![]() ![]() Dump in all the flour, and then place it back on the heat and stir until everything comes together in a ball. Then turn the heat up, bring it to a boil and remove it from the heat. Place the butter and water into a saucepan and heat until the butter melts.Draw four 2.5inch (6cm) circles, four 1.5 inch (4cm) circles and four ¾ inch (2cm) circles on the paper, and turn the sheets over (you don't want ink on your pastry!). To make the choux buns, turn on the oven to 425F (220C) and line two baking sheets with baking paper. ![]() Press plastic onto the surface of the custard, and then chill completely. Keep cooking and stirring for a further minute or so, and then remove from the heat, and place into a bowl. It will thicken to the consistency of thick custard, and begin to bubble and boil. Heat the mixture over a medium heat, stirring continuously.Then place the mixture back into the saucepan, and place over a medium heat. Slowly stream in the milk, whisking all the while, until everything is incorporated.Meanwhile, place the remaining ingredients into a mixing bowl and whisk until smooth and combined.Heat while stirring, until the chocolate is completely melted. Place the milk and dark chocolate into a saucepan and place over a medium heat.Make the pastry cream first, as it needs to chill.Or start planning a trip to Gorlitz where the movie was filmed. And after seeing Agatha covered in flour and smudges of cocoa, carefully decorating scores of little courtesans au chocolat, let the inspiration flow through you and get into the kitchen! If you haven’t seen The Grand Budapest Hotel yet, I strongly reccomend you go watch it. This recipe will make four little towers of deliciousness, with a bit of extra pastry for a few back-up buns, but it would be super easy to scale this up or down if you wanted to make more. Light, crisp, buttery choux buns, absolutely stuffed to the gills with dark chocolate pastry cream is my idea of pastry heaven. I think this is a really cool, low effort way to get a high impact result, but really, the pastry and the filling is what it’s all about. So I skipped the filigree and fancy piping, and went for BRIGHT WHITE ICING AND SPRANKLES! I won’t lie to you, I can’t compete with the skilled bakers who created the original, or with Molly, Renee or Lyndsay’s beautifully decorated versions. This is my Sugar Hit take on the Courtesan au Chocolat, from the ode to pastel pink that is The Grand Budapest Hotel. Now, raise your hand if you’re a fan of any movie that has a signature pastry? GREAT! I knew you guys would raise your hands.Īnd because your hands were in the air (like you just don’t care) I KNOW that you’re going to love this pastry. Raise your hand if you’re a fan of Wes Anderson? OK. ![]()
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