A new recipe completes our section on Food and cinema! Today we’re talking about The Grand Budapest Hotel. We have always loved the aesthetic and absurdity in Wes Anderson movies built around very recognizable patterns. If you observe a little you will notice that the symmetry is omnipresent in his work, as well as the yellow and pink hues and the Futura font that comes over the movie posters.
For our new “Food and Cinéma” we went for the classic Mendl’s Courtesan au chocolat. Thanks to the internet we found tips on making Mendl’s pastry boxes in wich we placed the courtesan.
There are always characters or situations a little comical in the films of the director. In The Grand Budapest Hotel the pastry shop of the famous Mendl’s softens the heart of even the most terrifying characters. It is in Agatha’s workshop that magic operates. The secret of the Courtesan au chocolat is not to be afraid to make too much. Color, frosting, cream. In brief everything is there to make us smile.
Courtesan au chocolat
For the choux pastry
- 25O ml Water
- 140 g Flour
- 110 g Butter
- 4 Eggs
For the chocolate ganache
- 3 Egg yolks
- 70 g Sugar
- 300 ml Milk
- 40g Flour (1/2 wheat flour, 1/2 Cornscratch)
- 170 g Chocolate chips
Pour le glaçage
- Icing sugar
- Food coloring
The choux pastry
Bring water, milk, butter, salt and sugar to a boil.Portez à ébullition l’eau, le lait, le beurre, le sel et le sucre.
Remove from heat, add the flour all at once and mix as if you were at a cross-fit course! You must give in all of your energy
Put back on the heat and stir to dry out the dough.
Turn off the heat and add the eggs one by one. Once again stir with all your energy;)
Then you can pack the mixture in pastry bag and form small balls on a baking sheet. Make balls in 3 differents sizes.
Bake for 30 minutes at 160 ° C.
The chocolate ganache
Heat the milk with half of the sugar.
In a bowl, whisk the egg yolks and the remaining sugar.
Add the flours.
Once the milk is hot, add it to the egg yolk and flour mixture.
Add the chocolate chips (cut into tiny pieces). Let the mixture boil and leave it on the heat for another minute.
Once your preparation is cooled, transfer it to a pastry bag.
Stuff the choux pastries with the chocolate ganache.
For the icing, mix a little bit of food coloring with icing sugar and a little water if necessary. The icing should not be too liquid.
Dip the choux pastries into the frosting bowls to cover up the upper parts. The big ones in blue, the medium ones in green and the small ones in pink.
Assemble your Courtesan au chocolat and top with a chocolate bean.
The little choux pastries quickly disappeared! We recommend this recipe for an old school and a bit kitsch pastry, just the way we like them.
Do not hesitate to consult the “Food & Cinema” category for other discoveries!