Wes Anderson-inspired Courtesan au Chocolat
Wes Anderson-inspired Courtesan au Chocolat

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, wes anderson-inspired courtesan au chocolat. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Wes Anderson-inspired Courtesan au Chocolat is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Wes Anderson-inspired Courtesan au Chocolat is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook wes anderson-inspired courtesan au chocolat using 22 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Wes Anderson-inspired Courtesan au Chocolat:
  1. Get For the choux buns:
  2. Make ready plain flour
  3. Take water
  4. Take butter
  5. Make ready eggs, beaten
  6. Take salt
  7. Prepare larger pinch of sugar
  8. Make ready For the chocolate creme patissiere:
  9. Prepare milk
  10. Get Several large pieces dark chocolate (I used about 100g)
  11. Take egg yolks
  12. Get sugar
  13. Get cocoa powder
  14. Take flour
  15. Prepare Cornstarch, to thicken
  16. Prepare To decorate:
  17. Make ready Icing sugar
  18. Prepare vanilla
  19. Make ready Milk, to thin
  20. Make ready White chocolate, melted
  21. Get Pale blue icing, to use as glue
  22. Take Cocoa beans, to decorate
Steps to make Wes Anderson-inspired Courtesan au Chocolat:
  1. For the choux buns:
  2. Bring the water, butter, salt and sugar to the boil. Remove from the heat and mix in the sifted flour. Return to the heat for a few minutes, quickly stirring and cook until the dough forms a single lump.
  3. Allow to cool enough to keep the eggs from cooking, and stir them in gradually using a strong wooden spoon.
  4. Transfer the dough to a piping bag and pipe into dollops, in three sizes - tablespoon, teaspoon, hazelnut - a dozen of each.
  5. Bake in a preheated oven at 180C for 25-35 minutes (the smaller buns will cook more quickly so check).
  6. Remove from the oven, make a small piercing in the bottom of each bun to allow steam to escape.
  7. For the chocolate creme patissiere:
  8. Heat the milk and add the chocolate, stir to melt.
  9. Whisk the egg yolks, flour, sugar, cocoa and cornstarch to a smooth mixture.
  10. Add half the hot chocolate to the bowl, a bit at a time, stirring all the time.
  11. Add this back to the rest of the hot milk, stirring over a gentle heat for a few minutes until thickened to a custard.
  12. Remove from heat and chill.
  13. Once cooled, spoon into a pastry bag and pipe into the centre of the large and medium pastry balls.
  14. To decorate:
  15. Sieve the icing sugar into a bowl, adding the vanilla and milk until you reach the desired consistency.
  16. Separate into three small bowls, and add food colouring: lavender (large buns), pale green (medium buns), and pink (small buns).
  17. Dip each pastry into the icing to its midline. Place on a tray and leave to dry.
  18. Decorate with filigree of white chocolate.
  19. Place a dollop of pale blue icing atop the large ball, place the medium on top and press to stick in place.
  20. Repeat with the small ball.
  21. Make a small buttercream star on top and place a single cocoa bean onto the star as a garnish.

So that is going to wrap this up for this special food wes anderson-inspired courtesan au chocolat recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!