In honor of the nine Oscar nominations (including best picture) that The Grand Budapest Hotel, just received, I am reposting an earlier blog entry for Courtesan au Chocolat, the film's signature pastry.
If you haven't seen the movie, you're missing a wild ride -- and a dessert that plays a starring role. It's rare that pastry stars in a film, so I'm breaking from my mission of baking exclusively from vintage handwritten recipes, to bring you Courtesan au Chocolat.
The dessert, from the fictional bakery Mendls, consists of three cream puffs (pate au choux) filled with chocolate pastry cream, dipped in icing and stacked.
Start by making the cream puffs.
While they're baking, make the chocolate pasty cream. This recipe requires two pastry bags -- one for the pate au choux and one for the chocolate filling. And a third, if you decided to pipe white icing for a beautiful, but time-consuming, finale.
The toughest part was mixing the icing colors. Use a light hand, when adding the colors if you want to recreate the look of the dessert from the film.
You can find the recipe and a video and more details here.