Courtesan au Chocolat, the dessert from the movie The Grand Budapest Hotel

Name: Courtesan au Chocolat, the dessert from the movie The Grand Budapest Hotel
Ingredients: DOUGH 125 ml water 125 ml milk 100 g butter with 80% fat 1/2 teaspoon salt 1 tablespoon sugar 150 g flour 4 eggsCREAM- chocolate charlotte 300 ml milk 4 large egg yolks

Dessert - Courtesan au Chocolat, the dessert from the movie The Grand Budapest Hotel by Hortensia K. - Recipia

I made Courtesan au Chocolat for the first time after rewatching The Grand Budapest Hotel. It all started with my curiosity about the dessert featured in the film. I followed the original recipe, then adjusted the steps to better fit my kitchen habits. It turned out well every time, and the process isn't as complicated as it seems at first glance. Quick Info Total Time: about 2 hours Preparation Time: 45 minutes Baking Time: 25 minutes Servings: 12-16 pieces, depending on size Difficulty: medium Recipe Type: classic French dessert, festive Ingredients Choux Pastry: 125 ml water 125 ml milk 100 g butter (80% fat) 1/2 teaspoon salt 1 tablespoon sugar 150 g flour 4 eggs Chocolate Cream (Chantilly): 300 ml milk 4 large egg yolks 100 g sugar 3 tablespoons cornstarch 200 g dark chocolate For Decoration (Royal Icing): 1 egg white 300 g powdered sugar 1 tablespoon rose water Instructions 1. In a saucepan, bring the water, milk, and salt to a boil. When the liquid starts boiling, add the chopped butter and sugar, stirring until the butter completely melts. 2. Once the mixture is actually boiling, remove the pot from heat and add all the flour at once. Stir quickly with a wooden spoon until it combines and the dough pulls away from the sides of the pot. 3. Let the dough cool slightly, then add the eggs one at a time, mixing well after each addition until you have a smooth, glossy, and elastic dough. If needed, a heavy-duty mixer can be used. 4. Allow the choux pastry to rest at room temperature. Meanwhile, prepare the chocolate cream. 5. For the cream, beat the egg yolks with the sugar and cornstarch in a bowl, then add a bit of cold milk to dissolve well. Pour in the rest of the milk, mix, and place the mixture over low heat. 6. Continuously whisk until the cream thickens like a pudding. Remove from heat and add the broken pieces of chocolate. Stir well until the chocolate is completely melted and the cream is shiny and thick. Let the cream cool to room temperature, then refrigerate. 7. Place the choux pastry in a piping bag (or a sturdy bag with a corner cut off). Pipe rosettes of dough directly onto a baking sheet lined with parchment paper. For Courtesan au Chocolat, make rosettes in three sizes (large, medium, small) to stack them at the end, but if you're short on time, you can make just two sizes. 8. Bake in a preheated oven at 180°C for about 25 minutes, until they are puffed and golden. After baking, let them cool completely on a rack or on the tray. 9. Once cooled, cut a small opening at the bottom of each puff and fill with the chocolate cream using a teaspoon or piping bag. 10. For the icing (royal icing), beat an egg white with the powdered sugar and rose water until a thick paste forms. Glaze each puff with a thin layer. You can use food coloring if you want to decorate them like in the movie. 11. Assemble the dessert: place a medium puff on top of a large one, then add a small one on top. Stick them together with a bit of icing. Finally, you can decorate with fine lines of melted chocolate or other details if you like. Why I Make This Recipe Often I love that I can make the dough and cream without complicated ingredients. The dessert isn't too sweet, and the chocolate cream has a great texture even after sitting for a few hours. The choux pastry holds up well to filling and doesn't get soggy quickly. Tips and Variations Tips Use the dough immediately after it cools; otherwise, it may deflate. Avoid opening the oven in the first 20 minutes of baking to prevent the puffs from collapsing. For the cream, keep stirring to avoid lumps. Substitutions The rose water in the royal icing can be omitted if you don't like the flavor or don't have it on hand. Dark chocolate can be replaced with milk chocolate, but the dessert will be sweeter. Variations If you don't feel like making stacked layers, the rosettes can also be served individually, just filled and glazed. The chocolate cream can be replaced with a classic vanilla cream. Serving Ideas The dessert looks great on a platter as a centerpiece or on small plates, each with its own "tower" of choux. It pairs well with a bit of whipped cream on the side or with fresh fruit. Frequently Asked Questions Why did my puffs deflate after taking them out of the oven? Most likely, the dough wasn't baked enough, or the oven was opened too early. How can I tell when the cream is thick enough? The cream is ready when it holds on the whisk and doesn't run like a liquid. It should be similar to the consistency of pudding. Can I make the chocolate cream a day in advance? Yes, the cream can be stored in the refrigerator in a covered container. Just give it a little stir before using. Can I freeze the choux pastry? Unbaked dough doesn't freeze well, but baked, unfilled puffs can be kept in the freezer. Nutritional Values Approximately, per serving (out of 14 pieces): Calories: 220 kcal Protein: 5 g Fat: 13 g Carbohydrates: 21 g Values are approximate and can vary based on portion size and how much icing you use. Storage and Reheating Filled puffs should be kept in the refrigerator in a covered container for up to 2 days. I do not recommend freezing them after filling, but plain puffs (without cream) freeze well. Reheating is not necessary; they are best enjoyed cold or at room temperature. The icing may melt slightly if left in the fridge for too long.

Courtesan au Chocolat, the dessert from the movie The Grand Budapest Hotel

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