Best Idea to Producing Perfect Wes Anderson-inspired Courtesan au Chocolat

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To cook an unforgettable Wes Anderson-inspired Courtesan au Chocolat, here are the components required:

1. Use of For the choux buns:.
2. Get 1 cup of plain flour.
3. Take 1 cup of water.
4. Take 1/4 lb of butter.
5. Prepare 4 of eggs, beaten.
6. Prepare 1 pinch of salt.
7. Get 1 of larger pinch of sugar.
8. Use of For the chocolate creme patissiere:.
9. Get 1.5 cups of milk.
10. Take of Several large pieces dark chocolate (I used about 100g).
11. Get 3 of egg yolks.
12. Prepare 1/4 cup of sugar.
13. Prepare 2 spoons of cocoa powder.
14. You need 1 tbsp of flour.
15. Prepare of Cornstarch, to thicken.
16. Get of To decorate:.
17. Provide of Icing sugar.
18. Get 1 dash of vanilla.
19. Use of Milk, to thin.
20. You need of White chocolate, melted.
21. Provide of Pale blue icing, to use as glue.
22. Provide of Cocoa beans, to decorate.

After preparing the materials, next you are ready to make your tasty Wes Anderson-inspired Courtesan au Chocolat by following the guidances on this section:

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..

Recipe : Wes Anderson-inspired Courtesan au Chocolat

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