Once the dough is done Velador covers a tray in parchment and puts the dough into a pastry bag. The correct number of eggs will differ depending on elevation and humidity, but ideally your dough should be about the same texture as cookie dough, soft enough to pipe but not so runny it doesn't keep its shape. She also recommends adding each egg one at a time with a wooden spoon or plastic spatula to be sure the dough doesn't become too runny to pipe. Doing so prevents the eggs from cooking, so Velador says it's important to let it cool at least to the touch. You then remove the dough and allow it to cool before adding the eggs. Velador then returns the dough to the heat and cooks until it forms one lump. (Velador uses a convection burner, but home bakers can use a regular stove top.) Once the mixture has reached a boil, remove it quickly from the heat and mix it with sifted flour. To make the pastry she combines the water, butter, and salt and brought to a boil. For this portion of the recipe Velador uses the same proportions as are provided in the recipe: The first step is to make a choux pastry. However, the following has been collated and adapted from several "pirate" sources in the Nebelsbad archives (including a 1963 recipe from the kitchen of the Grand Budapest Hotel using powdered eggs that was printed in the Lutz Daily Fact). The exact recipe for the Courtesan au chocolat has never been published or publicly disclosed as per the conditions of Herr Mendl's will. Velador, a pretty big Wes Anderson nerd fan, started with the fictional Mendl's recipe that's been floating around the internet based on the video tutorial. Each of the puffs, which are staggered in size, is coated in a different color glaze and then decorated with blue and white icings. See also: Bake Like Wes Anderson's Mendl's Bakery: A Tutorialįor those who have not seen the movie, or maybe weren't paying close enough attention, the Courtesan au Chocolat is a tiered-dessert made of three different sizes of chocolate cream-filled pastries. We've already showed you an adorable video recipe for making Mendl's courtesan au chocolat, but when we heard local pastry chef Country Velador would be making the confections to sell at her Scottsdale store we knew we had to get in the kitchen for a firsthand look at the baking process. Of course, it doesn't feature just any edible creation, but rather a pastry that blends simple confections with just the right amount of whimsy to be the type of fictional dessert that fits in perfectly with Anderson's one-of-a-kind world. The director's latest effort is beautiful, funny, quirky, and, best of all, involves food. First things first: If you haven't seen Wes Anderson's newest film, The Grand Budapest Hotel, by now, you're really missing out.
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