THE GRAND BUDAPEST HOTEL: “How To Make a Courtesan au Chocolat”


The staff at Mendl’s, Zubrowka’s premiere patisserie, show you how to make their legendary “courtesan au chocolat”, as enjoyed my M. Gustave and all those at THE GRAND BUDAPEST HOTEL.

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  1. Made these today with my son for his 12 birthday! It's his favorite movie and he's always wanted to make them! Took a LONG time and were A LOT of work, but they are so very worth it! Just be patient and pause and play the video over and over as you need to while cooking LOL!

  2. I'm totally making these !! I'm dressing as Suzy for Halloween and I plan to make a few of these for a whole Wes Anderson Vibe

  3. I loved this video! I've decided to make the courtesan au chocolat! 🙂 But what is this music??? I'm really intrested! :-)

  4. Mendls Courtesan au Chocolat

    The Pastry

    Make a choux pastry of flour, water, butter and eggs.

    1 cup plain flour
    1 cup fresh water
    1/4lb butter
    4 eggs, beaten in a bowl
    A pinch of salt
    A large pinch of sugar

    Bring the water, butter, salt and sugar to a boil.
    Remove from fire and quickly mix in the sifted flour. Return to heat for a few minutes, stirring, and cook until the dough forms a single lump. Allow to cool just enough to keep the eggs from cooking and stir in very gradually with a strong wooden spoon.
    Pipe the dough into small, medium and large-size dollops on a tray (Large tablespoon dollop, Teaspoon dollop, Hazelnut size dollop). Bake in the oven at 180 C for about 25-35 minutes. The smaller pastries are put on a second tray as they will cook more quickly. Remove from oven and discretely make a small piercing in the choux to allow the steam to escape.

    The Filling

    Once cooled, the large and medium choux should be filled with a crème pâtissière of chocolate, egg yolks, and sugar.

    1 1/2 cups whole milk
    Several large pieces semi-sweet chocolate
    3 egg yolks
    1/4 cup sugar
    2 spoons cocoa powder
    1 tablespoon flour
    Cornstarch to thicken

    Heat the milk gently, and add chocolate, stirring to melt into a rich, almost steaming chocolate milk.
    Whisk egg yolks, flour, sugar, cocoa and a few spoons of cornstarch into a smooth mixture. Add half of the hot chocolate milk to the bowl, a little at a time, stirring constantly. Then add this mixture back into the rest of the hot milk, stirring over gentle heat for a few minutes until the mixture thickens to a custard. Remove from heat and chill. Once cooled, spoon the chocolate creme into a pastry bag and pipe into the large and medium pastry balls. 

    The Decoration

    Prepare a glaze of confectioners sugar, a dash of vanilla and enough milk to achieve the desired consistency. Separate into 3 small bowls and add food color to each – one lavender, one pale green and one pink. Dip each pastry in icing (to the midline) and place it on a tray – the large pastry in lavender, the medium in pale green and the small in pink. Allow to dry. Decorate the balls with filigree of white chocolate as desired.

    The Assembly

    Place a dollop of icing (preferably a pale blue) atop a large pastry ball. Take a medium size ball and press it gently on the larger so it sticks in a place. The butter cream should act as a glue. Repeat with one of the small balls atop the first two. Make a small butter cream „star“ on the top and place a single cocoa bean on the star as a garnish. 

    Serve fresh.

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