Mendl's Courtesan au Chocolat - DC News FOX 5 DC WTTG

Mendl's Courtesan au Chocolat

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Mendl's Courtesan au Chocolat
Edited by Home Bakery - Rochester, Michigan  

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

Though correct proportions may vary depending on one's elevation and humidity, we recommend:

2 cups plain flour
2 cups fresh water
¼ lb unsalted butter (1-stick)
8 eggs beaten in a bowl
¼ teaspoon salt
½ teaspoon of sugar

Bring the water, butter salt and sugar to a boil. Remove from the 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.
Cover your tray in parchment and pipe the dough into spoon size dollops. You will need small medium and large size pastry balls (large tablespoon, teaspoon and hazelnut size dollop) to make a courtesan.  Bake in the oven at 350F(180 C) for about 25-35 minutes.
The smaller pastry are best put on a second tray as they will cook more quickly.

Remove from the 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

6 egg yolks
9 tablespoons sugar
1 ½ tablespoons flour
1 ½ tablespoons cornstarch
2 2/3 cups milk
1 1/3 cups heavy cream
1 ¼ cups chopped semi-sweet chocolate

In a bowl, whisk the egg yolks, sugar, flour and cornstarch.

In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan.

Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes.

Off the heat, whisk in the dark chocolate until melted.

Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.

Assembly:

Once cooled, spoon the chocolate creme into a pastry bag and pipe into the large and medium pastry balls.

Prepare sugar icing 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 pink, on lavender, one pale green. Reserve a small amount of white icing.

To assemble a Courtesan, dip a large ball of filled pastry in the pink icing (to the midline) and place icing side up on a small tray. Repeat with a medium pastry into the lavender icing, and place it, iced side up, atop the first ball. Press it gently so it sticks in place.

Repeat with the smallest pastry in the green icing. Decorate with filigree of white icing as desired. Place a half pistachio nut atop the tower as a garnish. Serve fresh.

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