THE GRAND BUDAPEST HOTEL: "How To Make a Courtesan au Chocolat"
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- čas přidán 11. 03. 2014
- 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.
THE GRAND BUDAPEST HOTEL is in theaters now! Get tickets here: www.movietickets.com/movie/mid... - Krátké a kreslené filmy
For a minute, I thought that this was part of the movie.
isn`t it?
Nope, just explaining how one were to make a thing in the movie
I mean, I wouldn't have put it past Wes Anderson to put a recipe in his movie. I think this is bonus DVD material, though?
It isn't?!
Same haha
Is this Wes Anderson's audition tape for the Food Network?
I hope it is
Coming soon to the Food Network...Wes Anderson's "Contest of Culinary Excellence"!
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!
+Renee Vaughter You let your 12 year old watch the grand budapest hotel? good parenting
Nicolas Medina
Yeah I did! It's an awesome movie and a great lesson on how to take pride in your work and put in the extra mile for something you love. Wes Anderson makes suburb movies, and I want suburb, great things for my kids! They love cinematography and I love the fact that they prefer Grand Budapest to Hannah Montana like crap every single day! My kids? They're fucking awesome! ;)
+Nicolas Medina There's only a couple of comedic sexual bits at the start, and a 12 year old hearing a few swear words isn't bad, they're old enough to know not to repeat them. Overall it's a wonderful film and a great introduction to the world of movies and cinematography.
Jade McLaren Thank you Jade! I totally agree! The quick scene in the beginning they can close their eyes for, and the rest is fine in my book! They're smart kids with good taste! :)
Precisely. And I'm sure they are, if they can appreciate the work of Wes Anderson and good film making. Making swear words and the odd sex scene taboo is not the way to go. Introducing them to it in a subtle and creative way is far more effective than just not discussing stuff with them. Hope they continue with watching amazing films!
I got tired of watching the video repeatedly to make these...so I sat down, watched it a few more times, & wrote out the different parts of the recipe. It made it easier to make them, thank heavens! I hope this might make it easier for you as well. Bon appetit, mes amis!
The Recipe for Mendl's "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.
The Enjoyment...followed by
The End :-)
You’re doing the lord’s work
You absolute legend
You're a good person ❤
Super. Thank you
@@s_bottlerocketfirecracker8828 Amen!
Saoirse Ronan said that the preproduction combat training she had to take for HANNA was easier than making these things.
guess growing up where microwaving baked beans and putting them on shitty bread is considered the pinnacle of cooking might have played a big role
@@matthieucaminade399 Dude, even Babish had a hard time making 'em: czcams.com/video/GO5P3fLTwA0/video.html
@@blackjac5000 first year of pastry chef training at 14 in france if you go towards that career.
@@matthieucaminade399 i'll take beans with bread over frogs and babies, Matthieu.
@@blackjac5000 to be fair babish really sucks at cooking, he is quite horrible at it
I actually did light a candle in the sacristy and said a brief Rosary at St. Dominic's before watching this.
was it in Brooknoplatz?
Excuse me? It's Brucknerplatz, imbecile!
oh, a zilchbrookian
*cringes*
Did you have ANY money left over for the crippled shoe-shine boy?
This is so satisfying to watch
I went to see this film did u beckie
I still haven't though I really really want to!
ТTТhis mоviе is now avаilable to wаtсccсh heere => twitter.com/cb0ea07cb20be2b0e/status/822785639284232193 ТTТHЕ GRАND BUDАPEST HOТEL Hоw To Мakе а Cоurtеsan au Chocolаt
@JDG3981 I've seen every Wes Anderson movie with the exceptions of Rushmore and Darjeeling Limited and loved every single one of them.
I think Isle of Dogs has been the weakest, but it's still a pretty damn good movie.
just like a movie
it was sweet of the prison guard to not cut into that cake.
No where to hide anything.
There are some sins you do not commit.
@@kaspernbs LOL. They were actually hiding tools in the pastries.
You can see the outline of the hammer in the pastry
I think that's the point. Mendel's pastries are so beautiful he would rather break protocol than ruin the pastry
The part with the guard opening the box, looking at the pastries, and just being like "I can't cut this" kills me every time I see it.
Right? It's so good. He gives the pastry a long, searching look. When it reveals no secrets he's like "Aight"
I don’t blame him, sometimes one must let things be. Beauty and wonder are such delicate things
This would not look out of place within the film itself. Delightful.
Not delightful…
“Out of this world.”
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.
hannahemy4tipsytapsy
Thank You for taking the time, and effort to post this. 🙏
Thank you.
Thanks a lot
The way zero tries to reach for the key is adorable
I made these this afternoon. It took a lot to make but it was WORTH IT!!!
Your guests must have been very impressed! I'd love to try making these, too.
SashineB Sure..."guests" (I would make these for myself!)
I never did say I had guests ;)
Victoria Provost Oh? So, you boxed them up and delivered them to your friends, right??
I went knocking at my neighbor's doors and said "Compliments of Herr Mendl" :D
Really nice to see the people behind movies catering, excuse the pun, to what the viewers want.
Your pun is good but weakened by lampshading and made even less by apologizing for it.
rdecredico My intention.
mtoh That makes zero sense, silly boy.
rdecredico So it is my statement that makes "zero sense"? Please take a look at your comment above.
For the choux pastry, try not to add all the eggs all at once, because if you put too much in, it could mess it up. Just a helpful tip if anyone was going to make it.
The Grand Budapest Hotel is my favorite movie of all time. Absolutely adore Anderson's attention to detail. His world is always asthetically pleasing and full of surprises
The Grand Budapest Hotel = masterpiece
First time ever in my life wanting to make a dessert so desperately...
Out of this world
That girl has some graceful hand movements.
"Stir eggs in gradually"
*Dumps whole lot in*
How has it taken me 7 years to find this?
*Kisses* thank you
Please Academy! Please give this best picture!
just finished making these and they’re so WORTH IT!!!! it’s no easy task but the reward definitely makes up for the hard work
that's my favorite film of all time so happy to see this
I just made these last Sunday, and they were a smash hit! Super easy to make if you have the piping tool, and very delicious
The colours made it so magical.
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
Ahhhhh this film is amazing
I’m going to make this for my culinary teacher and see what he says. Wish me luck!
Just saw the movie and I'd LOVE to have a Mendl's box to go along with it! Amazing movie!!!! Will definitely try this! So worth it!!!
I made these a couple of years ago, after watching the movie. They came out wonderfully! Will have to do this again.
Just finished watching the movie. I really should make these
I remember seeing the pastries the first time I watched this movie. I couldn't stop expressing how they looked ABSOLUTELY DELICIOUS. 💙💕🍫
I love the cinematic and everything! ♡
0:20 for a few years this piece of music was my alarm to wake me up in the morning. I was not mentally prepared when it started playing.
Well, this was absolutely delightful. Very satisfying to watch. Thanks💓
I adore her character. I have a facial scar on my left side. It's hard to date. My scar is from the bottom of my nose to the end of left cheek crossing my lip. I wish I had it elsewhere so I can look somewhat semi normal.
im sorry that it makes you feel bad but i promise you don't look abnormal or anything like that, despite of whatever they may have said. not only they're normal but scars carry a history, if it's meaningful to you that matters more than anything. I'm sure you look great
Better to be scarred than maimed, crippled, or just plain unintelligent.
Ah Mendl's..... Out of this world
Mmm *chef's kiss* art!
This movie is amazing! Top 3 of 2014 easily
I LOVE this! It's so well made and beautiful 😍
Absolutely brilliant!
Thanks so much for sharing this.
am i going to cook this? of course not, am i enjoying watching this whole process? HELL YESS
Utánam sereg!! :D
A szerkesztőség elfoglalta a kommenteket! A csokikurva receptje a miénk!!!!
love love love this movie!!!
Simply love it!!
im so going to try this. thanks very much for posting
Beautiful! Made me smile.
best baking video ever!!
HOW ADORABLE!!!
I can't wait to make these!
The film is a complete delight. This is a wonderful complement to one of the non-human "stars" of the movie!
Great recipe! Wonderful execution. Nice.
Beautifully done!
I'm glad Wes has another recipe from one of his movies besides Mrs. Bean's nutmeg ginger Apple snaps!
i'm so happy this exists
I'm definitely making this for this year's family day!
Mesmerizing 🧁!!!!
beautiful music too
Beautiful recipe and lovely movie
This was so well done I’m so happy you kept the same tones it honestly looks like you could have filmed this on the set lol
These are so amazing
I got hungry and nostalgic.
i just made these today and i'm pretty dang proud of myself. they taste so delightful
Beautifully done
Amazing dessert! It’s a good arm workout too!!
This is a beautiful recipe.
We need more of this in life
Love this video. i´ll try to make them!
Oh, how I love this movie.
how lovely
Beautiful...
that was lovely
This is so good and accurate that Andrew (Babish)pretty much just do everything (and explaining) verbatim
i really wanted to know how to make these! this is awesome
Yes please!!!!
This is so cool!!
wow!!! it's amazing-i wanna make it!!
I need to make this!!
Wonderful film
OK my mouth is watering! It looks SO delicious! XD
I'd love it!
beautiful
so pretty!!!!
wonderful!!!
Fantastic
I am now invested in making this
Nailed it!
It looks sooooo goood :)
that´s my favorite movie
This looks really good! I don't know if I'd bother making different-sized ones or assembling those towers, but I think I'll try making the large-sized ones and decorating those as they are next time we have people over. Not because of the work involved (and it looks like a lot of work!), but because I'm not confident that they would look right. XD
Her hands are so beautiful 😍😍😍
so making this for spring break
that makes two of us
I am going to try this
THANK YOU!!!!
Tehát így készül a Csokikurva! :D
Szerkesztőség előre!
Turbék, turbék!!
definetely gonna make these :P
Baked with love ❤
wonderfull, I really liked the way you made the video. It really makes me think of the grand budapest hotel
it was made by the production team of the movie. you can find it in the special features