Wes Anderson’s new film, The French Herald, has been released. You can read a review, of course, at ZAXID.NET. And for best effect, you can bake cakes Chocolate courtesan (“Chocolate courtesan”). These real and delicious cakes were cooked in a fictional country, served in a fictional pastry shop in Wes Anderson’s film “Grand Hotel Budapest”, where every frame is as beautiful as a perfect dessert. But to be honest, they’re just modified flame cakes, so there’s nothing wrong with that.
Ingredients (for 10-12 cakes):
For the dough:
- 1 cup flour (250 g)
- 1 tablespoon water.
- butter 100 gr.
- eggs 4 units.
- pinch of salt
- big pinch of sugar
- 1.5 tablespoons milk.
- dark chocolate (50-70%) 10 squares of tiles
- egg yolks 3 units.
- sucre ¼ skl. sugar
- 2 teaspoons cocoa.
- 1 tablespoon flour. l.
- cornstarch 2 tbsp.
- powdered sugar 225 gr
- a little vanilla sugar
- milk 50 ml
- food coloring 3 colors (may be different, but the film was purple, red and green).
Add the butter, salt and sugar to a saucepan with water, stir and bring to a boil. Remove from the heat and add the sifted flour very quickly, stirring constantly until smooth. Let the dough cool slightly. Mix the 4 eggs well and add them to the dough, stirring constantly. The dough should be homogeneous, without lumps.
Cover the pan with parchment paper and with a pastry syringe place the dough pancakes of different sizes (large, medium and small), leaving a considerable distance between them, because they will grow during baking. Bake in the oven at 180 ° C for 25-35 minutes.
For the cream, melt the milk chocolate over low heat until completely dissolved. Mix 3 egg yolks with a tablespoon of flour, sugar, cocoa and cornstarch. Mix well.
Pour hot milk with chocolate into the resulting mixture, stirring constantly. Simmer the finished mixture and cook, stirring constantly until thickened. Allow to cool.
In the movie …
… and to life (with love though)
Make small holes in the bottom of the finished cakes. Fill a pastry sleeve with cream and fill with cakes.
For the glaze, mix the milk, add vanilla and powdered sugar. Divide the well-mixed mixture into three parts, pour each part into a separate bowl and add to each drop of food coloring: one purple, the other green and the third red. The colors should be soft and clear (lavender, light green and pink), so the dyes should be handled with care.
Wet the top of the larger cakes with lavender glaze, medium – light green and small – pink. Place a large cake first, sprinkle some icing on top, stick a medium cake on top, and then a small cake in the same way. You can stick a berry on top of the smaller cake, sprinkle it with grated chocolate, chopped whole nuts, and so on.
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