Courtesan au Chocolat Recipe

Ready in: 30 mins

I Gonna Show you how yo Make Courtesan au Chocolat A Pastry.


  • Some Choux Pastry
  •  A Stick Of Butter
  • A Cup Of Water
  • A Quarter Cup Sugar
  • A Tablespoon Of All-Purpose Flour
  • 1/2 Teaspoons Cornstarch
  • Three Large Egg Yolks
  • 2 Cups Of Whole Milk
  • 8 Ounces Of Good Chocolate
  • Choux Pastry


1First we need to make some choux pastry. we’re going to start by melting together, a stick of butter, and a cup of water bringing it to a bare simmer taking it off the heat, and adding a cup of sifted flour mixed together with a wooden spoon, and return to medium-low heat mixing constantly until the dough forms a single mass then remove from the heat and allow it to cool just enough. So that it won’t cook full beaten eggs that we’re going to add slowly while mixing until a sticky pipeable paste forms. I stayed by the wool because that’s exactly what we’re going to do. We’re going to pipe it something that if you can’t tell I’m not very good at we’re going to type these into one and a half inch one inch and half inch size dollars and bake at 350 for 25 to 35 minutes while those bake. We’re going to make our fillings and frostings let’s start with our chocolate creme that you see a in a medium bowl.

We’re combining a quarter cup sugar, a tablespoon of all-purpose flour, 1/2 teaspoons cornstarch, and three large egg yolks. Just saying creme fat is making me worried that very very and Paul Hollywood are going to come around the corner and tell me that it’s too loose or too thin. So I’ve got to make sure not to mess this up get 2 cups of whole milk steaming not boiling warm enough to melt 8 ounces of really really good chocolate. Make sure you use very high quality chocolate because it is the most important part of this recipe. Once the chocolate is all steaming hot melted it’s time to add it bit by bit to our egg and sugar mixture whisking constantly to make sure that the eggs don’t cook what the eggs can temper. We can add the rest of the chocolate mixture back to our saucepan and cook over medium low heat until the mixture is thick and custardy and can coat the back spoon like so the krempe to ca then has to cool completely before we can pipe it into our choux pastry.

3So pour into a bowl and cover with a layer of plastic wrap pressing the plastic down under the surface of the chocolate refrigerate for a bare minimum of two hours plenty of time to make two different kinds and four different colors of frosting first up is the glaze. We’re going to start with a cup of confectioner’s sugar. Slowly whisking in whole milk until a horrible frosting forms that were then going to color pink green and purple. Now keep in mind you can add more confectioners sugar to any of these at any given time you want a glaze that is thick enough to hold this place on top of the pastry without running down the sides too much for these structural frosting.

4We’re going to combine four tablespoons of melted butter 2 cups of confectioner’s sugar and just a hint of whole milk creating a thick sturdy frosting. That we’re going to color a pale blue. This whole thing needs to be covered in muted pastels start by glazing the choux and what’s the glaze has hardened pipe the thing full of crap at creating peripherals the largest puff is purple the second largest is green and the littlest one is pink we’re then going to decorate with a filigree of melted white chocolate something that a ham-fisted hairy nettled loaf like me has a hard time doing with then going to decoratively frost the top of these profiterole with the blue structural frosting, and stack them one on top of the other until they precariously warm a decorative tower on top of which we’re going to place the single coke they were then immediately going to eat.