![]() I also have to admit that I think I would love just a plain vanilla custard instead of the chocolate, so you can see that there are so many ways to go with this pastry and just do what works for you! THE REVIEW:īE CONFIDENT! I know this may look overwhelming with the number of components, but if you read the intructions, everything is very easy to make (use a mixer, boil something, whisk something!) and hands-on time is quite minimal. Also, it is traditional to use a star tip to pipe the French Buttercream that glues the puffs together, but I didn’t have a star tip and just pasted Cook’s Country’s American-style Buttercream. Now, the traditional Religieuse doesn’t have drippy glaze, they are dipped in fondant icing (sugar, glucose, water) and then allowed to drip upside-down a while, then wiped with a finger to have a clean line of glaze. ![]() Then, I just top them with a small square of chocolate because I couldn’t find whole cocoa beans, but anything would be beautiful. I also used a Cook’s Country glaze that has a bit of corn syrup so it sets quicker and better, which puts me at ease when I need to make the filigree design. I used another Food and Wine Recipe for the profiteroles by Ed Jiloca and then I used my own custard recipe (adapted from America’s Test Kitchen and Pioneer Woman) but just cut it in half to make the perfect amount and perfectly not-too-sweet. That one made 12 Courtesans and I could never use that many, so I looked to other recipes I had for creme puffs/profiteroles and custard and was able to find a way to make a recipe for 6. As much as I love it, I didn’t follow this recipe. You must see the video to make this here on Food and Wine. Here, just watch the trailer for yourself if you haven’t seen it yet: Elaborate, full of detail, and completely his own. ![]() It is a take on a Religieuse au Chocolat (referring to a nun or religious woman), but in this story, it is a courtesan, the opposite of a nun, has three tiers instead of two (perhaps because the fictional country is mountainous?), and is in bright pastel colors and filigree rather than more conservative, plain chocolate brown. His love Agatha works at Mendl’s Patisserie and this is the pastry they make. The movie is based on a book by Stefan Zweig based on someone’s memoire, so the narrator (Zweig) interviews Zero Mustafa, who tells his own life story of becoming a lobby boy at the Grand Budapest Hotel after becoming a refugee in the 1930s. First of all, this country, Mendl’s, and pastry are all fictional, but, we still had to make it and of course have it ready or Valentine’s Day. This elaborate pastry comes from Wes Anderson’s Academy Award-winning The Grand Budapest Hotel and it couldn’t be more romantic or impressive but easy enough for anyone to make Republic of Zubrowka THE RAMBLE: WINNER TEAM SPAIN!
0 Comments
Leave a Reply. |