Courtesan Au Chocolat Recipe

Name: Courtesan Au Chocolat Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 80ml Semi-skimmed milk; 80ml Water; 70g Unsalted Butter; 10g Sugar; 100g Plain Flour; 2 Large Eggs

Indulge in a delicate tower of puffed up choux pastry stuffed with chocolate, share with your family and friends with a serving of 8. Get creative with decorating your sweet dessert with your choice of icing!

Paired with
NESCAFÉ® Dolce Gusto® Americano pod

Prep Time: 20 minutes
Make Time: 25 minute
Difficulty: Intermediate
Yield: 8 Pastries

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Pastry:

80ml Semi-skimmed milk
80ml Water
70g Unsalted Butter
10g Sugar
100g Plain Flour
2 Large Eggs

Crème Patisserie

400ml Semi-skimmed milk
80g Sugar
1 Large Egg
1 tsp Vanilla
48g Plain Flour
48g Unsalted Butter
2 tsp cocoa powder
20g Dark Chocolate

Icing Sugar

15ml Water
100g Icing Sugar
A few drops of Food Colouring – London School of Coffee like to use purple, pink and white but you can choose how to colour your pastries.

Pods Used

Each serving typically contains

of an adult's Reference Intake (RI)*

Energy per 100g: 1284kJ/306ckal

How to make Courtesan Au Chocolat

Our sweet chocolate pastry treat is a joy to make, Follow the steps below to have a delicious treat to pair with NESCAFÉ® Dolce Gusto® Americano pod.

Choux Pastry:

Bring the Milk, water, butter and sugar to a simmer.
Add the flour to the pan and mix vigorously into a crumbly paste to cook the flour.
Put into a mixer and very slowly add a little bit of egg at a time until you have a thick shiny paste, piping consistency but not runny.
Put into a piping bag and on a baking sheet pipe out three sizes of choux that you can stack on top of each other later.
This mix makes 8 however you can also pipe smaller to make more.
Bake in the oven at 175 degrees Celsius until golden brown and sound hollow when you tap the bottom gently. Around 20 mins.
Place on a rack to cool completely.

Crème Patisserie – Filling

Place the milk and sugar in a pan and bring up to a simmer.
In another bowl add the egg, vanilla, flour and cocoa powder.
Add the dry ingredients to the wet constantly stirring until the crème starts to thicken, you may need to add a little heat to help it along.
Add the butter and chocolate to the hot crème and mix until melted. It should be shiny and smooth. Too much heat will make it rubbery, you want a smooth custard with dropping consistency.
Allow to cool in a piping bag so it does not form a skin.

Decoration:

Add a little water to the icing sugar a bit at a time until you have a creamy dipping consistency a bit like melted chocolate.
Split into three and add your desired colouring, I prefer food gel colouring to liquid so it does not affect the consistency of the icing.
Pipe or dip the choux buns so you have a different colour on each stack.
Allow to set.
With the tip of a piping nozzle puncture a small hole in the bottom of the choux then pip the chocolate crème patisserie in to fill.
Stack the choux buns one on top so you have the three sizes.
You can also pipe a little swirl decorations on each bun.