Follow the recipe for the chocolate ganache from my Religieuse recipe, but use white chocolate. I decided to use white chocolate ganache instead. I wasn’t crazy about the way the sugar glaze tasted or looked. You can re-melt the water & chocolate mixture and start over, which was what I did, with the addition of the extra chocolate. The good thing about this recipe is that it’s very forgiving. Could be because I used semi-sweet milk chocolate which may not have enough fat content, so I added 3/4 cup of extra chocolate chunks. When I tried the recipe as is, I couldn’t get my mousse to get any thicker than the consistency of a thick fudge sauce. A French chemist, Hervé This, invented the recipe, which will forever change the way you look at water and chocolate. Water and chocolate, melted together, then whipped over ice, make light, fluffy, and chocolatey mousse. I wanted chocolate mousse, but I didn’t want to have to deal with raw eggs or heavy cream, so I opted for the simplest chocolate mousse recipe ever, using only 2 ingredients: water and chocolate. But since we’re going to dip them in glaze, or in my case, white chocolate ganache, this, too, is unnecessary. A more interesting idea may be to sprinkle the sugar on top of the choux dough prior to baking, which yields a crackled finish on the exterior of the profiteroles. I did try adding the pinch of sugar, but could not detect any difference in the result. ![]() I followed my recipe for Religieuse, which is identical to the recipe posted in the video, with the exception of the sugar. Partly because I wanted a different kind of filling and I didn’t like the taste of the sugar glaze. This YouTube video shows you how to make this pastry from start to finish. Wes Anderson made me so darn happy and I never even met him! I was happy when I first saw it in the movie, happy when I was making it, and happy when I was finally able to taste it. To think that a courtesan could make me so happy. The whole thing is just too fanciful to be considered a “nun”. The puffs are dipped in pastel glaze and then decorated with white chocolate filigree. The Courtesan is also happily colored and playfully decorated. You can’t help but admire that creativity and the mind behind it. I can’t explain it, but it’s just so clever. Courtesan, on the other hand, means prostitute. Instead of 2 profiteroles (cream puffs) stacked on top of each other like Religieuse, however, Courtesan has 3. He spun off Courtesan au Chocolat from the French pastry Religieuse. That man clearly possesses a first-rate mind. Not only because his movie made me happy, but also because he came up with Courtesan au Chocolat, which also makes me happy. ![]() I sort of fell in love with Wes Anderson a little bit after seeing The Grand Budapest Hotel.
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