Binging With Babish returns with another culinary masterclass, this time indulging his sweet tooth by whipping up some pastries from Wes Anderson’s The Grand Budapest Hotel.
The elaborate dessert, officially known as Courtesan au Chocolat, comprises a stack of three chocolate-filled profiteroles which have been dunked in pastel icing. Creating it isn’t easy, and Chef Andrew is seemingly unimpressed with how his pan out in the end. “The whole thing is really cloyingly sweet and takes way too much effort to make,” he remarks. Still, it looks pretty.
If you’d like more recipes such as the above, check out the chef’s newly-released book below.
Buy via the link above, and then discover how to make the lemon pepper wings from Atlanta below.