creme bag

The written Recipe of Mendl's Courtesan au Choclat

Mendls Courtesan au chocolat
The Pastry:
Choux pastry of flour, water, butter and eggs 
-1 cup plain flour 
-1 cup fresh water
-¼ lb butter
-4 eggs beaten in a bowl
-a pinch of salt
- larger pinch of sugar
Butter is normal and solid
•bring the water, butter, salt and sugar to a boil
• remove from fire and quickly mix the sifted flour
•return to the heat for a few minutes, stirring and cool until the dough forms a single lump 
•allow to cool enough to keep the eggs from cooking and stir in very gradually with a strong wooden spoon 
•pipe the dough into small medium and large size dollops on trays
•bake in the oven at 350f(180c) for 25-35 min. Smaller pastries on a second tray because they will cook quickly. 
•remove and poke in the bottom to allow steam to escape
The Filling:
Once cooled the large and medium Choux should be filled with a creme patisserie of chocolate, egg yolks and sugar
-1 ½ cups whole milk
-several large pieces of semi sweet chocolate 
-3 egg yolks
-¼ cup sugar
- 2 spoons coco powder
-1 tablespoon flour
-cornstarch to thicken 
•heat milk gently, and add the chocolate, stirring to melt into a rich almost steaming chocolate milk 
•whisk the egg yolks, flour, sugar coca and a few spoons of cornstarch into a smooth mixture
•add half the hot chocolate milk to the bowl, a little at a time, stirring constantly 
•add the mixture back into the rest of the hot milk, stirring over gentle heat until it thickens into a custard 
•remove from heat and chill
•once cooled spoon the chocolate creme into a pastry bag and pipe into the large and medium pastry balls
The Decoration:
•prepare a glaze of confectioners sugar, a dash of vanilla and enough milk to reach desired consistency 
•separate into three small bowls and add food coloring to each one, lavender, pale green and pink 
•dip each pastry in icing to the midline and place it on a tray. Large in lavender, medium in pale green and small in pink 
•allow to dry
•decorate with filigree of white chocolate in swirls 
•bright blue buttercream dollop in between each one to stick into place 
•small buttercream dollop ontop