Wes Anderson Messy Mendl Cakes
Come and join Molly to learn how to make the Mendl Cakes from Wes Anderson’s 2014 cinematic masterpiece “The Grand Budapest Hotel”! These colorful, fun, and above all else CUTE cakes, technically called “Courtesan Au Chocolat” in the film, are comprised of a delicate tower of delicious puffed choux pastry, fresh pastry cream centers, and pastel colored glazes & buttercream to decorate!
Note that this is an Intermediate/Advanced class. As part of class prep, you’ll be asked to make the pastry cream ahead so we have lots of time for decorating and assembly 🙂
What you will learn:
- How to make pate a choux dough, vanilla pastry cream, a simple glaze, and buttercream icing for decoration
- Method for assembling
- Piping and decorating tips
- Storage and how to make ahead parts of the recipe
What’s Included:
- Recipe for pate a choux dough, simple puff pastry, pastry cream, a simple glaze, and buttercream icing
- Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
Special Equipment Needed:
a scale (optional), a small and medium saucepan, whisk, mixing bowls, piping tips (10-12mm Round/ Wilton 1A/2A/Ateco 806 + 3 small round or star tips about 1/4″ + 1 small round tip a little less than 1/4″) , piping bags, parchment paper, round cookie cutters to use as a stencil, baking sheet, a stand or hand mixer, toothpicks, dollies or gold individual cake rounds (optional)
Check out all of my favorite equipment recommendations here: Molly’s Recommendations
Ingredients Needed:
eggs, granulated sugar, all-purpose flour, cornstarch, whole milk, unsalted butter, vanilla extract, salt, powdered sugar,
pistachio extract or pistachio paste (optional) freeze-dried raspberry or strawberry powder (optional, can be replaced with jam)