Guess That Pastry — One from the Fat Count
Okay, this second part of the name of this Austrian pastry is of course a Schnitten, but what kind of Schnitten? The key is the pattern on the icing, and the fact that it was designed by a rather large Austrian count as his own personal sugar fix.

Guess the Austrian Pastry.
Posted by Lou on January 22, 2010 | Filed Under Backcountry Food
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- John J: One clarification of my post above. I commented that after adding thixotrop...
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- Lou: Pierre, you're right, and Bode Miller has experienced that as well......
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- Lou: BTW, looks like I'm flying over the pond again on the 17th... should find s...
- Lou: Just a big pile of weirdness from us snow starved individuals here in the c...
- brian h: Is there an emoticon for sarcasm? 'Cause I dunno who's serious here and who...
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- Woodchuck: Howdy, Lou! Apologies for diving in on a tangent, could not find a better ...
- Harry: Awesome mod, I have done this to my Titans to try and improve the lateral s...
- Dave Bell: Bob, West System has several different types of fillers that can be adde...
- Phil: I love the ski resorts, I love the small hills, I love being in the in betw...
- Lou: Aha, the ultimate sin of the web, snarking! (grin). We'll, my bias is that...
- Scott: Bob, why not Kevlar coat the whole back of the tongue with one sheet? A co...
- Geoff: Lou, I'm currently skiing on BD Havocs and am looking for something lightwe...
- Jack: Lou, love the old photos and I get your point.... however (just to lob a bo...
- Andrew: Apparently "The Greatest Snow on Earth" can be improved by spraying man-mad...
- D.: Why not use a tongue from Maestrale RS (next season)?...
- Erik: If you do decide to add another layer, be sure to do a wipedown with a solv...
- John: Intuition has a new super beef tongue for the Pro-Tour liner which I plan t...
- Lou: Matt, only the Radical series bindings have Power Towers, not the Vertical ...
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Linzer Schnitte?
round my way with a topping like that its called a vanilla slice, filled with a custard based filling.
Wether the Austrian variety is the same and what the Schnitten derivative is called i`m not so sure?
Esterhazy schnitten?
Jeez AJ, are you some kind of certified pastry chef or something? You got it! My friends in Austria thought that would at least be some sort of stumper, at least for more than 60 seconds!
Aparently count Esterhazy was some kind of sugar freak who had his chef design his own personal pastry with that special pattern on top. Oh, to wield such power!
At OR show now, the pastries here are second rate, but some of the skis look pretty good. More later.
Hi Lou,
Sorry, no pastry chef. I speak German, a little help of the internet goes a long way :biggrin:
Looking forward to the OR ski update.
The latest gear from Dynafit looks… delicious!
Dang I speak German too! I need to work on my google.de image searching skills!
Looks a lot like the French “Mille Feuille” …could two near-identical pastries be created independently in two European countries? Any culinary anthropologists out there?
Napolean could have helped “trade” the recipe
The picture in the photo is an Esterhazyschnitten. I know the guy got the answer correctly already, but I had to write in anyway.
I made one yesterday and it turned out well. I used the traditional pattern on the icing, a feathering similar to the Napoleon. The next time I make it, I will try this pattern. It looks like a diagonal pull on the chocolate.
There’s a recipe book called Kaffeehaus with all sorts of these recipes in it that are perfect for the home baker.
I’m planning on baking some pastries pretty soon, thanks for the inspiration Leroy!