Guess That Pastry — One from the Fat Count

Post by blogger | January 22, 2010      

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.

Guess the Austrian Pastry.


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10 Responses to “Guess That Pastry — One from the Fat Count”

  1. Matt January 22nd, 2010 8:39 am

    Linzer Schnitte?

  2. andyw January 22nd, 2010 8:50 am

    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?

  3. AJ January 22nd, 2010 9:28 am

    Esterhazy schnitten?

  4. Lou January 22nd, 2010 10:02 am

    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.

  5. AJ January 22nd, 2010 12:02 pm

    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!

  6. Matt January 22nd, 2010 12:27 pm

    Dang I speak German too! I need to work on my image searching skills!

  7. andrew C January 22nd, 2010 1:21 pm

    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?

  8. cv January 24th, 2010 2:37 pm

    Napolean could have helped “trade” the recipe

  9. Leroy Chin March 29th, 2010 4:08 pm

    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.

  10. Lou March 29th, 2010 5:02 pm

    I’m planning on baking some pastries pretty soon, thanks for the inspiration Leroy!

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