Guess That Pastry — One from the Fat Count


Post by WildSnow.com 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.


Comments

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 google.de 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!

Got something to say? Please do so.





Anti-Spam Quiz:

You can subscribe to comment notification by checking the box to left, but you must leave a brief comment to do so, which records your email and requires you to use our anti-spam challange. If you don't like leaving substantive comments that's fine, just leave a simple comment that says something like "thanks, subscribed" with a made-up name. Check the comment subscription checkbox BEFORE you submit.
If you need an emoticon for a comment just copy/paste off the following list, or use text code you might be familiar with.

:D    :-)    :(    :lol:    :x    :P    :oops:    :cry:    :evil:    :twisted:    :roll:    :wink:    :!:    :?:    :idea:    :arrow:   
  
Due to comment spam we moderate most comments. Please do not submit your comment twice -- it will appear shortly after approval. Comments with one or more links in the text may be held in moderation, for spam prevention. If you'd like to publish a photo in a comment, contact us. Guidelines: Be civil, no personal attacks, avoid vulgarity and profanity.

  Your Comments

  • Thom Mackris: Nice teardown, Lou!...
  • See: Thanks for the science, Lou. I couldn’t believe those screws would hold in ...
  • XXX_er: I think steel is likely to be more hardy and aluminum looks purdier but at...
  • Alex: Dabe, Thank you! I really like the spitfires. Sportiva boots fit my feet su...
  • Cody: sooo....when are we going to get a topless on snow review? :P...
  • Lou Dawson 2: Zippy, thanks for your patience. Jim, please go easy on the attempts at hum...
  • Dabe: How do you like your spitfires? Great report & photos!...
  • Jim Milstein: A longitudinal line runs lengthwise along the ski. There can be no dispute ...
  • Frame: Zippi, I think it comes down to interpretation. I interpret longitudinal ce...
  • atfred: How about "ski width midpoint"? Points should be the same wherever measured...
  • trollanski: High five to Roman Dial and others for proving this...Great vids on youtube...
  • Thom Mackris: In case any Coloradans are interested, I just learned that the 1st Annual C...
  • Joe John: Looks like fun. Someone should send one to the German that swims to work i...
  • zippy the pinhead: Hi Jim, I fail to understand why you insist on using a word which relate...
  • Jim Milstein: Longitudinal center line is exactly the term you want. No ambiguity. If you...
  • zippy the pinhead: Exercising my search-engine-fu, I came up with a couple of antonyms for lon...
  • Sedgesprite: AKA: Poor Man's Supercub. Roman Dial has been advocating them for years. Eq...
  • Lisa Dawson: Sure looks like fun. My achy knees agree!...
  • Alex: alas....if only a kayak could fit in my packpack, yes I would have a melt d...
  • biggb: Shhhh ... don't tell this guy about whitewater kayaking ... he might have a...
  • Crazy Horse: Lou, the thing is, solutions that actually have a chance of solving the hou...
  • Jim Milstein: Center line...
  • Lou Dawson 2: Crazy, I keep thinking that if the political will was there, then the land ...
  • Lou Dawson 2: Bill, re the waste disposal, it's handled just like any other hook ups....
  • Lou Dawson 2: Zippy and all, I agree, longitudinal is probably not the best word. I did a...
  • Lou Dawson 2: Afox, yeah, the way most ski graphics are applied to skis is not inherently...
  • Matus: I usually measure the real width on the base side of the ski. Much quicker ...
  • Torquil: 1) print off Wild Snow paper template. 2) trim the template to fit on t...
  • afox: The binding freedom self centering guide block is worth every penny! htt...
  • afox: I use the paper method. Its a PITA but works well. If a ski manufacture...

  Recent Posts


Welcome to Louis (Lou) Dawson's backcountry skiing information & opinion website. Lou's passion for the past 50 years has been alpinism, climbing, mountaineering and skiing -- along with all manner of outdoor recreation. He has authored numerous books and articles about ski touring and is well known as the first person to ski down all 54 of Colorado's 14,000-foot peaks, otherwise known as the Fourteeners! Books and free ski touring news and information here.

All material on this website is copyrighted, the name WildSnow is trademarked, permission required for reproduction (electronic or otherwise) and display on other websites. PLEASE SEE OUR COPYRIGHT and TRADEMARK INFORMATION.

Backcountry skiing is dangerous. You may be killed or severely injured if you do any form of ski mountaineering, skimo randonnee and randonnée skiing. The information and news on this website is intended only as general information. While the authors and editors of the information on this website make every effort to present useful information about ski mountaineering, due to human error the information, text and images contained within this website may be inaccurate, false, or out-of-date. By using, reading or viewing the information provided on this website, you agree to absolve the owners of Wild Snow as well as content contributors of any liability for injuries or losses incurred while using such information. Furthermore, you agree to use any of this website's information, maps, photos, or binding mounting instructions templates at your own risk, and waive Wild Snow owners and contributors of liability for use of said items for ski touring or any other use.

Switch To Mobile Version