Esterházy Schnitten
Ingredients
Ingredients for about 20 Servings (2 cakes of 3x18in (7×45 cm))
- Basic Esterházy tart batter ½ recipe
- 1⅔ cups 400 ml Milk
- 1 cup less 2 tbsp 200 g Granulated sugar
- 4 Sheets gelatin
- 8 Egg yolks
- 4 tsp 20 g Vanilla sugar
- Dash of salt
- 2 sticks 220 g Butter
- 3.5 oz 100 g Nougat
- Granulated sugar
For the Glaze
- ½ cup 70 g Apricot marmalade
- 150 g fondant
- Dark couverture chocolate
Instructions
- Preheat oven to 400 °F (200 °C).
- Prepare the Esterházy batter according to the recipe.
- Line 3 baking sheets with parchment paper, spread the batter out on them, and bake for 8–10 minutes.
- While still hot, overturn onto a work surface dusted with confectioner’s sugar and pull off the parchment paper immediately.
- Cut into strips 2¾ in (7 cm) wide.
- For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks in a mixing bowl.
- Continue mixing over steam until the temperature reaches 158 °F (70 °C) and the egg yolks have bound the mixture together somewhat.
- Dissolve moistened gelatin in the mixture, remove from heat, and mix for 5 minutes with an immersion blender.
- Chill.
- Cream the butter, add warmed nougat, and stir in the cooled cream.
- Spread cream on each strip of cake, set them on top of one another, and spread cream on the side as well (each piece should more or less consist of 7 strips).
- Coat the top layer with apricot marmalade and chill for 30 minutes.
- Melt some dark couverture chocolate.
- Cover the Esterházy schnitten with a thin layer of fondant.
- Use parchment paper to create a bag and use it to pipe thin lines of chocolate over the schnitten.
- Drag a toothpick across the lines of chocolate to create the typical Esterházy pattern.
- Chill the schnitten until the glaze has dried.
- To cut the schnitten, it is best to use a serrated knife dipped in hot water.
Notes / Tips / Wine Advice:
Esterházy schnitten are not well suited to being stored or frozen. They should be eaten on the day after being prepared, at the latest.
A Man for every Meal
The Esterházys created history not only through valor and cultural vision, but also in the culinary realm. There are countless dishes named after the ancient family of Hungarian magnates, such as Esterházy goulash, Esterházy roast, Esterházy schnitzel, Esterházy torte, and Esterházy schnitten. However, one representative of this family in particular earned the esteem of cooks and bakers: Nikolaus II, Prince Esterházy de Galántha, Count of Forchtenstein (1765–1833), who was an Austrian Field Marshal and politician as well as the founder of a great collection of paintings and engravings. He went down in history for refusing the crown of Hungary offered to him by Napoleon.
The Esterházys created history not only through valor and cultural vision, but also in the culinary realm. There are countless dishes named after the ancient family of Hungarian magnates, such as Esterházy goulash, Esterházy roast, Esterházy schnitzel, Esterházy torte, and Esterházy schnitten. However, one representative of this family in particular earned the esteem of cooks and bakers: Nikolaus II, Prince Esterházy de Galántha, Count of Forchtenstein (1765–1833), who was an Austrian Field Marshal and politician as well as the founder of a great collection of paintings and engravings. He went down in history for refusing the crown of Hungary offered to him by Napoleon.