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kaiser schoberl (austrian imperial biscuit)

post #1 of 4
Thread Starter 
beat two egg white still stiff with a pinch of salt

beat in two egg yolks

fold in 40 g of flour

add a little melted butter (I used 1 tablespoon)

add one tablespoon of parmesan or roman o cheese (grated)

spread paste on a greased baking sheet ... the height of paste is one finger thick

bake in hot oven for 12 minutes (i think hot means 400 degrees or so)

so this is the imperial buiscuit recipe i have for a soup

you cut the biscuit into pieces and pour beef broth over it

anyone recognize this?

i am getting into austrian cookign and this is my first forray

so its a bread that is light with a taste of cheese

u can tell that it is "eggy"

when made into a soup, the bread holds is own and is bery soft like some kind of custardy eggy dumpling

pretty good

dont tihnk i mastered it yet, but it was good for breakfast!

i would say the recipe serves two or three people
post #2 of 4
A schoberl (should be an umlaut over the o) is a kind of rusk. In German, a schoberl means "little shove." Some people say the rusks got the name because you shove them into the oven for a quick bake -- some people say the court baker was a schlub named Schoberl. "Kaiser" more often just means " good enough to be Viennese" than it actually came from the Imperial court. We report, you deride.

You might say they're the savory version of dry "biscuits" like mandelbrod. Only they're built for dipping in soup, and not in kaffee or a glazel te. Pouring the soup over, rather than dipping, is a nice conceit. If you get this at a restaurant, you're more likely to have it served beside the soup than at the bottom of the bowl.

The technique in your recipe can be significantly improved, by combining all of the ingredients except for the stiffly beaten egg whites -- then folding them in last. This should preserve the most air, give the lightest, and driest texture. You want them super dry because they're made for dipping.

You're a little short on the butter. For 40g flour and two eggs, I'd want at least 30g butter -- about two tbs. OTOH, too much egg for the flour, unless they're medium eggs. Something like 60g butter, 3 large eggs, 80g flour seems more like it.

Cheese is optional. If you do use it, use something very dry -- just like the Parmaggiano and Romano alternatives in your recipe. But any very dry cheese would bake as well as another. World's your oyster. I'd go with a dry sheep's milk cheese for the sharpness.


PS. Chalk, there's a world of difference between "beating" egg yolks into stiff whites, and "folding" stiff whites into yolks.
post #3 of 4
Thread Starter 
interesting, thanks.

What is the final ratio that u think would be best of egg flour and butter?

You said 3 eggs, 60g butter, 80g butter, did u mean to type a butter measurement twice?

I am working through a cookbook from the 60s titled "specialties of Austrian cooking" collected by Lotte Scheibenpflug

The recipe said to beat the yolks into the whites.

what would the difference be if I folded the whites into the yolks?
post #4 of 4
Previous post corrected to reflect 3 eggs, 60g butter, 80g flour.

Good luck with that.

Probably an artifact of translation and bad editing. You don't beat egg whites stiff in order to incorporate air, then turn around and flatten them.

The texture of the rusk will be airy, open and light.

I'm not passing myself off as an expert on this particular food, although I've run across it. But there are certain techniques which are standard. Learning and using them is one of the principal differences between knowing how to cook and following recipes.

Try this:

Set up you mise. That means, get everything ready to go before you start combining. In this case: Butter melted, flour measured, eggs separated, yolks beaten, whites beaten, with salt, medium-stiff peaks (gloss just starting to diminish).

Then pour the butter into a bowl, and beat it foamy with a whisk. Add the egg yolks, beat foamy again. Add the flour gradually, whisking continuously until the mix is just smooth. Put away the whisk.

Lighten the batter by thoroughly mixing in 1/4 of the egg whites with a spatula. Don't worry about flattening them, but don't overmix either. FOLD in the remaining whites with a spatula, until just combined.

Notes: I'm not sure how much you know. At the risk of oversimplification, (1) Folding is a particular way of incorporating. It's not the same as stirring or mixing. (2) "Just combined" doesn't mean thoroughly combined -- the mixture should show a few streaks of white.

Finally, spread in the pan and bake as directed. Remove and cool for a few minutes. When the rusks are still warm, cut into fingers or elongated diamonds.

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