87% would make again
Kaiserschmarren By Wolfgang Puck
featured in Recipes For Your Golden Globes Viewing Party
July 01, 2019
Ingredients
for 4 servings
Kaiserschmarren
- 8 large eggs, separated
- ½ cup dark raisins (75 g)
- vanilla bean
- 6 tablespoons rum
- 2 cups crème fraîche (480 g)
- 4 tablespoons all-purpose flour
- kosher salt, pinch
- ¼ teaspoon cream of tartar
- 1 ½ cups granulated sugar (300 g)
- 4 tablespoons unsalted butter, at room temperature, for brushing
- sugar, for coating
Strawberry Sauce
- 1 ½ lb strawberry (630 g), small strawberries, hulled, or hulled and halved large berries, 4 cups total
- ½ vanilla bean, or 1/2 teaspoon vanilla extract
- ¼ cup orange juice (60 mL)
- ¼ cup granulated sugar (50 g)
- 1 tablespoon lemon juice
- star anise, whole, as desired
- 1 cup confectioners sugar (120 g), for serving
Nutrition Info
- Calories 1007
- Fat 46g
- Carbs 117g
- Fiber 3g
- Sugar 100g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Position a rack in the center of the oven. Preheat the oven to 425°F (220°C).
- Separate egg yolk and egg whites into 2 bowls.
- Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
- Put the crème fraîche, ½ cup sugar (100 G), egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
- Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200 G) of sugar. Continue beating until soft peaks form when the beaters are lifted out.
- Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.
- Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.
- Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.
- While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, ¼ cup (50 G) sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.
- Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.
- Enjoy!
Ingredients
for 4 servings
Kaiserschmarren
- 8 large eggs, separated
- ½ cup dark raisins (75 g)
- vanilla bean
- 6 tablespoons rum
- 2 cups crème fraîche (480 g)
- 4 tablespoons all-purpose flour
- kosher salt, pinch
- ¼ teaspoon cream of tartar
- 1 ½ cups granulated sugar (300 g)
- 4 tablespoons unsalted butter, at room temperature, for brushing
- sugar, for coating
Strawberry Sauce
- 1 ½ lb strawberry (630 g), small strawberries, hulled, or hulled and halved large berries, 4 cups total
- ½ vanilla bean, or 1/2 teaspoon vanilla extract
- ¼ cup orange juice (60 mL)
- ¼ cup granulated sugar (50 g)
- 1 tablespoon lemon juice
- star anise, whole, as desired
- 1 cup confectioners sugar (120 g), for serving
Nutrition Info
- Calories 1007
- Fat 46g
- Carbs 117g
- Fiber 3g
- Sugar 100g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Position a rack in the center of the oven. Preheat the oven to 425°F (220°C).
- Separate egg yolk and egg whites into 2 bowls.
- Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
- Put the crème fraîche, ½ cup sugar (100 G), egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
- Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200 G) of sugar. Continue beating until soft peaks form when the beaters are lifted out.
- Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.
- Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.
- Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.
- While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, ¼ cup (50 G) sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.
- Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.
- Enjoy!
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