Kaiserschmarren By Wolfgang Puck

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