Wolfgang's Famous "Kaiserschmarren" Viennese Dessert Soufflé Pancake

Recipe Ingredients

Wolfgang's Famous "Kaiserschmarren" Viennese Dessert Soufflé Pancake

Wolfgang's Famous "Kaiserschmarren" Viennese Dessert Soufflé Pancake

Adjust
14 cup dark raisins
3 tablespoons rum
2 tablespoons unsalted butter, at room temperature
1 cup crème fraiche
34 cup granulated sugar
4 large egg(s), separated
2 tablespoons all-purpose flour
18 teaspoon cream of tartar
kosher salt
112 pounds small ripe strawberries, hulled, or hulled and quartered large berries, 4 cups total
14 cup fresh orange juice
1 tablespoon fresh lemon juice
14 cup granulated sugar
12 teaspoon vanilla extract
1 whole star anise, optional
confectioners sugar, for serving

Step-By-Step Instruction

Step 1 - Preparing the batter: Position a rack in the center of the oven. Preheat the oven to 425°F. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraiche, 14 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

Step 2 - Beating the egg whites: 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 another 14 cup sugar. Continue beating until soft peaks form when the beaters are lifted out.

Step 3 - Folding in the egg whites: 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.

Step 4 - Coating the pan: Coat a medium ovenproof skillet with the butter. Sprinkle in 14 cup sugar and shake and rotate to coat the butter. Tap out any excess.

Step 5 - Baking the batter: 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.

Step 6 - Making the compote: While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 14 cup 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.

Step 7 - Serving the Kaiserschmarren: 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.

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Wolfgang's Famous "Kaiserschmarren" Viennese Dessert Soufflé Pancake