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Recipe

Kaiserschmarren

by: Chef Wolfgang Puck

A sweet seduction of sugared pancakes and strawberry sauce.
Details
  • Yields 1 1/2 cups sauce
  • Serves: 8
INGREDIENTS
Kaiser Base
  • 4 large egg yolks
  • 6 tbsp. sugar, divided
  • 1 container (8 ounces) crème fraiche (1 cup)
  • 2 tbsp. dark rum
  • 2 tbsp. California golden raisins, plumped
  • 1/4 c. flour
Strawberry Sauce
  • 1/2 lb. fresh strawberries, hulled
  • 3 tbsp. sugar
  • 1/2 whole star anise
  • 2 tsp. orange zest
  • Juice of 1/2 orange (about 1/4 cup)
  • 1/4 c. dry white wine
  • 1 tbsp. fresh lemon juice
Meringue
  • 3 egg whites
  • 3 tbsp. sugar
  • Soft unsalted butter; for brushing
  • Sugar; for coating pans
  • 1 pound fresh strawberries; hulled and halved
  • Powdered sugar; for garnish
PROCEDURE
Kaiser Base
Can be prepared up to 1 day in advance. In mixer bowl fitted with wire whisk, combine egg yolks and sugar. Mix on medium speed until pale yellow. Add crème fraiche and rum; continue to mix until smooth. Drain and toss raisins with flour and fold into egg mixture.
Strawberry Sauce
Can be prepared up to 3 days in advance. Combine all ingredients in medium saucepan; bring to boil and cook for 5 minutes. Remove mixture from heat and cover with plastic wrap. Allow to stand for 10 minutes. Transfer to blender and process until smooth. Strain through fine-mesh strainer into container; store in refrigerator until ready to use.
To Assemble
Preheat oven to 425°F.

Brush four 6-inch sautépans with butter and sprinkle with sugar. In a separate mixing bowl, whisk egg whites to soft peaks. Add 3 tablespoons sugar and continue to whip until stiff, but not dry. Fold into the Kaiser Base. Spoon into pans. Bake at 425°F for 12 minutes.
To Serve
In a medium saucepan, reheat Strawberry Sauce. Add reserved fresh strawberries and toss until well coated. Divide among 8 individual plates. Remove Kaiser Base from oven; immediately, divide evenly and scoop on top. Dust with a little powdered sugar and serve.
Nutrition Information (per serving)
Calories 240(33% from fat); Total Fat 9g (sat 4.5g, mono 3g, poly 1g); Cholesterol 120mg; Protein 5g; Carbohydrates 32g; Fiber 2g; Iron 1mg; Sodium 40mg; Calcium 62mg

This recipe is found in the following categories:
Professionals
Foodservice Recipes
Desserts