Kaiserschmarren By Wolfgang Puck Recipe By Tasty

KAISERSCHMARREN

Steps:

• Mix flour and milk to a thick paste. Add salt. Stir in egg yolks and unsalted butter. Beat egg whites with 1/4 cup sugar until stiff and fold into batter. , Melt 1/2 cup butter in a 12-in. round cast-iron skillet or 11x7-in. glass baking dish. Pour in batter. Scatter raisins over top. Bake at 375° for 20 minutes. , Using two forks, tear pancake into pieces and allow to steam for a moment. Dust with confectioners' sugar and serve with plums or other fruit.

KAISERSCHMARREN

Steps:

• Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
• Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.

KAISERSCHMARREN

Steps:

• Prepare the "kaiser" base. In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the creme fraiche and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.
• Preheat the oven to 425 degrees F. Brush 4 (6-inch) saute pans with butter and sprinkle with sugar. To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the "kaiser" base. Spoon the souffled mixture into 4 pans. Bake for 12 minutes.
• To serve, in a medium saute pan, reheat the Strawberry Sauce. Add the fresh strawberries and toss until well coated. Serve over the Kaiserschmarren.
• Combine all the ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Allow flavor to infuse for 10 minutes.
• Transfer the mixture to a blender and process until well incorporated. Strain. This can be prepared up to 3 days ahead. Yield: about 1 1/2 cups

KAISERSCHMARRN

Steps:

• Preheat the oven to 425 degrees F.
• To make the meringue: Place the 3 egg whites and pinch of salt in an electric mixer and gradually add the 1 1/2 ounces of granulated sugar. Whisk to soft peaks.
• To make the "kaiser" base: Combine the 4 egg yolks and 3 ounces of granulated sugar in a large bowl and add the creme fraiche. Whisk until it turns a pale yellow. (You can use an electric mixer.) Add the raisins, flour and rum and continue to mix until smooth. Fold the meringue into the "kaiser" base. (The key to success with this spectacular dish is folding in the meringue perfectly ¿ don't over mix and don't under mix! As soon as the meringue is combined it's ready to bake in a hot oven.)
• Spoon the souffle mixture into two 6-inch saute pans that have been brushed with butter and sprinkled with powdered sugar. Take the Kaiserschmarrns to the oven and bake for 12 minutes.
• Meanwhile, for the strawberry sauce, combine 1/2 pound of the strawberries, the 3 tablespoons of granulated sugar and the lemon juice in a medium saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and cover with plastic wrap. Allow the flavors to infuse for 10 minutes. Transfer the mixture to a blender, process until well incorporated and strain. (This can be prepared up to 3 days ahead.)
• To serve, reheat the sauce in a medium saute pan, add the remaining 1 pound strawberries and toss until well coated.
• To assemble, spoon the strawberry sauce onto two serving dishes and scoop out the Kaisershmarrns on top of the fruit in three large spoonfuls. Dust with powdered sugar.