RAHMSCHMARRN

April 24, 2014

It has always been a mystery to me how they get the Schmarrn on Austrian mountain huts so FLUFFY. Thanks to my last birthday present I could have a little peek behind the scenes. The magic is to make the Schmarrn in the oven and not on the stove. After baking it then gets caramelize in a pan. And there it is – the authentic Austrian ski hut feeling! Can’t wait for our skiing trip this year!

RAHMSCHMARRN

  • 4 eggs
  • 90g crème fraîche
  • 1 vanilla bean [seeds only]
  • 1-2 tablespoons rum
  • 60g flour
  • pinch salt
  • 50g sugar
  • 20+20g butter
  • powdered sugar

fox_rahmschmarrn6_ preheat oven to 170°C

_ whisk egg yolks, crème fraîche, vanilla, rum and flour with a wire whisk

_ beat egg whites with salt until half stiff

_ add sugar and beat until fully stiff

_ combine half of it with the egg yolk batter

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_ carefully add rest of the egg white

_ put 20g butter into a big oven proof pan

_ place it in the oven

_ once butter is melted foamy pour in batter

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_ bake for 2min

_ add grill function [if you have it] and bake for an additional 5-7min

_ meld rest of the butter in a pan

_ take the ‘Schmarren’ out of the oven and pluck into pieces

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_ dust with powdered sugar and caramelize in the pan

_ enjoy with some applesauce

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