The best restaurants in Austria have made a specialty of Salzburger Nockerl, which, of course, was born in the mountain town to Vienna’s southwest. But the original recipe bore no resemblance to today’s soufflé-like puff. Nockerln were balls of cream-puff dough, poached in milk. Somewhere along the line, they started being baked to give them a glaze. Later, as France began asserting its culinary influence throughout Europe and chefs in other countries adapted their local recipes to give them a more sophisticated edge (and as stoves became more reliable), the Nockerl combined with the soufflé to create the current hybrid. It is usually served without a sauce, but a vanilla or raspberry sauce would not go unappreciated.