Salzburg Dessert Soufflé

Salzburger Nockerl

Preparation info
  • Makes


    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

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 the