Cinnamon-Sugar Kaiserschmarrn Bites with Warm Vanilla Dip

Method

1. Make the vanilla dip first: in a small bowl, mix the cornflour with 2 tablespoons of the dip milk. Heat the rest of the milk and the dip sugar in a 14 cm pan on medium heat until steaming, whisk in the cornflour mixture and keep whisking for 2 min, until it bubbles and is thick enough to coat the back of a spoon. Take off the heat, stir in the vanilla and press cling film onto the surface so no skin forms.

   Add in this stepMilk (for the dip) 150 mlCornflour (cornstarch) 1½ tspSugar (for the dip) 15 gVanilla extract ¾ tsp

   medium heat

2. Separate the eggs. Whisk the yolks with the batter milk and the flour until smooth; this batter is a little thicker than classic Kaiserschmarrn so the pieces are sturdy enough to dip.

   Add in this stepEggs 3Milk (for the batter) 100 mlPlain flour 80 g

3. Add the salt to the whites and whisk until foamy, then add the meringue sugar a little at a time and whisk for 3 min more, until glossy with firm peaks. Fold into the batter in three additions.

   Add in this stepSalt 1 pinchSugar (for the meringue) 15 g

4. Melt this step's butter in a 24 cm frying pan on medium heat; when it foams, pour in the batter and cook for 4 min, until the underside is golden and the edges have set. If the size shows ×2, use two pans or cook in two batches with half the butter and batter each.

   Add in this stepButter 13 g

   medium heat

5. Cut into quarters, flip each piece, lower the heat to medium-low heat and cook for 3 min more. Tear into chunky 3 cm pieces with two spatulas; there should be no wet batter inside.

   medium-low heat

6. Mix the cinnamon and the cinnamon-sugar sugar in a large bowl. Add the remaining butter to the pan and toss the pieces on medium heat for 1 min to coat them, then tip them straight into the bowl and toss until evenly covered in cinnamon sugar.

   Add in this stepButter 13 gGround cinnamon 1 tspSugar (for the cinnamon sugar) 25 g

   medium heat

7. Pile into paper cups or cones, add skewers and serve with the warm vanilla dip. If the dip has thickened as it cooled, whisk in a spoonful of milk.