Mille feuille of benne wafers, pastry cream & berries

Yield: 4 servings

Measure Ingredient
1¾ cup sugar
2.00 cup milk
4.00 \N egg yolks
¼ cup cornstarch
1.00 cup finely-chopped fresh pineapple
1.00 teaspoon vanilla extract
1.00 tablespoon butter
1.00 pint fresh strawberries; washed, stemmed,
1 \N and sliced
1.00 pint fresh blueberries; washed, stemmed
1.00 pint fresh raspberries
1 \N splash of grand marnier
2.00 cup flour
1.00 pinch salt
6.00 tablespoon butter
½ cup toasted sesame seeds
2.00 \N egg yolks
¼ cup ice water
½ cup sweetened whipped cream
4.00 \N fresh mint sprigs

In a non-stick one-quart saucepan, combine ¾ cup of sugar and milk together. Bring the liquid to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.

Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter. Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream. Cool completely and then chill completely. In a mixing bowl, combine all of the berries, ½ cup sugar and Grand Marnier. Cover with plastic wrap and refrigerate for 1 hour. Place the flour, remaining ½ cup of sugar and salt in a mixing bowl. Using your hands, work the butter into the flour mixture until it resembles a coarse meal-like mixture. Add the sesame seeds and egg yolks. Mix well. Add enough water to make a dough. Lightly flour a flat surface. Roll out the dough, about ⅛-inch thick. Cut the dough into 4-inch rounds, yielding 20 rounds. Place the rounds on an ungreased baking sheet and bake for 15 minutes, or until lightly golden. Remove and cool on a wire rack. To assemble, spread ¼ cup of the filling evenly over 16 wafers. Stack four wafers on top of each other and top each with the remaining 4 wafers. Spoon the macerated berries in the center of each plate. Place the mille feuilles in the center of the berries. Garnish with the whipped cream and mint. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Mille Feuille Of Benne Wafers And Pinapple Pastry Cream With Macerated Berries".

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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