Mille feuille of benne wafers, pastry cream and berries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| 2 | cups | Milk |
| 4 | Egg yolks | |
| ¼ | cup | Cornstarch |
| 1 | cup | Finely-chopped fresh pineapple |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Butter |
| 1 | pint | Fresh strawberries; washed, stemmed, |
| And sliced | ||
| 1 | pint | Fresh blueberries; washed, stemmed |
| 1 | pint | Fresh raspberries |
| Splash of Grand Marnier | ||
| 2 | cups | Flour |
| 1 | pinch | Salt |
| 6 | tablespoons | Butter |
| ½ | cup | Toasted sesame seeds |
| 2 | Egg yolks | |
| ¼ | cup | Ice water |
| ½ | cup | Sweetened whipped cream |
| 4 | Fresh mint sprigs | |
Directions
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@...
06-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.