Mille feuille of benne wafers, pastry cream and berries

Yield: 4 servings

Measure Ingredient
1¾ cup Sugar
2 cups Milk
4 \N Egg yolks
¼ cup Cornstarch
1 cup Finely-chopped fresh pineapple
1 teaspoon Vanilla extract
1 tablespoon Butter
1 pint Fresh strawberries; washed, stemmed,
\N \N And sliced
1 pint Fresh blueberries; washed, stemmed
1 pint Fresh raspberries
\N \N Splash of Grand Marnier
2 cups Flour
1 pinch Salt
6 tablespoons Butter
½ cup Toasted sesame seeds
2 \N Egg yolks
¼ cup Ice water
½ cup Sweetened whipped cream
4 \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

Converted by MM_Buster v2.0l.

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