| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Emlive05 | 4 | servings | |
INGREDIENTS
| 1 3/4 | c | Sugar |
| 2 | c | Milk |
| 4 | Egg yolks | |
| 1/4 | c | Cornstarch |
| 1 | c | Finely-chopped fresh pineapple |
| 1 | ts | Vanilla extract |
| 1 | tb | Butter |
| 1 | pt | Fresh strawberries; washed, stemmed, |
| And sliced | ||
| 1 | pt | Fresh blueberries; washed, stemmed |
| 1 | pt | Fresh raspberries |
| Splash of Grand Marnier | ||
| 2 | c | Flour |
| 1 | pn | Salt |
| 6 | tb | Butter |
| 1/2 | c | Toasted sesame seeds |
| 2 | Egg yolks | |
| 1/4 | c | Ice water |
| 1/2 | c | Sweetened whipped cream |
| 4 | Fresh mint sprigs |
INSTRUCTIONS
In a non-stick one-quart saucepan, combine 3/4 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, 1/2 cup sugar and Grand Marnier. Cover with plastic wrap and refrigerate for 1 hour. Place the flour, remaining 1/2 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 1/8-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 1/4 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 06-02-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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