| 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 |
t |
Vanilla extract |
| 1 |
T |
Butter |
| 1 |
pt |
Fresh strawberries, washed |
|
|
stemmed |
|
|
And sliced |
| 1 |
pt |
Fresh blueberries, washed |
| 1 |
pt |
Fresh raspberries |
|
|
Splash of Grand Marnier |
| 2 |
c |
Flour |
| 1 |
pn |
Salt |
| 6 |
T |
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 -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-02-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
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