| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”