Title: Mille Feuille of Benne Wafers, Pastry Cream And Berries
Categories: Emlive05
Yield: 4 servings

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

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.