Mille Feuille Of Benne Wafers, Pastry Cream And Berries

Recipe Ingredients

1 3/4 cups	346g / 12oz	Sugar
2 cups	474ml	Milk
4		Egg yolks
1/4 cup	15g / 0.5oz	Cornstarch
1 cup	146g / 5.1oz	Finely-chopped fresh pineapple
1 teaspoon	5ml	Vanilla extract
1 tablespoon	15ml	Butter
1		Fresh strawberries - washed, stemmed,
		And sliced
1		Fresh blueberries - washed, stemmed
1		Fresh raspberries
		Splash of Grand Marnier
2 cups	125g / 4.4oz	Flour
1		Salt
6 tablespoons	90ml	Butter
1/2 cup	55g / 1.9oz	Toasted sesame seeds
2		Egg yolks
1/4 cup	59ml	Ice water
1/2 cup	118ml	Sweetened whipped cream
4		Fresh mint sprigs

Recipe 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.

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

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