Mille Feuille of Benne Wafers and Pineapple Pastry Cream with Macerated Berries

TOTAL TIME: 2 hr 20 min
Prep: 1 hr 55 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: --

ingredients

  • Splash of Grand Marnier
  • 2 cups flour
  • Pinch of salt
  • 6 tablespoons butter
  • 1/2 cup toasted sesame seeds
  • 2 egg yolks
  • 1/4 cup ice water
  • 1/2 cup sweetened whipped cream
  • 4 sprigs of fresh mint
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Directions

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 a ungreased baking sheet and bake for 15 minutes, or until lightly golden. Remove and cool on a wire rack. To assemble, spread * 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.
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