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

• 1 3/4 cups sugar
• 2 cups milk
• 4 egg yolks
• 1/4 cup cornstarch
• 1 cup finely chopped fresh pineapple
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 pint fresh strawberries, washed, stemmed and sliced
• 1 pint fresh blueberries, washed and stemmed
• 1 pint fresh raspberries
• 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

1. In a non-stick one quart saucepan, combine 3/4 cup of sugar and milk together.
2. Bring the liquid to boiling point and scald the milk.
3. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together.
4. Whisk until smooth.
5. Temper the egg yolk mixture into the scalded milk.
6. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
7. Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter.
8. Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream.
9. Cool completely and then chill completely.
10. In a mixing bowl, combine all of the berries, 1/2 cup sugar and Grand Marnier.
11. Cover with plastic wrap and refrigerate for 1 hour.
12. Place the flour, remaining 1/2 cup of sugar and salt in a mixing bowl.
13. Using your hands, work the butter into the flour mixture until it resembles a coarse meal-like mixture.
14. Add the sesame seeds and egg yolks.
15. Mix well.
16. Add enough water to make a dough.
17. Lightly flour a flat surface.
18. Roll out the dough, about 1/8-inch thick.
19. Cut the dough into 4-inch rounds, yielding 20 rounds.
20. Place the rounds on a ungreased baking sheet and bake for 15 minutes, or until lightly golden.
21. Remove and cool on a wire rack.
22. To assemble, spread * cup of the filling evenly over 16 wafers.
23. Stack four wafers on top of each other and top each with the remaining 4 wafers.
24. Spoon the macerated berries in the center of each plate.
25. Place the mille feuilles in the center of the berries.
26. Garnish with the whipped cream and mint.

sugar, milk, egg yolks, cornstarch, fresh pineapple, vanilla, butter, fresh strawberries, fresh blueberries, fresh raspberries, grand marnier, flour, salt, butter, sesame seeds, egg yolks, water, cream, mint

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mille-feuille-of-benne-wafers-pineapple-pastry-cream-macerated-berries-recipe.html (may not work)