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

Ingredients

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

Instructions

Combine 3/4 cup of the sugar and the milk in a nonstick one-quart saucepan. Bring to a boil and scald the milk. In a small mixing bowl, combine the remaining milk, egg yolks, and cornstarch, and 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 1/2 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.

Yield: 4 servings