Splash of Grand Marnier

Splash of Grand Marnier

Ingredients:
2 Cup Flour
1 Pinch Salt
6 Tablespoon Butter
1/2 Cup Toasted sesame seeds
2 Egg yolks
1/4 Cup Ice water
1/2 Cup Sweetened whipped cream
4 Fresh mint sprigs

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 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.
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