On Fri 12 Aug 2005 08:22:08p, Carrie Jacques wrote in rec.food.cooking:
> Hi everyone,
>
> This is my first post to the group, and I'm hoping someone may be able
> to help.
>
> My father used to be a manager at Le Biftheque
> (http://www.lebiftheque.com) about ten years or so ago, when the
> restaurant was in the states (I think they are only in Canada now). The
> restaurant has the most wonderful dessert I've ever had, called
> Millefeuille. My father cannot remember the recipe for the dessert, he
> used to know it by heart but as he's gotten older he can no longer
> remember it. His birthday is coming up and I would love to make it for
> him, as it was a family favorite of ours when I was younger.
>
> I remember some things that were in this dessert: it had two layers of
> graham crackers (one bottom layer and one on the top), two layers of a
> cream or pudding (yellow and white), a top and on top of the graham
> crackers on the top there was white icing drizzled with chocolate. It
> looks a lot like a Napoleon but this dessert definitely tasted a lot
> different and it was much better. I've tried to wing it, not follow a
> specific recipe and make it from memory, but I always fail miserably.
>
> If anyone knows how to make this, I would love to have the recipe.
>
> Thanks
> Carrie
This seems to be almost exactly what you are looking for.
"MILLE FEUILLE"
2 pkgs. vanilla pudding (cook and serve); 1 (6 oz.) and 1 (3.4 oz.)
1 box graham crackers
1 pt. heavy whipping cream
6-8 oz. chocolate chips
Layer 9x13 Pyrex dish with graham crackers. Cook pudding according to box
directions. Slowly pour pudding over crackers. Cover pudding with graham
cracker layer. Beat whipping cream, then cover over graham cracker. Melt
chocolate chips, then sprinkle melted chocolate over whipped cream. Chill
1-2 hours before serving.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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