On Sat 13 Aug 2005 01:26:32a, Ophelia wrote in rec.food.cooking:
>
> "Wayne Boatwright" > wrote in message
> ...
>> 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.
>
> MILLE FEUILLE means a thousand leaves and was made with very flaky
> pastry (like filo) I have never seen your recipe Wayne
You're absolutely right. The recipe I posted was one I had found on the
web, but no personal attrib. available. I've never made it, but it met the
OPs request. I suppose some folks might really like it. I doubt that I
would care for it very much,as I'm not overly fond of graham crackers or
boxed puddings.
I've also seen Mille Feuille made with pre-baked puff pastry. It can be a
lovely dessert with a homemade pastry cream filling.
Cheers!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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