On Sat, 13 Aug 2005 03:22:08 GMT, "Carrie Jacques"
> wrote:

>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 found the following at Allrecipes.com. It looks more traditional
than Emeril's:

INGREDIENTS:
2 cups milk
7 1/2 tablespoons all-purpose flour
1 whole vanilla bean
3/4 cup castor sugar or superfine sugar
1 pinch salt
6 egg yolks
1 1/2 (17.5 ounce) packages frozen puff pastry
1/2 cup apricot preserves (optional)
confectioners' sugar for dusting

DIRECTIONS:
In a small saucepan, heat milk until small bubbles form. Drop in the
vanilla pod, remove saucepan from heat, and set aside to cool until
just warm. In a medium saucepan, stir together the flour, sugar, salt,
and egg yolks. Beat for a moment, then gradually whisk in warm milk.
Simmer over medium-low heat until the custard thickens, stirring
constantly with a wooden spoon to prevent sticking. Transfer custard
to a bowl, and allow to cool, stirring from time to time.
Preheat oven to 400 degrees F (200 degrees C). Roll out the puff
pastry into a single sheet about 1/2 inch thick; it should be the same
size as a 17x14 inch baking sheet. Place the pastry onto the baking
sheet, and prick all over with a fork.
Bake in preheated oven for 28 minutes. Remove from oven, and cool
pastry on the baking sheet.
When the pastry has cooled completely, transfer it from the baking
sheet to a hard surface, and cut lengthwise into three 4 to 5 inches
wide strips. Spread one strip thickly with custard. Place a second
strip directly over the first; spread the top evenly with jam. Cover
with the third strip, and dust with confectioners' sugar. With a very
sharp knife, cut into 8 rectangular portions.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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