On Sun 14 Aug 2005 04:21:02a, MoM wrote in rec.food.cooking:
>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sat 13 Aug 2005 04:39:03p, MoM wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Sat 13 Aug 2005 02:06:04p, MoM 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.
>>>>>>
>>>>>>
>>>>>>
>>>>>> --
>>>>>> Wayne Boatwright *¿*
>>>>>>
>>>>> What a horrible murder of a wonderful pastry! Mille-feuilles are
>>>>> made with puff pastry.
>>>>>
>>>>> Mille-feuilles are a type of pastry consisting of two thin sheets of
>>>>> pastry laid on top of each other like a sandwich with jam and cream
>>>>> spread on the inside and a thin layer of icing (usually lemon icing)
>>>>> on top.
>>>>>
>>>>> The word mille-feuille means thousand leaves in French
>>>>>
>>>>>
>>>>
>>>> Yes, Helen, I know all of that, and I agree. I was just trying to
>>>> give the OP what she was seeking.
>>>>
>>>> I have eaten and made the original kind and love it.
>>>>
>>>> --
>>>> Wayne Boatwright *¿*
>>>
>>> Oh, Wayne! I wasn't knocking you.... Just the idea of a so called
>>> "restaurant" serving something like this!
>>>
>>> MoM
>>
>> Oh, I know. Seems odd, doesn't it?
>>
>> --
>> Wayne Boatwright *¿*
>
> Not odd. Disgusting!
> MoM
LOL! I understand, but there are probably a fair number of people who may
not have had the real thing and would find this combination to their
tastes. They're really two quite different desserts sharing a name, if
not accurate for one. As I've said, I personally would not like it and I
know you would not.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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