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1
In a non-stick one quart saucepan, combine 3/4 cup of sugar and milk together.
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2
Bring the liquid to boiling point and scald the milk.
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3
In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together.
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4
Whisk until smooth.
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5
Temper the egg yolk mixture into the scalded milk.
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6
Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
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7
Remove the pan from the heat and stir in the fresh pineapple, vanilla and butter.
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8
Pour the filling into a glass bowl and press a piece of plastic wrap directly over the pastry cream.
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9
Cool completely and then chill completely.
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10
In a mixing bowl, combine all of the berries, 1/2 cup sugar and Grand Marnier.
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11
Cover with plastic wrap and refrigerate for 1 hour.
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12
Place the flour, remaining 1/2 cup of sugar and salt in a mixing bowl.
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13
Using your hands, work the butter into the flour mixture until it resembles a coarse meal-like mixture.
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14
Add the sesame seeds and egg yolks.
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15
Mix well.
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16
Add enough water to make a dough.
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17
Lightly flour a flat surface.
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18
Roll out the dough, about 1/8-inch thick.
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19
Cut the dough into 4-inch rounds, yielding 20 rounds.
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20
Place the rounds on a ungreased baking sheet and bake for 15 minutes, or until lightly golden.
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21
Remove and cool on a wire rack.
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22
To assemble, spread * cup of the filling evenly over 16 wafers.
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23
Stack four wafers on top of each other and top each with the remaining 4 wafers.
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24
Spoon the macerated berries in the center of each plate.
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25
Place the mille feuilles in the center of the berries.
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26
Garnish with the whipped cream and mint.
