Blend strawberries until smooth

Add the powdered sugar and combine well.

Set aside.

Preheat the oven at 190 C / 375 F

Cut the puff pastry into two.

Roll each so sheet to about 12 x 8-inch rectangle

Work with one sheet at a time

Place on a parchment paper so it’s easy to move around

Then cut the pastry at every two-inch interval so you have 6 long strips

Cut each strip in half at the center so you should have 12 equal pieces.

Sprinkle with granulated sugar

Place a parchment paper on top. Then place a baking tray on top.

Bake on the center rack for 15 minutes

Remove the baking tray and parchment paper – bake another 10 minutes until lightly golden.

Remove and let cool completely

In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.

Slowly add the milk while whisking to prevent lumps.

Place the saucepan on medium heat stirring continuously until the pastry cream thickens.

You want the pastry cream to come to a low simmer so the cornstarch will thicken the mixture.

Add the butter and continue to stir on low.

Once the pastry cream is thick, remove from heat and pass through a sieve or mess

Cover with the plastic wrap touching the surface of the cream.

Set aside to cool completely.

When cooled add half the strawberry mixture and combine well.

Whip the cream using a whisk attachment until soft peaks.

Combine half the whipped cream with the chilled pastry cream. Save the rest for the top layer.

Use a whisk to ensure you have no lumps.

Transfer to a piping bag with a large star piping nozzle.

Each mille-feuille or napoleon uses three puff pastry pieces

Place one pastry rectangle on the serving plate.

Pipe two or three lines of pastry cream

Top with a second pastry rectangle and pipe another two rows of pastry cream.

Place the top pastry rectangle.

Pipe pastry on the edges and carefully add a tablespoon of the strawberry mixture.

Garnish with chopped fresh strawberries.