Napoleon Cake: Millefeuille with Strawberries

Serves 8:
3 (7 oz./200g) sheets puff pastry thawed
1 batch homemade vanilla pastry cream
1 pound (450 g) fresh strawberries, hulled and sliced
13 oz. (390 g.) apricot jam
cup confectioners sugar for garnish

Preheat the oven to 400 F, 200 C.

Roll each puff pastry sheet to a rectangle measuring 8 and inches by 12 inches.

Place the puff pastry sheets on baking trays lined with parchment paper and dock them all over using a fork (piercing all over).

Place parchment paper over each sheet and place a baking tray over the paper to add weight.
Bake in the center rack of the oven for 20 minutes.

Remove from the oven, carefully, while wearing oven mitts, press the trays down to flatten the pastry.

Remove the top trays and parchment paper.

Place the puff pastry back in the oven and bake about 15-20 minutes more or until golden brown.

Allow to cool completely.

Place one puff pastry layer on a platter and spread half of the apricot jam over it.
Spread a layer of sliced strawberries on top of the jam.
Fill a pastry bag fitted with a large star tip with pastry cream.
Pipe a thick layer of cream over the strawberries, cover with another sheet of puff pastry.
Repeat the same steps with the second layer.
Place the final puff pastry layer on top and dust generously with confectioners sugar.

Allow to set in the refrigerator 1 hour. When ready to serve, use a serrated knife to carefully saw the cake into equal rectangular slices.

Enjoy!

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