Three layers of puff pastry interspersed with fragrant delicious whipped cream and fruit that make a summer or more than all of the fabulous sweet strawberries make this perfect for any occasion from lunch to dinner more casual more chic ... I'd eat as a snack at any time Of midnight: D!! Preparation 3 strawberry mille-feuille pastry rectangular Vicenzi 300 ml milk 400 ml fresh cream 4 egg yolks 70 g caster sugar 4 tablespoons icing sugar 40 g cornstarch 350 g of strawberries untreated lemon Prepare the custard: Heat the milk in a saucepan with the lemon rind and in the meantime beat the egg yolks in a bowl with sugar and cornstarch.
When the mixture is swollen and homogeneous, pour a few tablespoons of hot milk, stir and transferred into the saucepan with the milk. Let thicken the cream over low heat, stirring constantly and let cool. Meanwhile, wash the strawberries, pat dry, Privatel of green collar and cut into quatrains.
Whip the cold cream in a bowl until stiff and incorporate the custard for a Chantilly. Place the first disc of pastry on a serving plate, fill with one third of whipped cream and strawberries, Lie down on the second disk and continue with the layers. Sprinkle finished the last disc with the remaining icing sugar, garnish with some strawberry if you like and keep the cake in refrigerator until 15 minutes before serving. 
When the mixture is swollen and homogeneous, pour a few tablespoons of hot milk, stir and transferred into the saucepan with the milk. Let thicken the cream over low heat, stirring constantly and let cool. Meanwhile, wash the strawberries, pat dry, Privatel of green collar and cut into quatrains.
Whip the cold cream in a bowl until stiff and incorporate the custard for a Chantilly. Place the first disc of pastry on a serving plate, fill with one third of whipped cream and strawberries, Lie down on the second disk and continue with the layers. Sprinkle finished the last disc with the remaining icing sugar, garnish with some strawberry if you like and keep the cake in refrigerator until 15 minutes before serving.
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