The Strawberries are well established now in France and I imagine in ireland.
This then is the moment when one can start playing around a little with them
and gilding the lily of what is still most peoples favourite fruit.

The following recipe involves making a pastry cream, don't be intimidated.
Pastry Cream is far easier to make than custard because it has flour and
so there is no danger of it curdling.

This really is an adaption of one of my favourite cakes as a child, The Cream Slice.
Make this with strawberries and could anything be better?

Strawberry Mille Feuilles

340g (12 oz.) Roll of Frozen Puff Pastry
450g (16 oz.) Strawberries
Juice 1 Orange
6 Egg Yolks
50ml (2 oz) Plain Flour
110g (4 oz.) Caster Sugar

Heat the oven to 200 C/400 F/Gas 7
Thaw the Pastry and roll out a little to make it roughly the size of a swiss roll tin.
Cut this into eight even rectangles, put on a flat baking tray and cover with a piece of non-stick baking paper and then cover with another similar sized tin to stop them rising in the oven.
Cook at the set temperature for 5 to 10 mts or until golden brown.
Leave these to cool.

Now make the Strawbwerry pastry cream.
Reserve 110g (4 oz.) of the Strawberries and put the remaining strawberries in a liquidizer with the orange juice and the sugar and whizz until completely liquid.Pour into a measuring jug and top up to 400 ml (14 oz) with water. Pour this into a pot and bring up to the boil.
Beat together, in a bowl, the egg yolks and the flour until smooth.
Pour on the hot strawberry liquid and mix well together.
Pour back into the pot and bring to a simmer whisking all the time.
(the flour stops this from curdling)
Keep heating until the mixture becomes a thick custard cream.
Cover this with cling film and cool.

To assemble;
Put a rectangle of pastry on each plate
Spread some of the Strawberry Cream on top and some of the reserved chopped strawberries.
Put on a second piece of pastry and top with another layer of strawberry cream and Strawberries.
Sprinkle with icing sugar and serve.