- Start rolling out the puff pastry
- Cut out rectangles of approximately 25 x 15 cm from the puff pastry
- Place some sheets of baking paper on a baking tray and place the puff pastry sheets on top.
- Brush them with milk or water and sprinkle them with sugar
- Bake them at 180°/190° for about 15 minutes until they start to brown, then turn them over, brush them and sprinkle them with sugar again.
- Bake them for another 15 minutes until they have a light brown color
- Let them cool
- In a saucepan, heat the milk with the vanilla pod.
- Separate the yolks from the whites
- In a bowl combine the egg yolks, nougat cream, corn starch
- Mix the ingredients well with a hand whisk
- When the milk is boiling, remove the vanilla pod
- Pour ¾ of the milk into the bowl with the mixture, mix everything well and pour everything back into the pan
- Continue cooking on a very low flame, stirring constantly with a whisk.
- When it starts to boil, wait another two minutes and you can remove it from the heat
- Let it cool
- Clean and cut the strawberries
- Assemble your millefeuille: place the cooked pastry
- Using the piping bag, put the cream and strawberries
- Do this for each layer, sprinkle the last layer with icing sugar
- Let it rest in the refrigerator for a few hours