Mille Feuilles aux Fraises Napoléon

METHOD:

Marinate the strawberries with the sugar and the kirsch in a bowl for 2 hours.
Preheat the oven to 220C. Lightly grease a large baking sheet and sprinkle with water. Roll out the puff pastry to a rectangle about 1/8 inch thick and just slightly larger than the baking sheet.
Loosely roll up the puff pastry on the rolling pin and then unroll it over the baking sheet.

Trim the edges with a sharp knife and prick the surface of the dough all over with a fork to prevent it from rising. Bake for 15 minutes then lower the temperature to 180C and bake until golden brown. Cut the pastry lengthwise into 3 equal strips.
Whip the cream with 60 gr of icing sugar and the vanilla extract until firm and stiff. Drain the strawberries, reserving the liquid.

To assemble the Napoleon, spread half the strawberry jam on one of the pieces of puff pastry.
Spread a layer of whipped cream over the jam. Sprinkle half the strawberries over the whipped cream and spread with another layer of whipped cream. Top with a piece of puff pastry. Repeat layers; finish with a piece of puff pastry. To make the icing, put the reserved strawberry liquid in a small pan with the remaining icing sugar and stir over low heat until the sugar melts.

Pour this mixture over the Napoleon, spreading it evenly with a palette knife.

Refrigerate for a few hours and serve cold with a nice dessert wine