Custard Filling:

1. In a medium bowl, whisk together the egg yolks and sugar until light and frothy. Sieve in flour.
2. Pour the milk into a saucepan. Add the vanilla extract and bring the mixture to a boil.
3. Once the mixture starts boiling, pour it over the egg mixture.
4. Continue boiling for about 3 to 5 minutes or until thickened.
5. Let cool. Once it is cool enough, fold in the cream.
6. Refrigerate until needed.

Pastry:

1. Preheat the oven to 375 degrees F.
2. Using some sifted icing sugar, lightly dust your work surface.
3. Cut the defrosted puff pastry into two and roll each piece into an even-sized rectangle.
4. Cut the pastry into 4 strips.
5. Using a fork, prick the pastry strips lightly and then transfer them to a
   baking sheet. Use a flat one.
6. Bake for about 10 to 15 minutes.
7. Once baked, dust the pastry generously with icing sugar. Caramelized the top using the grill from the oven or a chef’s blow torch.
8. Set aside.

How to Assemble:

1. Lay a piece of the pastry on your work surface. Pipe with some of the custard filling on top.
2. Arrange some sliced strawberries and then top with another piece of pastry.
3. Repeat the step one more time.