Ingredients
400 g (about 14 oz) pastry cream, 500 g (about 1 lb) puff pastry, 200 g (about 7 oz) fresh strawberries.
Ingredients
100 g (about 3.5 oz) strawberry juice.
Steps
1. Thaw the puff pastry, then roll it out to a 0.2 cm (about 1/16 inch) thickness using a dough sheeter or rolling pin. Place in a preheated oven and bake at 230°C (450°F) for 12 minutes. Remove from the oven and cut into rectangles measuring 8 cm by 3 cm (about 3 by 1 1/4 inches).
2. In a stainless steel bowl, combine pastry cream and strawberry juice, then whip until smooth to create a strawberry mousse.
3. Fill a piping bag with the strawberry mousse, pipe it onto the puff pastry, then press another layer of puff pastry on top and dust the surface with a little powdered sugar.
4. Heat a stainless steel wire rack with a kitchen torch, then press it against the surface of the Napoleon cake to create a grid pattern.