Loire Valley Napoleon ***

Cream filling

• 2¾ oz. (75 g) Chantilly cream, well chilled
• ¾ lb

1. To prepare the cream filling, whisk the Chantilly cream and pastry cream in separate bowls until smooth. Fold the Chantilly cream into the pastry cream.
2. Wash and dry the berries. Hull the strawberries and slice them thinly.
3. Select the most attractive puff pastry rectangle for the top layer.
4. Place one of the remaining rectangles on a serving