Dust the worktop with icing sugar and roll the Pâté feuilleté to .5cm (or setting 1 on a pasta machine, covering the pastry with icing sugar first). Place between parchment paper on a tray and bake in the oven.
Boil milk and vanilla in a pan and set aside. In a bowl, whisk eggs and sugar until pale and foamy, add corn flour and mix by hand. While whisking, slowly pour in the hot vanilla milk. Cook the mix on a low heat until it thickens. Mix in cold butter. Refrigerate to 4 C in a container covered with cling film. Whisk and place in a piping bag.
First, build the millefeuille. Place a piece of puff pastry in the centre of a plate and pipe two lines of crème pâtisserie. Place a layer of strawberries on top. Repeat with the next layer. Finish with the last piece of pastry, lightly dusted with icing sugar. Create a circle of chopped strawberries around the millefeuille and sprinkle with lemon verbena leaves.