Strawberry Millefeuille Gone to Pieces

I could be slightly pompous and call this deconstructed, but really it’s pudding made easier, not intellectual. There are many French classic cakes which, to my mind, belong solely in the hands of a pastry chef and should not be attempted at home. When you have experienced millefeuille perfection a la Olivier Roellinger in Cancale, you’ll see what I mean about this particular sweet masterpiece. Breaking up the elements gives you more freedom to play