Strawberry and vanilla millefeuille

1. Preheat the oven to 200°C, gas mark 6; line a large baking sheet with baking parchment. Unroll the pastry, still on its paper, working quickly to keep it cool. Trim the pastry to about 35cm long, then cut into 3 rectangles, about 10-12cm wide. Cut horizontally into 6 even strips, to make 18 small rectangles in total. Space out on the parchment. Dust with icing sugar and cover with a second sheet of parchment. Sit a second baking sheet on top and bake for 15-20 minutes, until the pastry is golden, crisp and glazed. Transfer to a wire rack to cool.

2. Whisk the custard, cream and vanilla paste together until firm and thick. Put a pastry rectangle on each of 6 serving plates. Pipe or spoon a layer of the custard mixture over, leaving a border to allow for spreading. Top with a neat layer of strawberry slices, then repeat the layers once more. Finish each with a final pastry rectangle and dust generously with icing sugar.