Ingredients:
2 and ¼ cups Milk
⅓ cup Organic Whole Cane Sugar
½ tablespoon Pure Vanilla Extract
1 peel of half a Lemon
¼ cup Cornstarch
¼ cup Butter
Fresh Strawberries
2 sheets of Puff Pastry Dough
Confectioners sugar

Optional:
Strawberry coulis

Total cooking time:
1 hr

Recipe:

1. In a medium saucepan over low-medium heat, stir together 2 cups of milk, sugar, vanilla extract, and lemon, and then bring to a boil.
2. In a small mixing bowl, stir together the cornstarch and the other ¼ cup of milk, then mix well. Pour the mixture into the saucepan and cook over low heat, stirring constantly. Whisk until the mixture thickens to a pudding / custard like consistency (~5 mins).
3. Once the cream is thick, remove from the heat immediately and stir in the butter.
4. Let it cool completely at room temperature, and then chill in the refrigerator until ready to use.
5. Preheat oven to 400ºF.
6. Roll out the dough over a piece of parchment paper and divide it into 12 equal rectangles. Poke holes with a fork all over the dough and transfer to a baking sheet.
7. Bake for 25-30 minutes, until golden brown.
8. Using a paring knife, cut the puff pastry into three layers. 
9. Prepare a pastry bag or ziploc bag with cut corner and fill with the lemon cream.
10. Place one layer of puff pastry on the serving plate, pipe a layer of cream, arrange the sliced strawberries, repeat the process again and place the third pastry layer. A classic mille-feuille has three layers of pastry and two layers of cream.
11. Finally dust the top with confectioners sugar and a drizzle of strawberry coulis.