• Preheat the oven to 190 °C/ 370 °F and line a baking tray with parchment paper.
• Unroll the puff pastry sheet on a lightly floured surface and use a sharp knife to cut it into 10 equal rectangular pieces.
  1 sheet puff pastry
• Place them on the baking tray and bake in the oven for 10-15 minutes or until lightly golden brown.
• Allow them to cool down, and start making the filling.

To make the creme diplomat

• In a saucepan, add milk, butter, and vanilla and bring to a simmer on low heat, then remove from the heat.
  250 ml full fat milk, 1 teaspoon vanilla paste, 16 g unsalted butter
• In a bowl, whisk together the egg yolks and sugar until pale add in flour and cornflour and whisk again until well combined.
  80 g sugar, 2 egg yolks, 14 g all purpose flour , 6 g cornflour
• Pour the milk over slowly the egg-flour mixture, whisking well, then put the mixture back into the saucepan and return it to heat and cook until it thickens, whisking continuously. Let it cool down to room temperature.
• In a mixing bowl, pour the heavy cream and whip until stiff peaks form.
  300 ml heavy cream
• Fold the whipped cream gently into the pastry cream.
• Spread 1- 1 ½ tablespoon of the filling on top of the half puff pastry sheet.
• Sprinkle some chopped strawberries on top, and then place the other puff pastry sheet on top.
  1 cup strawberries
• Repeat the same for all of the puff pastries. Sprinkle icing sugar on top.
  1 tablespoon icing sugar