Strawberry filled croissants and strawberry mille-feuille

Preheat the oven to 180.
Whip the cream.

To make the croissant:
Cut the pastry into a square.
Slice a couple of strawberries quite thickly.
Place the square of pastry with one of the points facing you.
Layer the strawberries across the pastry, from point to point.
Now roll the pastry over the strawberries until it resembles a croissant.

Tuck in the edges and shape.
Bake for 22 minutes.
Remember, the strawberries will be hot so do not enjoy straight away!

To make the mille-feuille

At the same time as you are baking the croissant place two rectangular pieces of puff pastry into the oven.
When they have cooled pipe on a generous layer of cream onto one piece.

Layer on the strawberries.
Place the second piece of puff pastry on the top

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