Strawberry Mille-Feuille with Earl Grey Custard

Preheat the oven to 350°F.
On a lightly floured surface, roll out the puff pastry to a large rectangular shape with a thickness of 2mm. Cut off the edges to shape it into a straight rectangle.
Poke holes all over the puff pastry using a fork. Place a piece of parchment paper over it, and an oven-safe wire rack on top (this prevents the puff pastry from puffing up so much). Freeze for 5 minutes (puff pastry works better when it’s cold!).
Remove from the freezer and bake for 30 minutes. Cool to room temperature.
Sprinkle sugar on top of the puff pastry and bake until the sugar has melted and the puff pastry turns golden brown. Keep a close eye to prevent it from burning! Remove from the oven and let cool completely.
Cut the puff pastry to 6 even rectangles.
Pipe the earl grey custard cream on one piece of puff pastry, then place strawberries on top. Pipe another layer of custard cream on top, and then cover with another piece of puff pastry. Repeat for another layer. Serve and enjoy!