Napoleons

Puff Pastry-------------------.
Roll the paste 1/4 inch thick.
Cut it into 2 x 4 inch strips.
Prick them with a fork.
Place them on 2 layers of heavy brown paper on a sheet or in a pan.
Chill them thoroughly.
Bake them in a hot oven, 500F for 5 minutes.
Reduce the heat by 50F, every 5 minutes until the temperature is 350F and bake for about 10 minutes longer.
Cool the cakes.
Split them lengthwise into halves.
Fill them with custard filling.
Serve them with Fluffy Strawberry sauce drizzled over (other fruit sauce can be substituted.)
Do as many layers as you wish.
Usually 3 pastry and two filling, start with pastry, filling, pastry, filling, and top with pastry.
Then the drizzle.
The easiest way is with just pastry on bottom, filling, and pastry on top with the drizzle.
If wished, whipped cream may be added to top it off.
Custard filling--------------------.
Combine sugar, flour and salt.
Add the scalded cream and stir until smooth and thick.
Slightly beat the egg and yolks in the top of a double boiler.
Pour the cream mixture over the egg mixture, cook and stir the custard "over" hot water, not in, until the eggs thicken.
Let it cool, then add the vanilla and if using the almonds and sherry or rum.
Fluffy Strawberry Sauce----------------.
Hull and mash the strawberries.
Add the powdered sugar and lemon juice.
In another bowl, whip until stiff the egg white and salt.
Add the egg mixture to the strawberry mixture and whip the sauce until it is light and fluffy.