Making the pastry

1. Lightly flour your work table. Roll the puff pastry out to a thickness of approximately 5 mm.
2. Using a cookie cutter, cut out four discs 8.5 cm in diameter.
3. Flip the puff pastry rounds over onto a baking sheet. Mix the egg yolk with a little water and brush the mixture onto the four discs. Arrange the flaked almonds over the entire surface. Set aside in a cool place for 30 minutes.
4. Bake in a 400° C oven. When the puff pastry rounds have risen and are nicely golden, carefully split them into five layers each using a small knife, being careful to keep the top layer with the almonds in one piece.
5. Brush the tops with the syrup, then return them to the oven along with the other puff pastry layers for about 5 minutes so that they dry out and colour slightly.

Making the White Chocolate Mousse

1. Melt the white chocolate in a bain-marie at 30-35° C.
2. Whip the cream until soft peaks form.
3. Beat the egg whites to stiff peaks and beat in the sugar.
4. Gradually fold the egg whites into the melted white chocolate, and then the whipped cream. Blend together quickly but delicately. Keep cool.

Note: You must watch the temperature of the white chocolate carefully in order to achieve a smooth mixture.

Making the Strawberry Coulis

1. Quickly wash the strawberries, drain and hull them. Place in the blender to make the coulis.
2. Add some superfine sugar and a few drops of lemon juice if needed.

Making the Garnish (prepare only at the last minute)

1. Wash the strawberries if necessary (it is preferable just to wipe them with a cloth in order to preserve all their flavour). Hull them and cut into large slices.

Finishing the Dessert

1. Using a pastry bag fitted with a star tip, pipe the white chocolate mousse onto the puff pastry circles, and top with a layer of sliced strawberries.
2. Repeat with the remaining layers, ending with the almond top.
3. Place the millefeuilles in the middle of serving plates and surround them with a ring of strawberry coulis.