Cut the pastry sheets into 3 parts, then brush them with egg wash. Before they’re put in the oven, prick the puff pastry all over with the tines of a fork, so they won’t rise too much when being baked.
Bake the puff pastry, at 350°F or about 176°C for 15 minutes.
Meanwhile, prepare the cream: mix the whipped cream and cream cheese with Coco Sugar®. Then, separate the cream. Put the matcha powder into one of the cream, then mix well.
Once the puff pastry is out of the oven, rest it to cool down, so the cream won’t melt when the mille feuille is arranged.
Arrange the mille feuille: put the cream on top one layer of puff pastry, then top with another layer of puff pastry. Top the puff pastry again with cream, then place another puff pastry on top of it. Put the final cream on top of the last puff pastry, then dust the mille feuille with matcha powder. For finishing, put the strawberries and cherries on top of the mille feuille.
