Step by step recipe:

1. 5 min.

   Prepare the crisp pastry rectangles

   Preheat the oven to 390°F (200°C).
   
   Cut the sheets of brik or filo into rectangles 16 x 6 cm (4.5 x 2.5 inches). You will need 6 rectangles for each millefeuille.
2. 2 min.
   Melt 50 g butter, then use a brush to coat each pastry rectangle with melted butter.
3. 1 min.
   Sprinkle caster sugar over all the rectangles.
4. 2 min.
   Stack the rectangles in pairs...
5. 1 min.
   ...and arrange them on a baking sheet.
6. 10 min.
   Put a second baking sheet on top of the first one to keep the pastry rectangles flat while in the oven.
7. 
   Cook until the rectangles are golden brown (about 10 minutes) and leave to cool on a wire rack.
8. 2 min.

   Assemble the millefeuilles

   
   Prepare the strawberries and cut in half lengthways.
   
   Place a pastry rectangle on a serving plate and, using a forcing bag, pipe a layer of chantilly (whipped cream).
9. 2 min.
   Arrange a layer of strawberries on top and add a little more cream so that this stands higher than the strawberries (this will help to stick the next layer of pastry).
10. 1 min.
    Place a second pasrty rectangle on top and press down lightly to hold it in place.
11. 2 min.
    Make a second layer of cream and fruit...
12. 20 min.
    ...and finish with the last layer of pastry. Your first millefeuille is now ready. Assemble all the others in the same way.
    
    Serve without delay (see below).