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1
Preheat the oven to 375.
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2
Line a large baking sheet with parchment paper.
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3
On a lightly floured work surface, roll out the puff pastry to a 12-by-6-inch rectangle.
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4
Trim the pastry into 4 neat rectangles, 6-by-3 inches each.
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5
Cut each rectangle into 3 equal pieces and transfer them to the prepared baking sheet.
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6
Chill for 10 minutes.
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7
Poke each piece 3 times with a fork.
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8
Cover the pastry with parchment paper and top with another baking sheet to prevent the pastry from puffing.
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9
Bake for about 35 minutes, until the pastry is deep golden and crisp.
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10
Remove the top baking sheet and parchment and let the pastry pieces cool completely.
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11
Meanwhile, in a medium saucepan, bring the milk and sugar to a simmer.
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12
Add the lemon verbena and the vanilla bean and seeds.
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13
Remove from the heat, cover and let stand for 15 minutes.
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14
Strain the milk into a heatproof measuring cup.
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15
In a medium bowl, whisk the egg yolks with the cornstarch and flour.
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16
Gradually whisk in the hot milk.
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17
Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the pastry cream is very thick, about 4 minutes.
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18
Transfer the pastry cream to a bowl.
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19
In a small glass bowl, sprinkle the gelatin over the water and let stand until softened.
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20
Microwave the gelatin for 5 seconds, or until melted.
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21
Whisk the gelatin into the warm pastry cream.
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22
Press a sheet of plastic wrap directly onto the pastry cream and refrigerate for about 1 hour, or until it is thoroughly chilled.
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23
In a medium bowl, using an electric mixer, beat the heavy cream until stiff.
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24
Beat half of the whipped cream into the pastry cream.
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25
Fold in the remaining whipped cream with a rubber spatula.
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26
Refrigerate the pastry cream until chilled.
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27
Arrange all of the puff pastry pieces on a work surface.
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28
Brush 4 of the pieces with the raspberry jam and the remaining 8 pieces with the apricot jam.
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29
Spoon a scant 1/4 cup of the pastry cream onto the 4 raspberry-topped pieces and 4 of the apricot-topped pieces.
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30
Arrange the strawberries over the cream filling; reserve 4 of the whole or sliced strawberries for garnish.
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31
Dollop any remaining cream over the strawberries.
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32
Stack the raspberry layers on top of the cream-filled apricot layers, pressing lightly.
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33
Top the stacks with the remaining apricot-topped layers.
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34
Refrigerate the napoleons until chilled, 4 to 6 hours.
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35
Garnish the napoleons with the reserved strawberries and serve.
