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To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
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2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
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3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
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4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
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5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
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6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
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7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
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8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
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9. Place on a baking sheet and bake for about 13 minutes.
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10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
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11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
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12. Gently fold the whipped cream into the pastry cream.
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13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
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14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
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15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
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16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
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17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
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18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.
