1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift
powdered sugar over counter before rolling. Cut each sheet into 4 even
pieces.
2. Cover baking sheets with waxed paper. Place dough on prepared sheet.
Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30
minutes.
3. Bake dough at 425 for about 5 minutes. Increase temperature to 450 and
bake for another 3 to 5 minutes until pastries are light, golden and
puffed. Let cool on wire rack.
4. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add
half-and-half. Bring to a boil. Cook over medium-low heat for about 10
minutes. Remove vanilla bean.
5. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a
little hot half-and-half, whisking. Pour this mixture back into saucepan.
Bring to a boil, whisking constantly until thick and creamy. Do not boil
or custard will curdle.
6. Remove custard sauce from heat. Beat until smooth. Whip cream until
soft peaks form. Add to vanilla custard. Spread over half of the baked
pastries. Cover with sliced strawberries. Top with second half of
pastries. Dust with powdered sugar. Serve.
