Napoleon Strip (Mille-Feuilles)

As some of you may know, I am baking my way through the textbook used at the French Culinary Institute here in New York City. I bought the book about a year and a half ago and have learned some great things and have crafted some masterful and delectable creations.  I went and got a tour of the school a few weeks go and would love nothing more than to attend their pastry school someday.  But until that day I will be perfecting the techniques and recipes that are in my book.  A couple of days ago I attempted to make classic puff pastry and it tasted great, but just did not have the right consistency.  Wanting to get it just right I tried again yesterday and started the four hour process it takes to complete the puff pastry recipe. Below are the fruits of my labor. All made from scratch in my small New York City apartment!