For each mille-feuille, use 9 whole crêpes dentelle. Stick them together in threes using the caramel.
Wash and hull the strawberries, cut them in half.
Whip the cream into chantilly, adding around 30 g icing sugar, according to taste.
Assembling the mille-feuilles:
Place the halved strawberries on each stack of 3 crêpes dentelle, then a layer of chantilly.
Repeat once, and finish with the final layer of Gavottes. Dust with icing sugar.