Wild Berry Strip - Dessert

Ingredients
For Filling
1/2 sheet puff pastry, 1/4 inch thick
1 12 inch by 1 inch thin sponge sheet (see recipe below)
3 cups pastry crème (see recipe below)
3/4 cup fruit jam
2 pints assorted berries
1-1/2 cups fruit glaze
1 cup dark chocolate, melted

For Sponge Cake
14 egg whites
16 oz. granulated sugar
14 egg yolks
12 oz. cake flour, sifted
2 Tbsp. vanilla extract
1 lemon zest
1 orange zest

For Pastry Crème
2 quarts + 1 cup whole milk
1-1/2 lbs. granulated sugar
1 tsp. salt
1-1/2 cups egg yolks
3 oz. clear gel or cornstarch
3 oz. pastry flour
6 oz. unsalted butter, melted

Preparation
For Filling - Bake strip puff pastry at 400 degrees for 15 to 20 minutes,
let cool.  Brush inside of puff strip with melted chocolate, then chill.
Spread fruit jam thinly inside puff strip.  Line/cut sponge layer to fit
inside puff strip.  Spread pastry crème evenly over sponge layer.  Arrange
berries over strip as desired.  Melt fruit glaze and brush over fruit, chill.
Cut and garnish as desired.

For Sponge Cake - Whip egg white and 8 oz. sugar in mixer to firm peaks.
In separate bowl, whip together egg yolks and remaining 8 oz. sugar.
Alternately add yolk mixture and flour to egg whites, folding in by hand
until all ingredients are incorporated.  Add vanilla and zest.  Pour and spread
into 1/2 sheet pan.  Bake at 375 degrees for 15 to 20 minutes.

For Pastry Crème - Bring first 3 ingredients to a boil on stove.  Remove
from heat.  Blend, mix by hand the yolks, clear gel and pastry flour.
Add to first mixture and mix by hand.  Add melted butter and mix until
well-incorporated.  Cool, hold refrigerated.