Simmer cream and milk in a saucepan over medium heat.
Whisk egg yolks and sugar together in a bowl.
Pour hot liquid onto eggs while whisking, then cook over low heat until thickened and cool.
Preheat oven to 200°C and roll puff pastry into two 30cm x 15cm pieces.
Prick one pastry piece, brush with egg, and par-bake for 10-12 minutes.
Cool pastry slightly and increase oven temperature to 220°C.
Spread cooled custard over par-baked pastry, leaving a 2cm rim.
Arrange strawberries pointed side down over the custard layer.
Cut 15 horizontal incisions across the second pastry piece, leaving the rim intact.
Lay the vented pastry over the strawberries and press edges to seal.
Brush with egg, sprinkle with sugar, bake for 8 minutes at 220°C, then 10-15 minutes at 200°C.
Remove from oven and allow to cool slightly.
Mix 400g strawberries with orange zest in a bowl.
Whisk whipping cream, sugar, and orange juice to soft peaks.
Heat Chartreuse, ignite it, and pour the flaming liquid over the strawberries.
Fold the orange cream into the soaked strawberries.
Serve the jalousie warm alongside the Romanoff strawberries.