Cooking instructions
For the Filling
- Boil the double cream with milk and sugar in a saucepan
- Break up the chocolate and whisk it into the mixture until melted
- Take off the heat, whisk the eggs and fold them in to the mixture
- Pour into two silicone moulds (10cm x 3cm) to chill until the mixture is mouldable
- Remove the chocolate from the moulds, and roll the two halves together into a sausage shape in clingfilm until set
For the Crepes
- Whisk the milk and eggs together, then add the sieved flour
- In a non-stick frying pan cook two crepes, making sure there are no holes in them
To Construct the Wellington
- Remove the set chocolate from the clingfilm, and roll it tightly inside the crepe
- Wrap tightly in another layer of cling film to ensure a good shape and place in the fridge for one hour
- Lay out the puff pastry sheet and brush the inside with egg yolk
- Wrap the chocolate filled crepe in the puff pastry, chill for half an hour
- Brush the outside with egg yolk and score the pastry
- Bake at 210 degrees full fan for 9-12 minutes until the pastry is golden and crispy
- Rest for a couple of minutes and then carve
To Plate
- Hull and slice the strawberries and marinate them in a bowl with sugar, mint and a few drops of balsamic vinegar for 15 minutes.
- Serve the Chocolate Wellington with a scoop of vanilla ice cream and the marinated strawberries.