Fonterra Food Services
Chocolate Paté
Ingredients
100g dark chocolate
200ml Anchor Cooking Cream
50g caster sugar
250g cream cheese
[/prod]80g roasted hazelnuts
1 punnet of strawberries
400g Puff Pastry Roll
Icing sugar, to decorate
Anchor Culinary Cream
Method
Temper 100ml of the Anchor Cooking Cream and chocolate together and allow to cool.
Whisk cream cheese and remaining cooking cream and caster sugar together with the ganache (chocolate and cooking cream mixture) until smooth and refrigerate until required.
Roll out a 30cm square of puff pastry and cut in half.
Bake on non-stick paper until risen and slightly golden. remove from over and cool.
Slice puff sheets horizontally in half. Spread chocolate paté evenly over one of the four sheets. Top with another layer of puff pastry and paté until four layers are complete.
Garnish with toasted hazelnuts and icing sugar and finish with fresh strawberries.
Tip :
Can be served with biscuits or puff pastry.

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