Temper 100ml of the Anchor Cooking Cream and chocolate together and allow to cool.

Whisk Mainland 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 The Pastryhouse 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.