• Preheat the oven to 200℃fan/220℃/ . Unroll the puff pastry sheets keeping the attached baking paper and place on the baking trays. Bake in the oven for 20 minutes then leave to cool.
  2 Puff Pastry Sheets

Creamy Filling

• Whisk together the cream cheese, double cream, caster sugar, vanilla essence and vanilla bean paste for about 2 minutes until thick.
  800 g Cream Cheese, 100 ml Double Cream, 180 g Caster Sugar, 5 ml Vanilla Essence, 5 ml Vanilla Bean Paste
• Place one of the puff pastry sheets in the roasting tin. Empty all the creamy mixture on top and level out with a spatula. Top with the other pastry sheet.

Ganache

• Place the broken chocolate in a bowl and melt in the microwave in 30 second intervals until fully melted. Leave to cool slightly and then add the cream. Mix until smooth and creamy. If it begins to thicken because the chocolate is too hot, place in the microwave for 20 seconds and mix again.
  200 ml Double Cream, 200 g Dark Chocolate, 200 g Milk Chocolate
• Transfer the ganache on top of the puff pastry and level out with a spatula. Place in the fridge to set and cut when ready to serve.