In a recent tweet posted by Gordon Ramsay, he showcased a sweet version of his legendary beef wellington – the chocolate wellington! You guys helped track down the recipe and it wasn’t as easy as I thought it would be! A frozen slab of chocolate ganache, wrapped in a crepe, then baked in golden puff pastry! This was super fun to try!
For reference the original recipe that I followed is from here, i’m just going to add a couple of comments from my findings!
So the first thing to make is the ganache, this is super simple. Just add the cream, milk and sugar to a saucepan and bring to a gentle boil. Take off the heat and pour in the chocolate and stir through until thick, melted and glossy. Add the egg in off the heat also, whisk it through then pour into some small moulds. You are basically ultimately making a sausage shape so use something similar but be sure to line it with cling film generously, this helped me massively. Put it in the freezer for at least 30 minutes.
Meanwhile make the crepes / pancakes. Whisk the flour, eggs and milk together until a smooth batter forms. Warm a frying pan and add some batter, swirling it around to coat the pan fully, add a little more if it does not cover it as you want no holes in the crepes apparently. Cook until browned, flip and cook the other side. Allow to cool fully, they become super flexible once cooled which will help with the next step! Repeat with all the other crepes as needed.
Take the ganache out of the freezer and shape into a sausage shape, put back in the freezer if you have time in between making crepes to try and keep the shape. When ready roll the ganache in the crepe, I found it best to roll it up like a burrito. Tucking the sides in and rolling it through all the way until it sits on the crease. Wrap securely in cling film then place back in the freezer to help hold the shape.
Now take a piece of ready made puff pastry, give it a brush with some egg yolk, and place the chilled crepe wrapped ganache in the centre. Repeat the same motion you did with the crepe, tucking in the sides, then rolling through to wrap it fully in pasty. Tidy up the sides where necessary ensuring it is fully sealed. Again, place in the freezer for the time being to help hold it’s shape. Pre-heat the oven to 210c fan / 230c.
Remove the pastry from the freezer, score some lines into it if you wish lightly with a knife and then brush with more egg yolk to help give a golden colour. Bake until golden brown, puffed and risen, for me this was 15 minutes. Allow to cool before serving with the ice cream and the strawberry salad which can be made and chilled whilst it is baking – simply combining the strawberry salad ingredients together. This was incredibly naughty, but a really fun challenge!