Dark Chocolate, Tahini, and Halva Brioche Babka


 
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva
Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Whoopsies - I was just flicking through my drafts and realised that I never shared this with you! Here it is - a Dark Chocolate, Tahini, and Halva Brioche Babka, which was a product of a recent (ish) baking day with my friend Rachel! We made this babka, and these sesame buns, which both have the same filling, but a slightly different dough base and technique.

This particular babka is filled with a dark chocolate and tahini mixture, which is super simple to put together - you essentially just melt it all together, and leave it to sit for a bit. We also filled it with some sea salt halva from Rachel’s amazing wee store in Chelsea Market here in NYC (they ship too if you are outside of the city, get on it!). She has the best tahini and halva I have ever tasted - if you haven’t had halva before it is essentially like a tahini candy. It is sweet, crumbly, and slightly savoury from the tahini. It holds up well in baking, and was insanely delicious rolled up in this babka. It perfectly offset the dark chocolate tahini filing, which isn’t super sweet.

This recipe makes two loaves, but the good news is that they freeze super well, and make insanely good french toast and bread pudding. I often have a loaf of babka stashed in my freezer for when the need strikes - I love it just toasted and served with butter alongside a coffee or as a sneaky delicious breakfast. Just make sure you wrap it tightly in plastic or foil before you freeze.

A few wee tips:

  • Ideally the tahini chocolate filling needs a little bit of time to rest and cool - either overnight, or a few hours. It won’t go super solid like nutella, but it will thicken a little as it sits!

  • You may have a little filling leftover, but it is great served with the babka, on toast, or drizzled over a banana.

  • If I know I am making something ahead of time, I like to do the first rise overnight. Just make the bread dough, shape into a ball, and place into a large bowl (I usually just reuse my mixer bowl), and leave it in the fridge overnight. Then in the morning the dough is risen and will be super easy to work with! I find if I rise overnight I can skip the chilling step once the dough is rolled out.

 

 

Dark Chocolate, Tahini, and Halva Brioche Babka

- Makes two loaves -

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
200g (3/4 cup plus 1 Tbsp) whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
115g (8 tbsp) unsalted butter, at room temperature

Tahini Chocolate Filling
200g Bittersweet dark chocolate (I used 65%)
200g Tahini (I used Seed and Mill)
1/8 tsp salt

200g halva, crumbled (we used Seed and Mill’s sea salt dark chocolate)
Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

BREAD DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. Alternatively, place the bowl in the fridge, and do the first rise overnight.

 

TAHINI DARK CHOCOLATE FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Line a baking sheet with parchment paper.

Turn out the dough onto a lightly floured surface. Roll into a rectangle 16” x 24”, squaring off with a bench scraper as you roll to make sure it is as even as possible. Using an offset spatula, spread the half a cup of the filling mixture over the surface of the dough, then sprinkle with the halva.

Starting from the long side of the dough, roll up the dough into a tight spiral. Measure the length of the sausage of dough, then cut in half so it is in two sausages. Place these pieces side by side on the lined baking sheet, cover with plastic wrap, and chill for an hour. You can skip this step if you did an overnight rise.

Line two loaf pans with a parchment paper ‘sling’. Remove the chilled dough sausages from the fridge. Working with one at a time, using a sharp knife, cut the first piece in half, lengthwise, and then cross the pieces over each other, and then cross over two more times to form a twist (this video also explains well). Place into the loaf pan, tucking the ends under slightly if needed. Repeat with the second half of the dough.

Lightly cover the loaf pans in plastic wrap, and place in a warm place to rise for an hour to 90 minutes, or until the dough springs back lightly when pressed. While the loaves are proofing, preheat the oven to 350˚f / 180˚c. 

Brush the loaves lightly with egg wash. Bake for 40-45 minutes, or until the loaves are golden brown and the internal temperature registers 200˚F / 90˚c. Remove from the oven and cool completely before slicing. Store leftovers in an airtight container, or wrap tightly before freezing.

Dark Chocolate, Tahini, and Halva Brioche Babka. Fluffy brioche dough is spread with a dark chocolate tahini filling and sprinkled with halva, then rolled up and turned into the most perfect twisty bread. Perfect for a delicious breakfast or a snack with a coffee. #babka #brioche #tahini #halva

Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling


 
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard
Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard

I have written and re-written this first wee bit of my post. Nothing I can seem to think of even comes close to how I am feeling right now - a very weird mixture of feelings. Huge sorrow for the Muslim Community back in New Zealand is the main one. I am just so, so sorry that these people came to New Zealand seeking safety, and we weren’t able to provide that. New Zealand is their home just as much as it is mine. There is also a sense of pride and hope - seeing how our leader has reacted, and seeing the country band together to support a community always reminds me why I am so proud to come from the country that I do. I really do hope that tragic events like this cause our country and the rest of the world to take a good hard look at the underlying racism and white supremacy issue that is so, so prevalent in New Zealand, whether we like it or not. We are ALL responsible for moving forward and for taking responsibility, and to stand in solidarity and unity to provide support to those whose rights may be in more danger than our own. We are all human, we all deserve to have the same rights. I believe speaking up is much more important than staying silent - even if it is just my voice adding to the chorus of people showing support. This isn’t about how we are affected individually - it is how we are going to unite as a whole to provide support.

Once again, I turn to food as my way of showing love and support. Today’s recipe is one that I made a while back - it is a riff on a recipe from one of my favourite books, Making Chocolate, which is from the makers of Dandelion Chocolate, an amazing small batch chocolate factory in San Francisco. They released their book last year, and I have been slowly making my way through it - each recipe I make seems to quickly become a new favourite (the chocolate spread I seem to put into everything is from this book!).

I had been eyeing their cocoa nib buns up for a long time, and when I finally got around to making them, I couldn’t help but riff on them slightly. I stuck to my theory of “if you can infuse it, you can add earl grey to it”, and as per usual, it worked out very, very well. I added ground earl grey tea leaves to the dough, then infused the gooey chocolate custard filling with earl grey, which is then covered with a cocoa nib and brown sugar mixture, before being rolled up and cut into buns. These are made in a muffin tin, which causes the top to pop out slightly as they are baking, which makes them super cute. The chocolate custard filling bakes up to be gooey and perfect, with a lovely crunch from the cocoa nibs. The buns are then brushed with butter, and, while still slightly warm, rolled in a cocoa nib and earl grey sugar. The result is one of the most decadent, delicious buns I have ever had - I am obsessed with the chocolate custard filling, and the perfect spiral on these wee things.

A few wee tips:

  • The Dough needs an overnight rise, and the custard ideally needs to cool overnight, which makes these the perfect breakfast pastry.

  • Good quality chocolate is super important here - I used a 70% bar, which I chopped up.

  • If Earl Grey isn’t your thing, you can leave out the tea in the dough, and skip the infusing step custard and just use 150g of whole milk. Leave the tea out of the finishing sugar, and add 4 teaspoons of cinnamon.

 

 

Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling

- Makes about 9 buns -

Recipe adapted from ‘Making Chocolate’ by Dandelion Chocolate

Brioche Dough
3g (1 tsp) active dried yeast
42g (3 Tbsp) Sugar
110g (1/2 cup) warm water
1 large egg
110g (1/2 cup) heavy cream
1 tsp vanilla bean paste
385g (2 3/4 cups) all-purpose flour
1/2 tsp salt
5g loose leaf earl grey tea, finely ground
3 Tbsp Unsalted butter, melted

Chocolate Earl Grey Custard Filling
220g whole milk
10g loose leaf earl grey tea
115g chopped 70% chocolate
1 large egg
50g sugar
1 tsp vanilla bean paste
pinch of salt

Cocoa Nib Filling
110g (1/2 cup) light brown sugar
60g (1/2 cup) cocoa nibs

Earl Grey Sugar
200g Sugar
30g (1/4 cup) cocoa nibs
pinch of salt
5g loose leaf tea

- PROCESS -

BREAD DOUGH

Place the yeast, sugar, and warm water in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In a small bowl, whisk together the egg, cream, and vanilla bean paste.

Place the flour, salt, and earl grey tea in a stand mixer fitted with the dough hook attachment. Add the yeast and water mixture, the cream and egg mixture, and the melted butter, and mix on low until the dough comes together.

Increase the mixer speed and mix on medium for 8-10 minutes, until the dough is smooth and pulling away from the edges of the bowl.

Remove the dough from the bowl, shape into a ball, and then lightly grease either the mixing bowl, or a large bowl, and place the ball of dough in it. Cover the bowl with plastic wrap and leave to rise overnight in the fridge.  

CHOCOLATE EARL GREY CUSTARD

In a medium saucepan, heat the milk to just shy of a simmer. Add the loose leaf tea, cover, and steep for 20 minutes. Strain through a fine mesh strainer, pressing with a spoon to get as much flavour as possible from the tea. Clean the saucepan, then re-weigh the milk and top up to 150g if needed. Warm again to just shy of a simmer.

Melt the chocolate either in a double boiler, or in 30 second increments in the microwave. Set aside.. In a medium bowl, whisk together the egg, sugar, vanilla bean paste, and salt.

Add about half of the hot earl grey milk mixture to the egg mix, whisking constantly. Whisk until smooth, then return to the saucepan with the rest of the milk. Cook over medium heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Remove the milk mixture from the heat and pour over the melted chocolate, whisking to combine, and finishing with an immersion blender if needed.

Place in an airtight container and press a piece of plastic wrap directly against the surface of the custard. Place in the fridge to chill overnight.

ASSEMBLY

Lightly grease a muffin pan with butter or non stick cooking spray. Combine the light brown sugar and cocoa nibs in a medium bowl. Turn the dough out onto a lightly floured surface, and roll into a rectangle 13”x18” (33x45cm).

Spread the cooled chocolate custard evenly over the surface of the custard using an offset spatula. Sprinkle with the sugar and cocoa nib mixture, and press down lightly to adhere.

Starting at a long end, roll the dough up into a tight spiral log. Cut into 2” pieces using a sharp knife. Place each piece into a cavity in the muffin pan.

Lightly cover the muffin pan with plastic wrap, and leave in a warm place to rise for 30 to 45 minutes. While the buns are rising, preheat the oven to 350°f / 180°c.

Once the buns are risen, bake for 20 to 25 minutes, rotating the pan once to ensure even browning.

While the buns are baking, place the cocoa nibs and loose leaf tea in a spice grinder or mortar and pestle. Sift through a strainer, and then combine the sifted mixture with the sugar and salt.

Remove the baked buns from the oven, and allow to stand for 10 minutes, then remove from the muffin tin. Brush each all over with melted butter, then roll in the cocoa earl grey sugar.

Serve immediately. Store leftovers in an airtight container.

Earl Grey Buns with Dark Chocolate and Cocoa Nib Filling. Fluffy brioche dough is filled with an earl grey dark chocolate custard, and a crunchy cacao nib filling, then rolled up and sliced into buns. Once baked, the rolls are brushed with butter and rolled in a cocoa nib earl grey sugar. Rich and indulgent, and the most perfect treat. #earlgreybuns #chocolatebuns #earlgreycustard

Malted Dark Chocolate Cream Pie with Cream Cheese Whip


 
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk
Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk

Ahhhh happy Pi(e) day! If there’s a week that it’s ok to share three pies in a row, I’m going to go ahead and say that it’s this one! Pie week is waaaay better than birthday week IMO, which is really saying something because damn I love birthday week.

I’ve had this one floating round in my head for a while now - I bought a big jar of malted milk powder to use in a recipe a few months ago and never got around to it, so I’ve been so excited to use it! Since I overcame my fear of crimping pie crust (weirdest fear ever), I have so many fun new recipes in the works I can’t wait to share!

I went with a classic twist on the chocolate cream pie for this recipe - a blind baked pie crust, filled with a dark chocolate pudding, which I spiked with some malted milk powder. I then finished it off with a quick cream cheese whipped cream - I added a teeny bit of cocoa powder to half in order to give some variation in the decoration on the top. And oh my. It is such a winning combo - flaky pie crust, silky chocolate pudding, and then a slightly tangy whipped cream on the top. I took it to friends for dessert and someone told me it was ‘the best chocolate pie they had ever had, but in a pie’. I’ll take that. This pie would be perfect for any occasion - it can easily be made ahead of time and finished off quickly just before you serve. You absolutely do not have to pipe the topping on like I did - a big pile of cream cheese whipped cream on top would be just as amazing.

A few wee tips:

  • Ideally, you want to give your pie dough an overnight rest, but if you’re in a pinch, 2-3 hours in the fridge should be ok.

  • The pudding does need a few hours to cool up and set, so make sure you account for this.

  • If you are making this ahead of time, make sure that you only add the cream cheese whipped cream close-ish to serving so that it is nice and fresh.

  • I like to do this wee trick with my pie dough: After you mix the dough and shape it into discs, rest it in the fridge for about an hour, and then roll it out on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Then you shape it into a disc by folding the edges under, rewrap tightly in plastic, and rest for at least two hours before using. What this step does is make the dough homogenous and therefore easy to work with, but also adds layers through the rolling and folding - the same way puff pastry is laminated. It is definitely an optional step but from my experience it makes the world of difference when it comes to rolling out the dough, and makes the dough really easy to crimp.

  • The pie dough recipe makes a double crust - so enough for two pies. You might as well make the extra while you are at it in my opinion - pie dough freezes well, tightly wrapped, for at least a few months, or lasts a few days in the fridge. Defrost overnight if using from frozen.

 

 

Malted Dark Chocolate Cream Pie with Cream Cheese Whip

- Makes one 9” pie -

Filling recipe adapted from Erin Mcdowell

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
225g (2 sticks) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar
Egg wash - 1 egg whisked with 1 Tbsp water

Malted Dark Chocolate Filling
650g whole milk
120g heavy cream
250g bittersweet chocolate, chopped (I used 60%)
150g sugar
30g Corn starch
150g malted milk powder
3/4 tsp salt
135g yolks (5 large egg yolks)
2 tsp vanilla bean paste
40g unsalted butter, at room temperature

Cream Cheese Whipped Cream Topping
400g Heavy cream, cold
225g Cream cheese, at room temperature
70g powdered sugar, sifted
1 tsp vanilla bean paste
pinch salt
10g dutch process cocoa, sifted



 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  (See notes for rolling out dough during resting period)

Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.

Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.

While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.

Place the pie tin on a baking sheet, and place in the oven. Bake for 20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans, and brush the edges and crust with egg wash. Return to the oven and bake for a further 15 to 20 minutes, until evenly golden.

Remove from the oven and allow to cool completely on a wire rack.

DARK CHOCOLATE MALTED MILK CREAM FILLING

Place the milk, cream, and chocolate in a medium saucepan. Place over medium low heat, and whisk until combined and the chocolate has melted. Bring it to a very gentle simmer.

While the chocolate is melting, in a medium bowl, whisk together the sugar, corn starch, malted milk powder, and salt. Add the egg yolks and vanilla bean paste and whisk until well combined - it will look like it is not going to come together, but keep whisking!

Remove the chocolate milk mixture from the heat, and, whisking the egg mixture constantly, pour about half of the chocolate mixture over the egg mixture. Whisk until well combined, then return to the saucepan with the remainder of the chocolate mixture. Return to a medium low heat, and, stirring constantly with a silicone spatula, heat until the mixture thickens and comes to a boil, approximately 4 minutes. You want to see a few large bubbles in the centre of the saucepan. Remove from the heat and stir in the butter, mixing until well combined.

Strain the pudding mixture directly into the cooled pie shell, and smooth with an offset spatula. Place a piece of plastic wrap directly against the surface of the filling to prevent a skin forming. Leave to stand at room temperature for about 45 minutes, then transfer to the fridge to completely chill - 4 hours or overnight.

CREAM CHEESE WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla bean, and salt, and whip until stiff peaks form. Transfer half of the cream cheese whipped cream to a piping bag fitted with a french star tip. Sift in the cocoa powder, and mix to combine. Transfer to a second piping bag fitted with a french star tip.

Pipe blobs of the chocolate and plain cream cheese whipped cream over the surface fo the pie.

Refrigerate until serving. Store leftovers in the fridge.

Malted Dark Chocolate Cream Pie with Cream Cheese Whip. A flaky pie crust is topped with a silky malted dark chocolate pudding, and topped with a chocolate and vanilla bean piped cream cheese whipped cream. #creamcheese #chocolatepie #maltedmilk