![\"\"](\"http:\/\/cycliclapse.com\/speak\/missbakerholic\/files\/2014\/03\/IMG_16560213688280.jpeg\")
My favourite top-down shot of the final product<\/p><\/div>\n
Mississippi Mud Pie<\/strong> Wholemeal Pastry<\/span> 1. Sift flours and salt into a mixing bowl. Rub the butter and shortening until the mixture resembles breadcrumbs. Mix the egg yolk with the water and sprinkle over the dry ingredients. Mix to a dough. Filling<\/span> Ingredients B<\/em> Ingredients C<\/em> 1. Preheat the oven at 200\u2103. Photo credits to Auntie Joanna<\/p><\/div>\n","protected":false},"excerpt":{"rendered":" A satisfactory bake to start off the month of March! Oh I am so in love with the taste of the chocolate custard, which I can probably eat it straight off the bowl. I am of course more glad that … Continue reading
\nRecipe adapted from “Best-Ever Book of Pastry”<\/p>\n
\nWholemeal flour, 115g
\nPlain flour, 115g
\nPinch of salt
\nChilled butter, 115g
\nShortening, 25g
\nEgg yolk, 1\/2
\nChilled water, 1 tbsp<\/p>\n
\n2. Wrap the dough in clear film (cling wrap) and chill for about 20 minutes.<\/p>\n
\nIngredients A<\/em>
\nEgg yolks, 3
\nCorn flour, 4 tsp
\nCastor sugar, 2 tbsp
\nFresh milk, 400ml
\nDark chocolate coverture, 100g
\nMilk chocolate coverture, 50g
\nVanilla extract, 1 tsp
\n<\/em><\/p>\n
\nPowdered gelatine, 1 tbsp
\nWater, 3 tbsp
\nEgg whites, 3
\nCastor sugar, 4 tbsp
\n<\/em><\/p>\n
\nWhipping cream, 300ml
\nCastor sugar, 40g<\/p>\n
\n2. Roll the pastry dough on a lightly floured surface and use to line a deep pie pan. Chill for another 30 minutes.
\n3. Prick the pastry all over with a fork, cover with baking paper and baking beans, then bake blind for 10 minutes.
\n4. Remove the baking paper and baking beans, return the pie to the oven and bake for a further 10 minutes until the pastry is crisp and golden.
\n5. To make the custard filling, mix the egg yolks, corn flour and 2 tbsp of the sugar in a bowl. Heat the milk in a pan until almost boiling, then beat into the egg mixture. Return to the cleaned pan. Stir over a low heat until thickened and smooth. Pour half into a bowl.
\n6. Melt the chocolate, then add to the custard in the bowl. Add vanilla extract and mix well. Spread into the pan, cover closely with baking paper to prevent a skin from forming, cool, then chill until set.
\n7. Sprinkle the gelatine over the water in bowl, leave until spongy, then place over a pan of simmering water to dissolve. Stir into the remaining custard.
\n8. Whisk the egg whites until stiff peaks form, whisk in the rest of the sugar, then quickly fold into the custard before it sets. Spoon the mixture over the chocolate custard to cover completely. Chill until set.
\n9. Whisk the whipping cream and sugar together until stiff.
\n10. Spread whipped cream over the top and decorate with chocolate curls.<\/p>\n![\"\"](\"http:\/\/cycliclapse.com\/speak\/missbakerholic\/files\/2014\/03\/Mississippi-Mud-Pie_Cross-Section.jpg\")