Coconut Buttercream - milk

Method

• Set out the ingredients and equipment:
• Separate the yolks into a large bowl.
• Add the 2 ounces sugar and the potato starch and whisk to combine.
• Add the 2 ounces butter, but do not stir in.
• Place a damp kitchen towel under the bowl to prevent it from sliding.
• Measure the milk mixture ingredients into a 2-quart, heavy-bottomed saucepan and bring to a boil over medium-high heat.
• Turn off the heat and let the mixture steep for 10 minutes.
• Measure the flavorings into three separate bowls and set aside.
• Return the milk mixture to a simmer.
• Once it reaches a simmer, slowly pour it into the yolk mixture, whisking slowly in small circles at first and ending with broader strokes until fully combined.
• Pour the mixture back into the saucepan.
• Return the saucepan to the stove and heat over medium heat, whisking constantly but not rapidly, for about 4 minutes (3 minutes at high altitude).
• The key is to keep the pastry cream moving so it wont scorch on the bottom of the saucepan.
• When you begin to see lava bubbleslarge, slowly forming bubbles that burp steamreduce the heat to the lowest setting and whisk briskly for 1 minute to pasteurize the pastry cream.
• Pour the pastry cream into the bowl of a standing mixer fitted with the wire whip attachment.
• Add the muscovado, coconut rum, and vanilla extract.
• Whip the pastry cream on high speed until its cooled to room temperature, about 4 to 5 minutes.
• Reduce the mixer speed to medium-low and add the pound of butter, 1 tablespoon at a time.
• Whip on medium speed until smooth, about 2 to 3 minutes.