Toasted Coconut Pastry Cream

Instructions

1. Set a clean bowl over an ice bath and prepare a fine-mesh sieve. In a heat-safe bowl whisk all 4 yolks, 95 g granulated sugar, 45 g cornstarch and salt until smooth.
2. Heat 500 ml whole milk in a saucepan until steaming but not boiling. If using saffron or whole-fruit zest, infuse it briefly in the milk and proceed.
3. While whisking yolks continually, gradually add one-third of the hot milk; pour tempered yolks back into the saucepan with the remaining milk.
4. Whisk over medium heat until the custard boils in slow bubbles and reaches 190–200°F (88–93°C); continue to whisk vigorously for 60 seconds to cook out starch flavor.
5. Remove from heat and whisk in 30 g butter plus all measured flavor ingredients (melt chopped chocolate into hot custard; sift in powders to avoid clumps).
6. Pass through a sieve into the ice-bath bowl where practical; avoid straining recipes with intentionally retained coconut/nut pieces. Stir to cool rapidly.
7. Press food-safe film directly against the surface and chill to 40°F (4°C) or below for at least 4 hours. Whisk briefly before filling cooled pastries.