Rum savarin with coconut cream and pineapple

For dough, combine yeast, sugar and milk in a small bowl; stand until frothy (10 minutes). Mix flour and 3 gm salt flakes in an electric mixer fitted with a dough hook attachment; add eggs and yeast mixture and knead until a smooth dough forms (10 minutes). With the motor running, add butter, a little at a time, kneading until incorporated between additions. Continue to knead until an elastic and glossy dough forms (5 minutes). Transfer dough to large lightly greased bowl, cover with a damp tea towel and refrigerate overnight to prove (8 hours).

For crème pâtissière, bring milk, sugar, star anise, vanilla and ¼ tsp salt flakes to a gentle simmer in a saucepan over low heat. Remove from heat and stand to infuse (3 minutes). Meanwhile, whisk yolks and cornflour in a bowl to a smooth paste. Strain infused milk into a large jug, then pour over yolk mixture, a little at a time, whisking continuously until smooth, then return to pan. Stir over low heat until very thick and bubbling (3-4 minutes). Remove from heat. Transfer to a bowl, cover directly with plastic wrap and set aside at room temperature until cooled (1 hour). Whisk to loosen, then transfer to a piping bag fitted with 1cm-round piping nozzle and refrigerate until required.

Remove dough from the refrigerator and turn out onto a lightly floured surface. Gently pat into a 12cm disc, then use your finger to create a hole in the centre. Carefully stretch and shape the dough into a ring with an 11cm-wide hole. Transfer to a buttered 26cm savarin tin or ring tin, cover with a damp tea towel, and leave in a warm place to prove (1½ hours; or until doubled in size).

For rum soak, combine pineapple juice, sugar, lime leaves, zest and 125ml water in a large wide saucepan and bring to the boil over high heat. Simmer for 2 minutes. Remove from the heat; stir in rum and pour into a large roasting pan large enough to soak savarin.

Preheat oven to 170°C fan-forced. Bake savarin until golden brown and a skewer inserted in the centre comes out clean (10-15 minutes). Stand for 5 minutes, then turn out onto a wire rack to cool slightly (10 minutes).

Soak savarin in rum soak, turning occasionally, until absorbed (20 minutes; see note). Transfer to a wire rack, with savarin base facing up. Pierce a hole in base of savarin with piping tube and slowly draw nozzle upwards in a spiral motion to create a cavity, then fill with crème pâtissière. Repeat piercing and filling savarin, leaving 2cm gap between each. Invert onto a serving platter and set aside at room temperature until ready to serve.

For burnt Swiss meringue, whisk egg whites, sugar and a pinch of salt in a heatproof bowl over a large saucepan of gently simmering water until sugar dissolves and a thermometer inserted into the mixture reads 70°C. Transfer meringue to an electric mixer and whisk on high until cool and very thick (10-12 minutes). Whisk in citric acid and makrut lime until combined.

Spoon meringue on top of savarin, using the back of a spoon to create peaks and swirls. Using a blow torch, scorch meringue until slightly burnished. Garnish with extra makrut lime leaves to serve.