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1
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg yolks at medium speed for about a minute to add volume to them.
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2
Meanwhile, in a small saucepan, stir together the sugar, corn syrup, and water.
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3
Remove any sugar crystals from the inner sides of the pan with a wet paper towel.
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4
Place the saucepan over medium heat and dont stir anymore.
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5
Allow the mixture to boil for 2 to 3 minutes, until it reaches the soft-ball stage, or 235F on a digital (or candy) thermometer.
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6
Stop the mixer, take off the wire whip and do the next step by hand.
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7
Carefully add a small splash of the hot sugar mixture into the egg yolks and briskly stir with the wire whisk.
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8
Once it is fully mixed, pour in a little more hot sugar and repeat .
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9
.
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10
.
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11
slowly .
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12
.
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13
.
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14
until all of the sugar mixture is incorporated into the yolks.
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15
Place the whip and the bowl back on the mixer and whip at medium speed for about 5 minutes, or until it becomes light and fluffy.
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16
Add pieces of butter, one at a time, while continuing to whip the buttercream.
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17
Stop the mixer and add the chocolate, vanilla, rum, cream, and salt.
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18
Allow the mixture to whip for another minute and taste your creation.
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19
Adjust the flavors, then chill and rewhip a little before using.
