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Pluton-Magazine introducing Chef Jérôme Bertin.
This month the Paris – Pointe-à-Pitre.
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Chef Jérôme Bertin has published the cookery book Goût D’Antilles at Editions Mango Paris . He has just joined our team in Paris and will be introducing a few recipes to our readers . For January the recipe is : The Paris- Pointe-à-Pitre
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For the choux pastry :
You will need a Stand mixer. Cookie cutter . Pastry bag
3 to 4 eggs
1 pinch of salt
1 pinch of sugar
80g of butter
62g of milk
62g of water
For the cracker:
200g of cane sugar
200g of flour
160g of butter
1 pinch of fleurs de sel
For the peanut milk chocolate cream:
500ml of whole milk
4 egg yolks
125g of sugar
60g of flour
70g of milk chocolate
70g of peanut butter
4 gelatin sheets
200g of whipping cream
For the candied pineapple:
1 pineapple
2 limes
1 or 2 oranges
1 pinch of cinnamon
200g of cane sugar
For the candied mango:
500g of mango purée
50g of honey
5g of pectin
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Preparation
In a saucepan, boil the water, milk, pinch of salt and sugar, then remove from heat and add the butter, then the flour and stir with a spatula. Put the saucepan back on the heat to thicken while vigorously stirring the preparation. Put the mix in the bowl of the stand mixer.Set to medium speed to cool the mix, then add the eggs one at a time while thoroughly mixing each time.
Knead by hand the butter with the brown sugar, flour, and salt. Spread the dough thinly between 2 gelatin sheets.Use cookie cutters to cut disks of different sizes on the dough. Reserve in the freezer.
Cooking : preheat the oven at 240°. With a pastry bag, shape, and place balls of choux pastry of different sizes staggered on a baking sheet.Set the cracker disks on the balls, pressing gently. When the oven reaches temperature, turn it off and put the choux in for 20 minutes. Turn the oven back on to 180° and cook for 20 more minutes.
Dip the gelatin sheets in cold water. In a mixing bowl, vigorously beat the egg yolks and sugar till the mix gets lighter, add the flour while continuing to beat until well combined.Add the boiled milk on the mix and pour into the saucepan, mix until you get a smooth texture.Remove from heat, stir in the chocolate, the peanut butter, and the gelatin sheets. Spread the preparation on a sheet and wrap in contact film.Reserve in the blast chiller.Whisk 200g of cold whipping cream. Stir the cream with the whisk and add a ladle of cream, whisk while continuing to beat. Gently mix the rest of the cream with a spatula. Keep chilled.
Peel and dice the pineapple. In a thick bottom saucepan, add the diced pineapple, sugar, spices and pressed citrus fruits. Let these reduce gently on low heat. Reserve on a sheet and wrap in contact film.
Mix the mango purée, honey, and pectin away from the heat. Mix and bring to a boil. Mix, let it cool off and place in the blast chiller, wrap in contact film.
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Pluton-Magazine / Jerome Bertin/ TranslationPlus Seattle.
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