[Cook] The Paris – Pointe-à-Pitre by Chef Jérôme Bertin


Pluton-Magazine introducing Chef Jérôme Bertin.

This month the Paris – Pointe-à-Pitre.


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


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



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. 


Pluton-Magazine / Jerome Bertin/ TranslationPlus Seattle.


Crédit photo Aline Princet

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