Alberto's Kitchen

Difficulty••• Calories per portion 340 * (picture comment at the bottom) Ingredients (Serves 12) For the Short Crust Sucrée 120 g Butter (soft chunks)) 80 g Icing sugar 10 g Bitter cocoa powder 30 g Almond powder 1 Egg 200 g Flour type 00 For the Chocolate Ganache 200 g Dark Chocolate 55% 200 g + 150 g [...]

Difficulty •• Calories per portion 110 Ingredients 4 Potatoes (medium size) 400 g (14 oz.) Steamed Cod Fish fillets 2 Eggs 2 Vanilla Beans 4 Tbsp. Flour Salt and pepper Breadcrumbs Frying Oil Description Yes I called them PVC as the chemical material and no, they are not orange or waterproof: these bytes are just [...]

Difficulty •• Calories per portion  100 Ingredients (serves 12) 6 zucchini (medium size) 300 g (7 oz.) Flour 3 Tbsp. Parmesan cheese Cold Beer (as needed) Salt Frying Oil (Olive or Sunflower) Description This preparation looks a lot like regular fried zucchini but don’t let you get fooled by its appearance:  it is, in fact, [...]

Difficulty • Calories (each canapé) 80 Ingredients (for 12 tarts) 1 Loaf of Bread (Baguette) 150 g (5.3 oz.) Fresh Creamy Goat Cheese 3 Figs 1 dl (3.4 oz.) Balsamic Vinegar Salt and Pepper Description Sometimes quick and easy preparations are more appreciated than others which require a lot of patience and skill. This great [...]

Difficulty •• Calories (four balls) 160 Ingredients (for about 30 balls) 400 g (14 oz.) Pumpkin 2 Potatoes (medium size) 100 g (3.5 oz.) Scamorza (Smoked Mozzarella) 3 Eggs (1+2 for bread-crumbing) 2 Tbsp. Ground Chives 2 Tbsp. Parmesan Cheese Salt and Pepper Flour and Breadcrumbs Frying Oil (we use Extra-Virgin Olive Oil) Description Tasty, [...]

Difficulty ••• Calories per portion 330 Ingredients (Serves 10 to 12) 5 Yolks 180 g Sugar 60 g Water 250 g Mascarpone 300 g Whipping Cream Savoiardi (Lady fingers)* Instant Coffee 2 tbsp. Liquor (Rum , Marsala or Cognac) 100 g Dark Chocolate 70% (to be grinded) * Weight depends on the brand Description Tiramisù, among the whole classic [...]

There are various ways to cook vegetables: steaming, browning, boiling, sizzling and baking are just a few of them to say the least. I’m not a fan of boiled vegetables, but in case you need to have them simmered, just remember to put them into boiling water (cold water is for making the broth). I [...]

Difficulty •••• Calories per beignet 80/100 depending on size Ingredients (for about 30 beignets) For the Pâte à choux 125 g (4.5 oz.) Milk 125 g (4.5 oz.) Water 100 g (3.5 oz.) Butter in chunks 4 Eggs (+ 1 yolk for brushing the surface) 1 tsp. Sugar ½ tsp. Salt For the filling 200 [...]

Difficulty ••• Calories per portion 400 Ingredients (Serves 6) For the Ganache 100 g Whipping Cream 70 g Dark Chocolate 55% 25 g Butter 1 tsp. Instant Coffee For the cupcake 110 g Dark Chocolate 55% 50 g Butter 90 g Sugar (70+20) 2 Yolks 2 Egg Whites 40 g Almond Flour 40 g Potato [...]

Difficulty•• Calories per portion 320 Ingredients (Serves 12) For the Short Crust Sucrée (Robuchon) 250 g Flour type 00 210 g Butter (soft chunks)) 195 g Sugar 4 Yolks (medium size) ½ Vanilla Bean For the Chocolate filling 200 g Dark Chocolate 55% 150 g Whipping cream 50 g Milk 1 Egg (medium size) Description [...]

Difficulty ••• Calories per portion 320 Ingredients (Serves 6) 450 g Whipping cream 50 g Milk 60 g Sugar 4 Yolks (medium size) 1 Vanilla Bean 3 tbsp. Brown Sugar Description Who hasn’t enjoyed breaking that little hard burned sugar layer to unveil a fantastic vanilla cream underneath at least once in their life? It is [...]

Difficulty •• Calories per portion 310 Ingredients (Serves 6) 250 g Wild Strawberries 150 g Whipping cream For the Pastry Cream 500 g Milk 4 yolks (medium size) 120 g Sugar 40 g Flour type 00 1/2 Vanilla Bean For the wine reduction 350 g Red Wine (not an aged or strong red wine) 100 [...]

Pâte à choux (Choux Pastry) Ingredients 240 g Water 120 g Butter in  chunks 150 g Flour 4 eggs Pinch of Salt Description Pâte à choux is a light pastry dough used to make éclairs and beignets. The preparation is very easy, but the cooking requires some skills especially if we have to fry it. [...]

Not everybody knows that instead of just one kind of short crust there are at least 4 different types that French classify as: pâte Sucrée, Sablée, Brisée and Breton. Each one has its own preparing method though it tends to become similar when an electric mixer is used.   This is the right blade (called the Leaf) [...]

Ingredients 25 g Sifted Flour 150 g Almond Flour 150 g Icing Sugar 250 g Egg Whites 100 g Sugar Description A dacquoise is a biscuit made out of a sort of meringue with almond, hazelnut, toasted pine nuts or a combination of nutty flours. It is very delicate, soft and it may be prepared [...]

Ingredients 10 Eggs (medium size) 180 g Sugar 330 g Almond Flour 100 g Flour (sifted) 100 g Butter 330 Egg Whites 250 g Sugar Description If the name biscuit à rouler doesn’t ring the bell, think of a roll cake filled with chocolate or colorful jelly, then you’ll know what we are talking about. [...]

Ingredients 500 g Almond Paste 600 g Eggs (about 10 medium size eggs) 80 g Flour T45 (cake flour) 15 g Yeast (powder) 300 g 70% Dark Chocolate in small chunks 150 g Butter in chunks Description The T45 Flour is perfect for making fine cakes and sweets: sponges, choux pastries, cakes, crepes, as well [...]

Ingredients 225 g 70% Dark Chocolate in small chunks 150 g Butter (soft as paste) 275 g Yolks (about 13 yolks) 60 g Icing Sugar 70 g Flour (sifted) 4 g Yeast (in powder) 70 g Almond Flour 275 g Egg Whites (about 7 egg whites) 100 g Sugar Description Everybody knows that the Sacher [...]

Ingredients 170 g Whipping Cream 3 yolks 5 Egg Whites (possibly 2 or 3 days old) 70 g Sugar 300 g 70% Dark Chocolate in small chunks 6 g Gelatin (in case Milk Chocolate is used) Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes [...]

Ingredients 300 g Crème Anglaise 5 g Gelatin (only if Milk Chocolate is used) 330 g 70% Dark Chocolate in small chunks 450 g Whipped Whipping Cream Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes to the recipes based on chocolate. 650 g 70% [...]

Ingredients 100 g Whipping Cream 325 g 70% Dark Chocolate in small chunks 500 g Whipped Whipping Cream Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes to the recipes based on chocolate. 650 g 70% Dark Chocolate = 690 g 60% Dark Chocolate = [...]

Ingredients 350 g Crème Anglaise 150 g 70% Dark Chocolate in small chunks 450 g Whipped Cream 6 to 7 g of gelatin Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes to the recipes based on chocolate. 650 g 70% Dark Chocolate = 690 [...]

   Ingredients 350 g Whipping Cream 350 g 70% Dark Chocolate in small chunks 260 g Whipped Whipping Cream Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes to the recipes based on chocolate. 650 g 70% Dark Chocolate = 690 g 60% Dark Chocolate = [...]

Ingredients 500 g Crème Anglaise 200 g 70% Dark Chocolate in small chunks Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes to the recipes based on chocolate. 650 g 70% Dark Chocolate = 690 g 60% Dark Chocolate = 750 g 50% Dark Chocolate [...]

Ingredients 260 g Whipping Cream 25 g Liquid Glucose 25 g Inverted Sugar 180 g 70% Dark Chocolate in small chunks 450 g Cold Whipping Cream Chocolate conversion There’s a strict relation between chocolate percentage and weight. Please, refer to this table for applying changes to the recipes based on chocolate. 650 g 70% Dark Chocolate = [...]