Tag Archives: Baking Class

Cream puff and Eclair class available on Groupon!

23 Oct

Hi there! Thanks for visiting Caramel Factory blog! We are a baking school located in Shah Alam (please find our location details here). Today we have an exciting news for you, especially for the new customers!

We will be conducting classes under Groupon Malaysia next month! The deal has just launched on their website today. As you can find the details there, during 4 hour hands-on classes, you get to learn three items; Japanese cream puff, Belgium Chocolate Eclair and French vanilla cookie called Vanilla Viennois for RM99.00 (RM94.50 for 2 persons)!

*Sample picture of my class.

I’ll explain you the details of each item later, but to begin with… All our classes are hands-on workshop style and you get to learn everything from the scratch. We prepare all the tools and ingredients (we use fresh and high quality ingredients), and the recipes are provided as well. So all you need to bring is yourself and apron and pen!

At the end of the class we have tasting sessions with the cakes and a cup of tea I’ve prepared. For all the cakes you’ve made in the class, you can bring back home for your family and friends^^.

Here are the details of the items we will be making.

 ————————————————

1. Japanese Cream Puffs

Learn how to make Japanese style cream puff. We will bake them in mini size with delicious custard cream inside. On top of the choux there will be crunchy biscuit, which makes this cream puff special.

2. Belgium Chocolate Eclair

Eclair, a French style choux, is the origin of Japanese cream puff. Using similar method as cream puff, we will further master our cream puff making. We bake long eclairs, fill them with Belgium chocolate custard cream, and finally coat them with chocolate.

3. Vanilla Viennois

Vanilla Viennois is a French style butter cookie. Using high quality French Vanilla paste, this cookie has nice vanilla flavor and texture that melts in your mouth. It’s easy to bake so you get to bake in many coming occasions!

To register for this class, please go to Groupon Malaysia website and purchase class from there.

I’m looking forward to hearing from you soon!!!

Thanks,

Tomoko

h/p no.: 012-352-3106

email address: caramelmoko@gmail.com

Class Schedules for April and May!

13 Mar

Hi there! I’d like to announce class schedules for April and May!

Our theme for April and May will be cold desserts! We will be making various kinds of cold sweets such as mousse, dacquoise and rare cheesecake. We also have a Afternoon Tea Special Lesson, which we enjoy 5-6 kinds of gorgeous petit gateaux (small desserts) over a nice hot cup of teas! On top of that I’m delighted to inform you that we will be having a Bread Course starting from next month. For details of all the course and schedule, please refer to below lists. Thank you!

4月と5月のお教室スケジュールを更新致しました!

4~5月のテーマは冷んやりスイーツ☆ ムース系やダッコワーズ、そしてチーズケーキもレアチーズケーキが登場致します。 また、スペシャルレッスンでは、数種類のスイーツを美味しいお紅茶と共にお学びいただけるお得なアフタヌーンティーレッスンを予定しております。 さらに、たくさんの生徒さんのご要望にお応え致しまして、来月よりパンコースのレッスンも開始致します。

日程・コース内容の詳細は下記をご覧下さいませ☆

<APRIL NEW MENU>

1. Basic Class 

    MENU:  Dacquoise au Caramel Sale & Mango Mousse

Theme: Biscuit (sponge cake), Caramel Buttercream, Piping Heart shape, Mousse


DATE:  April 1st  (Sun.) 2:30pm-6:00pm

                  April 11th (Wed.) 10:30am-2:00pm

                  April 14th (Sat.) 10:00am-1:30pm

FEE:       RM180 (RM135  for members)

2. Premier Class 

     MENU: Caramel Chocolat Mousse & Hazelnuts Finache

*macaron is not included in menu

Theme: Mousse, Glacage Chocolat (chocolate coating), Caramel, Finache

DATE:  April 14th (Sat.) 2:30pm-6:30pm

                  April 15th (Sun.) 10:30am-2:30pm

                  April 20th (Fri.) 10:30am-2:30pm

FEE:       RM195 (RM146  for members)

3. Afternoon Tea Special Class

This special lesson provides you 4-5 kinds of petit gateaux suitable for the gorgeous afternoon tea time! The lesson includes baking session, table coordination, and food tasting session over 2 kinds of English tea; Darjeeling and Assam tea. This class is also fun to join together with your friends^^!

アフタヌーンティーレッスンでは、4~5種類のプチガトーを美味しいお紅茶と一緒にお学びいただきます! レッスン内容は、お菓子作りからテーブルコーディネート、そして作りたてお菓子を2種類のお紅茶とともにお召し上がりいただける、大変魅力的な内容となっております。 お友達と一緒にぜひともご参加下さい!

     MENU: 2 kinds of Scones, Chocolat gateau or mini-tartlettes, sable cookie, panna cotta and sandwich (details TBA)

     *2 kinds of tea and Caramel Factory’s Special macarons are provided during food-tasting session!


DATE: April 28th (Sat.) 10:30am-3:30pm

                May 13th (Sun.) 10:30am-3:30pm

                May 23rd (Wed.) 10:30am-3:30pm

FEE: RM250 (RM165 for members)


<MAY NEW MENU>

1. Basic Class 

    MENU: Maccha Rollcake & Blanc Manger (Mousse)



Theme: Maccha Green Tea Rollcake & Blanc Manger (Mousse)

DATE:  May 12th (Sat.) 2:30pm-6:00pm

                  May 18th (Fri.) 3:00pm-6:30pm

                  May 27th (Sun.) 10:30am-2:00pm

FEE:       RM180 (RM135  for members)


2. Premier Class

    MENU: Rare Cheese Cake (Non-baked type) & Fondant Chocolat

Theme: Cheesecake (non-baked type), fondant chocolat

DATE: May 20th (Sun.) 2:30pm-6:30pm

                 May 26th (Sat.) 10:30am-2:30pm

                 May 30th (Wed.) 10:30am-2:30pm

                

FEE: RM195 (RM146 for members)



<BREAD COURSE>

Starting from April, we will be having Bread Course2 PARTS / 3 sessions each Each session is about 3-4 hour and you will learn two kinds of breads. You are required to take course (sessions) in sequence due to difficulty and teaching method of making breads. By the end of the course, you will be a Japanese bread making expert^^!?

4月からパンコースも登場致します! コース内容は、全部で2コース(各3レッスン)となっており、それぞれ3~4時間/レッスンで2種類のパンをお学びいただきます。 各コースとも、難易度の点から、レッスンは1・2・3の順でお学びいただく形になります。 ぜひともご家庭の食卓に美味しいパンを登場させませんか?

<PART 1>

FEE: RM345 for all 3 sessions (RM130/session in case of single payment each time)

Session 1: Table Roll & Roll Bread

DATE: April 21st (Sat.) 10:30am-1:30pm

                 May 19th (Sat.) 10:30am-1:30pm

Session 2: Soft Bagels (2 kinds)

DATE: April 21st (Sat.) 2:30pm-5:30pm

                 May 19th (Sat.) 2:30pm-5:30pm

Session 3: Healthy Pumpkin Bread & Anpan Bread

DATE: May 18th (Fri.) 10:30am-2:00pm

<PART2>

Fee: RM390 for 3 sessions (RM150/session in case of single payment each time)

Session 1: Japanese Doughnuts (2 kinds)

DATE: TBA

Session 2: Japanese Snow White Bread & Filling

DATE: TBA

Session 3: Cinnamon Bun & Coffee Sugar Roll

DATE: TBA


<Other Classes>

1. Premier (March Menu)

    Menu: Tiramisu & Swirl Sable

DATE: April 7th (Sat.) 10:30am-2:30pm

FEE: RM195 (RM146 for members)

2. Special Macaron Workshop

     Menu: Belgium Chocolat & Vanilla Rose

DATE: April 8th (Sun.) 10:30am-2:00pm

                 May 27th (Sun.) 3:00pm-6:30pm

FEE: RM195 (RM162 for members)

3. Special Cupcake Workshop

     MENU: Vanilla Swirl & Red Velvet Cupcakes

DATE: April 1st (Sun.) 10:30pm-2:00pm <– CHANGED!

FEE: RM195 (RM162 for members)

<Children Baking Program> Intermediate Course – Age 8yrs to 14yrs

Starting from March, we have created intermediate course for children age 8 – 14 years old. Children will learn the basic skills of baking systematically and will improve its baking skills every month.

March 13th (Thu.) & 14th (Fri.):School Holiday Program

Menu – New York Style Cheesecake & Chocolate Nutty Brownies – RM150/2 day course

April 22nd (Sun.) 10:30am-1:30pm: Healthy Carrot Cake with Cream Cheese Frosting – RM85/class

May 20th (Sun.) 10:30am-1:30pm:Chocolate & Vanilla Marble Pound Cake – RM85/class


To join our baking class, please contact us by email/sms: caramelmoo@gmail.com/012-352-3106 (Tomoko)

I am looking forward to hearing from you!

Special Macaron Workshop – Feb.11th!

8 Feb

This weekend we are also having a Special Macaron Class!

You will learn two kinds of macarons; Belgium Chocolate & Vanilla Rose during the 3 and a half hour course. Both flavors are very well received by the customers that have tasted my macarons, so please look forward to the class, students!

For Belgium Chocolate Macaron, the filling is chocolate ganache and for Vanilla Rose, the filling is vanilla flavored buttercream. Not only the difficult macaron crust, you get to learn the tips of making the fillings.

Feb.11th(Sat.) class is already full but we plan to have another class in March. So if you couldn’t join this time, please look out for the next class!

マカロン2種: ベルギーショコラのマカロン と バニラローズ風味のマカロン (お一人様6個x2種=12個お持ち帰り)

2 種類のマカロンの作り方を丁寧にご指導致します。 ショコラのマカロンは、ベルギー産カレボー社のカカオとチョコレートを使用。 バニラローズのマカロン は、パータボンプベースのバタークリームの作り方で学びます。 マカロンはお菓子の中でも難しい一品ですが、ポイントポイントを抑えることで、マスターす ることができます!

*2月11日(土)のレッスンは満席となりました。 次回、3月にもレッスンを予定しております。

January Class is Finished!

29 Jan

Yesterday was the last class for the month of January!

I had Japanese Souffle Cheesecake class in the morning and Caramel Pound Cake class in the afternoon. This photo is with my students in the afternoon class. I had the first “man” (not a boy) in my class^^!

He made a scone with elephant shape. What a surprise!

This is with my students earlier on.

Everyone’s caramel pound cake looks so good!

Caramel Pound Cake class is over for now (although I intend to have other types of caramel pound cake class in the future since it tastes sooo delicious), but we have repeat class for Japanese Souffle Cheesecake (Basic A) and Gateau Fromague (Advanced) in February.

So for those of you who missed the January class, please check it out! Gateau Fromague class is on this weekend 5th Feb (Sun.)!

1. Request Class – January Advanced

    MENU: N.Y. Style Cheesecake (Gateau Fromague) & Earl Grey Tea Sable

DATE:  February 5th (Sun.) 3:00pm-7:00pm —> It’s this weekend!

     FEE:       RM195  RM137/class

*For Gateau Fromague Cheesecake, we will bake genoise (sponge cake) and lay it at the bottom.

 

2. Request Class – January Basic A

MENU: Japanese Souffle Cheesecake & Diamant Vanille




DATE:  February 26th (Sun.) 2:30pm-6:00pm

     FEE:       RM180  RM125/class

If you are interested in joining our class, please contact us by email or sms: caramelmoko@gmail.com or 012-352-3106 (Tomoko). We look forward to hearing from you!!!

January – Basic B Class Menu

12 Jan

When you are asked to choose A or B, which one would you choose? Perhaps people will instinctively choose A. But here is the Menu B!

The menu for January Basic B Class is; Quatre-quart Caramel & Japanese Pudding.

Quatre-quart, meaning one-quarter in French, is a pound cake. This is a basic yet very important cake that can be applied to other kinds of pound cake, muffins, and cupcakes! We will learn this cake in a sugar-batter method, and will put the melting caramel inside.

Another menu is Japanese pudding. I don’t have a picture right now, but this is a smooth and vanilla rich pudding with bittersweet caramel at the bottom.

As you can see, the theme of this class is Caramel. So for those who like caramel, this class should be an attractive one^^.

 

Here are the class schedules and the fee. We only have one more day left, so please email/sms/call me if you are interested in. Thank you!

 

DATE:    January 15th (Sun.) 2:30pm-6:00pm    FULL

                    January 28th (Sat.) 2:30pm-6:00pm

     FEE:       RM180  RM126/class

email: caramelmoko@gmail.com

h/p: 012-352-3106

January – Basic A Class Menu

8 Jan

Hi there! Thanks for visiting my blog.

I’d like to explain more about the cakes you’ll learn in my January classes^^. (Please refer to my previous post for all the classes in January)

First, for January BASIC A Class, the menu is Japanese Souffle Cheesecake & Diamant Vanille.

Japanese Souffle Cheesecake is a soft and fluffy type of classical cheesecake. Honestly speaking, I didn’t know that this type of cheesecake was originally from Japan until I came to Malaysia. Every time I see “Japanese Cheesecake” at the shops, I was wondering Why Japanese? Since this type of cheesecake is quite common in Japan, I thought that they exist all over the world. But then I found out that Japanese invented this cake because we tend to like less heavier & less sweet type of cakes!

You might have tried Souffle Cheesecake / Japanese Cheesecake in some of the shops in KL, but trust me, Caramel Factory version is the best! hehe… As you bite into the cake, you can feel its soft and delicate texture!

Diamant Vanille, meaning diamond in English, is a traditional French iced box sable/cookies. The name came from its look, coated with sparkling sugar. It’s simple to bake yet so delicious! We will use Madagascar vanilla beans and oh, this cookie uses no egg! So it’s friendly for people with egg allergy. Also, this cookie will remain crunchy even after few days.

It will for sure be a perfect item for the coming Chinese New Year gifts!

Here are  the class schedule;

DATE:       January 15th (Sun.) 10:00am-1:30pm FULL

                       January 20th (Fri.)  2:30pm-6:00pm (few more seats available)

                      January 28th (Sat.) 10:00am-1:30pm FULL


We still have some seats, so please contact me by email or sms if you are interested in joining the class!!!

email: caramelmoko@gmail.com

sms: +6-012-352-3106


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