April 2015 Class Schedule*

21 Mar

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Hi there!

I would like to post April 2015 class schedule today. April is the beginning of new school year and fiscal year in Japan. It’s the midst of good Spring weather, and people enjoy going out for many activities. As for baking, we like to use ingredients such as green tea, pistachio, lemon and strawberry during this season! So will be the same for us^^!

*Due to GST starting from April onward and many of our ingredients price being raised, we have been obliged to raise our Basic Class fee by Rm10. The Premier Class price remains the same.

1. Green Tea Swirl Cheesecake & Lemon Cake – Basic Class -

green cheesecake

N.Y. style green tea swirl cheesecake!

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Fresh lemon butter cake with white chocolate coating

DATE:       April 18th (Sat.) 11:00am-2:30pm -FULL

                  April 23rd (Thurs.) 11:00am-2:30pm

FEE:          RM200 (RM159  for members)

2. Passion Chocolat Mousse Layer Cake & Chocolat Florintin – Premier Class -

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4-5 layers of chocolat genoise, chocolat mousse,

passion mousse and chocolat coating

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Almond florintin with crispy chocolate cookie crust

DATE:       April 19th (Sun.) 11:00am-3:00pm – FULL 

                  April 25th (Sat.) 11:00am-3:00pm

FEE:          RM210 (RM169  for members)

3. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class -

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Japanese Strawberry Shortcake

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        April 8th (Wed.) 11:00am-2:30pm 

    FEE:       RM200 (RM159 for members)

4. Amandine (Almond Pie) & Banana Crumble Pie – Premier Class – *Repeat*

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Almond pie with creme d’amande, cherry and hazelnuts praline

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Banana pie with cream and crumbles, topped with vanilla ice cream

DATE:        April 26th (Sun.) 11:00am-3:00pm 

    FEE:       RM210 (RM169 for members)

5. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs – Basic Class – 

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Japanese cream puff filled with milky cream and topped with crispy cookie

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Green tea cream eclair with strawberry

DATE:        April 29th (Wed.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)

6. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

(DATE: April 4th & April 11th & May 9th, all Saturdays)

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This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped (pour over) style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

IMG_0055

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

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Course Details

<COFFEE>

- Introduction To Hand-Dripping Coffee

- History of Coffee: Arabica and Robusta

- Countries and Roast grade

- Step by Step of Making Hand -Dripping Coffee: Make your own Coffee by HARIO method

- Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.) - Iced Coffee Making (Cooling method) 

- Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot  

IMG_2204

DSC_3208 macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron  

DATE:        DAY 1 – April 4th (Sat.) 11:00am-5:00pm

                     DAY 2 – April 11th (Sat.) 11:00am-5:00pm

                     DAY 3 – May 9th (Sat.) 11:00am-5:00pm

Specialty Coffee Class – May 10th (Sun.) 11:00am-5:00pm

*We have 1 hour lunch break b/w 1:30pm-2:30pm.

FEE:           RM1,290.- (Discount RM990.00 – Subject to students who:

1) have joined my macaron class before Or

2) Are planning to join Specialty Coffee & Framboise Macaron Class scheduled on May 10th.

*6 students maximum.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

Japanese Strawberry Short Cake*

11 Mar

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Strawberry season is here~!

I just finished Strawberry Short Cake class today. Thank you for students who joined the class ^^*. I hope you enjoyed this very Japanese cake! We grow up having this cake in every special occasions such as birthdays, X’mas and even for the weddings. It’s a common yet special cake for us.

 

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The other day, I made this cake for our friend who came to our house on his very birthday. It was a surprise birthday cake for him! My kids rushed to the kitchen as soon as they saw me putting strawberries on top…

 

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To join happy birthday song and to blow the candles…

 

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Happy Birthday to you~♪

Look at how strawberry short cake can make people happy…

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My birthday is coming soon, so I am planning to bake this cake again soon!!!

 

 

 

Japanese Cookie Cream Puff & Strawberry Green Tea Eclair*

7 Mar

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March Basic class is Japanese Cookie Cream Puffs & Green Tea Strawberry Eclairs.

Choux pastries have always been popular items in the class! I have done many variations of Cream puffs and Eclairs, as well as Paris brest in the past. This time I will be introducing a Green Tea flavored Eclair for the first time ^^*.

The eclair crust has some maccha powder, and inside is green tea flavored creme patissiere (custard cream) and creme chantilly (whipped cream). I will be demonstration exactly like the photo and will pipe two types of creams in different layers, but for transport safety you can combine the cream and pipe out in light green color tone. Both are nice and tasty.

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As for the Japanese Cookie Choux, we will be making a standard cream puff with crunchy and melty cookie on top. Inside will be vanilla flavored custard cream. Compared to the cream puffs I see in Malaysia, my cream puffs tastes more milky and creamy as it is a Japanese type!

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Here is our class schedule;

DATE:       March 14th (Sat.) 11:00am-2:30pm – FULL 

                    March 19th (Thurs.) 11:00am-2:30pm – FULL

                    March 28th (Sat.) 11:00am-2:30pm

    FEE:       RM195 (RM149  for members)

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you soon!

Hinamatsuri Celebration*

6 Mar

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March 3rd is a Children Day for girls in Japan (Boys’ on May 5th)!

This was the 5th time we celebrated the day for Hanae. As an annual event, we took out traditional Japanese Hinamatsuri doll from the box a few weeks ago and decorated in the living room. Luckily our son didn’t pay much attention to this and kept it safe. As for Hanae, she was more curious to this event than last year, perhaps after learning the meaning and details in her Japanese kindergarten!

The day itself happened to be a school holiday for Hanae, so I decided to take them to 1U Jusco to get some cultural experience and ingredients for our dinner. I expected there to have some sort of Hinamatsuri food or snacks, but they didn’t have any to my disappointment…

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But we managed to get vegetables and ingredients and started preparing for our dinner from early afternoon.

Hanae (and Dylan?) helped me prepare!

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We made Chirashi-sushi dish ^^*. 

Chirashi-sushi normally contains carrot, mushroom (boiled and sweetened with soy sauce and sugar), lotus (boiled and soaked into vinegar and sugar), kinshi tamago (a very thin sliced egg), prawn, green bean and others in sushi vinegar rice. It’s a colorful celebration dish.

We also made karaage, soup and milk pudding for dessert. All together with Hanae.

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“I can’t wait to eat my dinner~♪”

  

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Seeing Hanae help me so much and enjoying the whole process, I felt she has grown so much in the last one year ^^*.

Happy Children Day, Hana!

Hanae 3yrs

*Hinamatsuri 2014 – Hanae 3yrs old*

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March Class Schedule* – updated!

25 Feb

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Hi there!

There were some change in March Class Schedule, so I would like to post an updated version. Here are the changes I made;

1. Amandine Pie & Banana Crumble Pie: March 15th (Sun.) 1:00pm-5:00pm *Time changed to afternoon.

2. Caramel Banana Chiffon Cake: March 29th (Sun.) 1:00pm-4:30pm *Changed to weekend class.

3. Japanese Cookie Choux & Green Tea Eclair: March 28th (Sat.) 11:00am-2:30pm *Added another weekend class.

4. Coffee & Macaron Master Course: Postpone to April due to request.

Please refer to Class Calendar for your easy reference. Thanks!

1. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs – Basic Class – 

c0182810_19582254

Japanese cream puff filled with milky cream and topped with crispy cookie

Eclair au maccha

Green tea cream eclair with strawberry

DATE:        March 14th (Sat.) 11:00am-2:30pm – FULL 

                   March 19th (Thurs.) 11:00am-2:30pm – FULL

                   March 28th (Sat.) 11:00am-2:30pm

    FEE:       RM195 (RM149  for members)

*This class is different from any of the choux pastry classes I conducted before.

2. Amandine (Almond Pie) & Banana Crumble Pie – Premier Class – 

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Almond pie with creme d’amande, cherry and hazelnuts praline

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Banana pie with cream and crumbles, topped with vanilla ice cream

DATE:       March 7th (Sat.) 11:00am-3:00pm 

                  March 15th (Sun.) 1:00pm-5:00pm – FULL 

    FEE:       RM210 (RM169  for members)

*Will repeat in April.

3. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class -

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Japanese Strawberry Shortcake (decoration will not be X’mas style)

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        March 11th (Wed.) 11:00am-2:30pm -FULL

    FEE:       RM195 (RM149  for members)

4. Caramel Banana Chiffon Cake & Cream Cheese mini muffin *Repeat* – Basic Class -

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Caramel Banana Chiffon cake topped with Caramelized nuts

cream cheese mini muffin

Cream cheese & chocolate marble muffin

DATE:                    March 29th (Sun.) 1:00pm-4:30pm

FEE:                       RM195.00 (RM149.00 for members)

4. Japanese Sausage Roll / Ham and Cheese Roll *Request* – Basic Class – 

sausage roll

Japanese Soft Bun with Sausage

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Another bun with ham & cheese

DATE:        March 8th (Sun.) 11:00am-2:30pm – Full

    FEE:       RM195 (RM149  for members)

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

Amandine Pie * Banana Crumble Pie

16 Feb

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Our new menu for the March Premier class is Amandine, a traditional French pastry with lots of almond nuts!

We will make pate a foncer (pie crust) and fill it with creme d’amande (almond cream), hazelnuts praline, pitted cherries and bake together with almond nuts and sliced almond on top!

The traditional Amandine is a petit gateau size, a small size for one person portion. In this class we will bake it in 20cm tart size ^^.

  

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Will be served with Vanilla ice cream!

Using the same pie crust, we will also bake Banana Crumble Pie! This is simple and delicious recipe, and the good thing is that you can bake with any left over pie & tart crust with any kind of fruits! We will make cream and crumbles using cassonade sugar, and bake them together with banana.

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I will serve you a warm pie with vanilla ice cream during our tasting session. Enjoy~!

Here is our class schedule;

DATE:       March 7th (Sat.) 11:00am-3:00pm 

                  March 15th (Sun.) 1:00pm-5:00pm

    FEE:       RM210 (RM169  for members)

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

March 2015 Class Schedule*

15 Feb

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Hi there! I would like to post March Class Schedule today!

In Japan, March is the last month of the school year. School children go on break before they come back in April. Cold Winter is finishing and warm Spring is coming. It’s a season with many change and refreshing period. As for food, strawberry and green tea pastries, representing flower and cherry blossom, will be seen everywhere^^.

So for our March menu, I would like to conduct some classes with strawberry and green tea. We have Japanese Cream Puff class as well as Pie class for our new menu. Our Coffee & Macaron Master Course is also back again, so if you are curious in mastering the art of coffee and macarons, please join us!

Here is our March Class Schedule.

1. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs – Basic Class – 

c0182810_19582254

Japanese cream puff filled with milky cream and topped with crispy cookie

Eclair au maccha

Green tea cream eclair with strawberry

DATE:        March 14th (Sat.) 11:00am-2:30pm – FULL 

                     March 19th (Thurs.) 11:00am-2:30pm 

    FEE:       RM195 (RM149  for members)

*This class is different from any of the choux pastry classes I conducted before.

2. Amandine (Almond Pie) & Banana Crumble Pie – Premier Class – 

DSC_0074

Almond pie with creme d’amande, cherry and hazelnuts praline

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Banana pie with cream and crumbles, topped with vanilla ice cream

DATE:       March 7th (Sat.) 11:00am-3:00pm 

                  March 15th (Sun.) 1pm-5pm – FULL 

    FEE:       RM210 (RM169  for members)

3. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class -

DSC_0802

Japanese Strawberry Shortcake (decoration will not be X’mas style)

IMG_1224

Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        March 11th (Wed.) 11:00am-2:30pm -FULL

    FEE:       RM195 (RM149  for members)

4. Caramel Banana Chiffon Cake & Cream Cheese mini muffin *Repeat* – Basic Class -

DSC_0980

Caramel Banana Chiffon cake topped with Caramelized nuts

cream cheese mini muffin

Cream cheese & chocolate marble muffin

DATE:                   March 26th (Thurs.) 11:00am-2:30pm —> Postpone to weekend class. TBD.

FEE:                       RM195.00 (RM149.00 for members)

4. Japanese Sausage Roll / Ham and Cheese Roll *Request* – Basic Class – 

sausage roll

Japanese Soft Bun with Sausage

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Another bun with ham & cheese

DATE:        March 8th (Sun.) 11:00am-2:30pm

    FEE:       RM195 (RM149  for members)

5. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

DSC_0880

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped (pour over) style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

IMG_0055

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!

DSC_1271

Course Details

<COFFEE>

- Introduction To Hand-Dripping Coffee

- History of Coffee: Arabica and Robusta

- Countries and Roast grade

- Step by Step of Making Hand -Dripping Coffee: Make your own Coffee by HARIO method

- Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.) - Iced Coffee Making (Cooling method) 

- Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot  

IMG_2204

DSC_3208 macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron  

DATE:        DAY 1 – March 21st (Sat.) 11:00am-5:00pm

                     DAY 2 – March 28th (Sat.) 11:00am-5:00pm

                     DAY 3 – TBA in early April

*We have 1 hour lunch break b/w 1:30pm-2:30pm.

FEE:           RM1,290.- (Discount RM990.00 – Subject to students who:

1) have joined my macaron class before Or

2) Are planning to join Specialty Coffee & Framboise Macaron Class scheduled in April.

*6 students maximum.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

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