Croisserie*

1 Dec

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It’s been a while since I updated my blog! Thanks for visiting my blog all the while. And for my dearest students, I regret to inform you that I won’t be starting class yet… it will be in 2016. Thanks for your support and hope to update you on that matter again!

By the way, I recently found a very nice bakery – Croisserie, and have been going there a couple of times.

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They bake breads such as croissant, various types of danish and donuts, as well as some hard breads and even bagels. The shop looks to be French style but they also have some Japanese style breads such as “melon pan” and “anpan (red bean bun)”.

I especially like their Apple danish and Croissant au d’amande. It’s so00 heavenly yummy…^^

Their pastries look great, too!

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I tried their Chocolate tart and Mont Blanc which is their special menu just for the events. It tasted great! I could tell they use good ingredients. Their creme patissiere (custard cream) which is why croissant au d’amande and apple danish taste very nice.

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They have a shop in Plaza Damansara (shop lot) and has second branch in newly opened PJ Atrial Mall. So whoever haven’t visited yet, try them out^^!

 

Cheers,

Tomoko

 

 

Espresso? Or hand-pour coffee?

21 Sep

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Which coffee do I prefer to drink, espresso-based cappuccino/late or hand-pour single origin?

My answer is both.

At home, I make them 50:50. At cafe, I order them 60:40, simply because there are not so many cafes yet to have very good hand-pour coffee. But whenever I go to a coffee specialised place, I tend to order hand-pour single origin coffee.

I like to drink espresso-based cafe late as my first cup of coffee in the morning (perhaps because my body desires a mild start of the day), and hand-pour in the afternoon for a fresh change. Coffee without milk goes well with the sweets like macarons and chocolate cakes.

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Last weekend I went to CAFFA 2015 (Coffee & Art Frindge Festival Asia) held in Publika, and I got a new CHEMEX. It’s so stylish and nice and just looking at it makes your coffee time worthing. The taste is slightly clearer than the Hario style hand-drip. I get most of my beans at BEAM @ Sri Damansara, which I mentioned in my blog about a year ago. I think their beans are still by far the best in KL.

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Whatever the method is; espresso, Hario, Chemex, Syphone, etc., each of them have its characteristics so I enjoy in which method to make every time I brew coffee!

Cheers,

Tomoko

Macarons*

14 Sep

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Hi there!

I’d like to post some macaron photos that I made recently.

Flavours: Dark chocolate, Salted Caramel and Raspberry ganache

 

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Many of my original macarons were buttercream base but I was testing the other kinds. I liked this sticky caramel and vivid raspberry flavours.. yum yum…

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Flavours: Royal Milk (Earl Grey) Tea, Passion Chocolat, Dark Chocolate & Raspberry

This time I made raspberry macarons in heart shape ^^.

I’ve been making so many macarons that even my 2-year-old son is addicted to it….

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This is when we celebrated his 2nd birthday in end of August!

I baked Strawberry Short cake and many macarons for his birthday!

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Blow~!!!

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My daughter helped me make this Strawberry Short cake.

Genoise sponge was prepared by me while she was in school, and after school we went to buy strawberry and decorated the cake together. It was fun!

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Nothing can beat your children’s smile… ^^*

Cheers,

Tomoko

Coffee & Macaron Master Course* – coming soon!!!

20 Aug

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Hi there!

Thank you for visiting my blog ^^.

By the way, heads-up to some of you… I am conducting Coffee & Macaron Master Course” in late August to early September.

<Class Schedule>

Day 1: August 23rd (Sunday)          11:00am-5:00pm

Day 2: September 5th (Saturday)    11:00am-5:00pm 

Day 3: September 12th (Saturday)  11:00am-5:00pm 

*All including lunch break around 1:30pm-2:30pm.

Please let me know if you are interested in!

For details for the class, kindly refer to my previous post of Coffee Making and Macaron Master Course.

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Thank you so much and I look forward to hearing from you soon!

Cheers,

Tomoko

I’m back from Japan!

11 Aug

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Hi there! I am finally back from my Japan trip! Thank you for visiting my blog during my absence…!

Japan was very hot, possibly hotter than Malaysia><. It was not so easy to walk around the town with two kids, but we enjoyed Japanese summer. It has been 6 years since I visited Japan in the summer, and of course for the first time for kids. Fortunately, both of them adjusted very well to the weather. We went to Tokyo Disneyland, Kamakura / Shonan beach side, and other places.

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By the way, to my dear students, you must have been wondering when the August class schedule will be out. I am so sorry to inform you that I won’t be conducting class in the coming few months for some structural change. So sorry for disappointment. I will keep you updated on the class in this blog and facebook. Also, I will be conducting “Coffee & Macaron Master Course” from our previous session, so for those students, I will keep you updated on the dates.

Thank you so much for always supporting Caramel Factory, and I will be seeing you all again soon!

Cheers,

Tomoko

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July classes – updated!*

8 Jul

Hi there!

I am conducting additional class for the Raspberry Cheesecake & Ginger bread cookie on 12th July this coming Sunday afternoon! Kindly find the July available classes below. Thanks!

1. Raspberry Cheesecake & Ginger bread cookie *Request* – Premier Class – 

Non-baked type of layer cheesecake with sable, biscuit joconde, and raspberry accent in between.

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Cinnamon spice ginger man cookie!

DATE:        July 12th (Sun.) 2:00pm-5:30pm 

    FEE:       RM210 (RM169  for members)

2. Pistachio Pound & Chilled yogurt cake *Request* – Basic Class –

DSC_0788Pistachio & Vanilla marble pound cake with pitted cherry

yogurt cakeChilled yogurt cake with homemade berry sauce on top

For details of this class, kindly refer to Pistachio Pound Cake Class.

DATE:       July 12th (Sun.) 11:00am-2:00pm  

FEE:          RM200 (RM159  for members)

3. Moist Green Tea Swirl Pound Cake & Blood Orange Mousse – Basic Class –

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Green Tea Pound & White Chocolate Pound Cake!

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Two Layers of Blood Orange Mousse

DATE:       July 15th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members

To register, please contact me by email; caramelmoko@gmail.com (Tomoko)

Thank you and looking forward to hearing from you!

Cheers,

Tomoko

Moist Green Tea Swirl Pound Cake & Blood Orange Mousse*

25 Jun

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The New recipe for July class is Moist Green Tea Swirl Pound Cake & Blood Orange Mousse!

I had been introducing many kinds of pound cakes in the past, some with sugar butter method, some with egg yolk and egg white separated (meringue), and some using genoise (sponge) type. This one will be the major sugar butter method. And we will add some ingredients to increase moisture in the cake!

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Making a nice green tea swirl will be an exciting and challenging part of this cake^^*!

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Another recipe for this class is; Blood Orange Mousse. It’s the first time I introduce “Blood Orange” in my recipe.

There are two layers; bottom is a blood orange mousse using anglaise sauce, and top is a dense blood orange jelly. You can enjoy the contrast and harmony in your mouth^^. For presentation, we will scatter top jelly like the photo.

The mousse can be used for other parts of desserts such as on top of the tart, just like mango tart, tart dijion and passion pie.

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It’s very nice and refreshing cold dessert for the hot summer!

Here is the date for this class;

DATE:       July 11th (Sat.) 11:00am-2:30pm

                  July 15th (Wed.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

For registration, please contact me by email; caramelmoko@gmail.com (Tomoko).

Thank you for visiting my blog!!!

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