Charlotte Poir*

19 Sep

I realized that I haven’t made a post on the Charlotte Poir class! This is a mousse cake with “comported” pair inside. It’s a cold dessert and is easy to eat^^. Charlotte poir is usually served with plain pair mousse but it also goes well with some mixture of caramel.

Last week I had this class and one of my students told me that she normally doesn’t take caramel, but the cake was very nice and it actually changed her image of caramel! Yes, I have a lot of recipes using caramel but caramel is not just sweet, it’s also bittersweet, so it actually adds on a very nice flavor to the cakes!

9月の新メニューの一つ、シャルロット・ポワールです。このお菓子の名前の由来は、「貴婦人の帽子」に形が似ていることからきております。よく目にするシャルロット・ポワールはプレーン味のムースですが、今回はほんのりキャラメル味を忍ばせて、キャラメル味のシャルロット・ポワールにしてみました。ほんのりビターなキャラメルが不思議なほどにマッチしております。冷たいデザートなので、ぺロリといただけちゃいます♪

 

We will also bake biscuit a la cuillere, which is a meringue base cake (sometimes known as finger biscuit), and make our own cake base and crusts. It’s a fun part to combine all this cake and mousse together. Each of you bring back 7″ whole cake.

底生地と側面生地は、ビスキュイ・ア・ラ・キュイエール。しっかりとした生地作りと絞りのテクニックをマスター致しましょう。こちらはお一人様7″サイズ一台お持ち帰りいただけます。

もう一品は、マドレーヌ・シトロンです。レモンの香るマドレーヌをふっくら可愛らしく焼き上げ、グラサージュでコーティング致します。(お一人様6個お持ち帰り)

Another recipe is Madeleine au Citron, a traditional French butter cake. We will coat this with glacage au citron. Bon appetit!

One of the class is already finished but we have another class next week.

DATE: September 27th (Thu.) 10:30am-2:00pm

FEE: RM180 (RM135 for members)

If you are interested in our classes, please contact us by email/sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you for visiting my blog and hope to see you soon!

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