Archive | October, 2012

Additional dates* for the Japanese Cream Puff class!

29 Oct

Hi there! Thanks for visiting our blog.

By the way, as for the groupon deal – Japanese cream puff class, we’ve decided to add 2 more weekday classes. For those of you who have bought the deal but haven’t contacted us, please consider below available dates. Thanks a lot!

 

<Class Schedule> 

1. November 3rd (Sat.) 2:30pm-6:30pm            FINISHED

2. November 4th (Sun.) 10:30am-2:30pm         FINISHED

3. November 9th (Fri.) 10:30am-2:30pm           FINISHED

4. November 10th (Sat.) 2:30pm-6:30pm          FINISHED

5. November 11th (Sun.) 10:30am-2:30pm       FINISHED

6. November 15th (Thu.) 10:30am-2:30pm      FINISHED

7. November 16th (Fri.) 10:30am-2:30pm         FINISHED

8. November 17th (Sat.) 2:30pm-6:30pm          FINISHED

9. November 18th (Sun.) 10:30am-2:30pm        FINISHED

10. November 23rd (Fri.) 10:30am-2:30pm      FINISHED

11. November 24th (Sat.) 2:30pm-6:30pm         FINISHED

12. November 25th (Sun.) 10:30am-2:30pm      FINISHED

13. December 8th (Sat.) 2:00pm-6:00pm           FINISHED

14. December 9th (Sun.) 10:30am-2:30pm        FINISHED

 

I will be sending you confirmation email a few days before the class. In case you don’t hear from me 2 days before the class, kindly contact me at 012-352-3106 as I don’t want to miss you out!

Thank you so much and looking forward to seeing you all soon^^.

Tomoko

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Apritcot tart ~after~

24 Oct

This is the “after” photo of the Apricot tart I baked! (“before” photo is here)

This tart was in the oven for almost an hour because of the juicy apricot. After so many hours of baking in the oven, the tart becomes really crispy and yes, that’s what we want!

The bottom crust has a hint of almond praline and the inside almond creme has hazelnuts flavor. Apricot is a sour fruits so it’s a good combination with the sweet almond creme.

It goes perfect with a cup of coffee or tea. Bon Appetit!

Updates on Japanese cream puff class*

24 Oct

Just an update on the groupon cream puff class;

<Class confirmed to be conducted>

1. November 3rd (Sat.) 2:30pm-6:30pm           FULL

2. November 4th (Sun.) 10:30am-2:30pm        FULL

3. November 9th (Fri.) 10:30am-2:30pm          still available

4. November 10th (Sat.) 2:30pm-6:30pm         FULL

5. November 16th (Fri.) 10:30am-2:30pm        still available

6. November 18th (Sun.) 10:30am-2:30pm      FULL

7. November 25th (Sun.) 10:30am-2:30pm      still available

 

<Other available dates> Still available!

8. November 11th (Sun.) 10:30am-2:30pm

9. November 17th (Sat.) 2:30pm-6:30pm

10. November 24th (Sat.) 2:30pm-6:30pm

Thank you!

Tomoko

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

Tart*

22 Oct

 

What tart was I baking today^^?

Yes, it’s an Apricot Tart! I used frozen apricot and placed on top of creme d’amande (almond creme) with a hint of hazelnuts and almond praline. Cannot wait to taste them!

 

Chocolate Choux*

9 Oct

I baked Chocolate Choux (cream puff) today! Chocolate choux is slightly more difficult to bake than the normal cream puff crust. This is because the chocolate “fat” avoids the choux to expand well in the oven. But if you know the tips to bake them well, you can bake a nice crispy puff^^!

Halloween Special Class*

8 Oct

It’s October, the month of Halloween~! Well, not so many people celebrate Halloween in Malaysia… but anyway we have Halloween Special Class this month^^*!

We will be baking 3 items in this class; Pumpkin Choux Mont Blanc, Mille Crepe and Pumpkin biscuit.

Traditional Mont blanc is made with meringue and chestnut cream but I’ve changed the recipe into a Japanese style pumpkin mont blanc since chestnuts are quite hard to get in Malaysia. My mont blanc goes like this; Chocolat choux (chocolate cream puff), chanti cream, raspberry jam, creme patissiere (custard cream), chanti cream, sautee apple and pumpkin cream.

This is a good practice for you to master cream puff! Each of you will bring back 6pcs 7pcs of those pumpkin mont blanc.

Another recipe is Mille Crepe. This item is apparently getting popular in Malaysia and I hear a lot about it these days. My mille crepe has 20 over layers of crepes and we will stack them up with chanti cream, creme patissiere (custard cream) and raspberry or strawberry sauce in between each layers. Each of you will bring back half of the cake (4 slices).

Finally we will bake pumpkin cookie. This cookie is very easy to make and it’s healthy too! It’s so easy to eat that you can munch on in without questioning the calories^^…

Here are the class schedules;

 DATE:    October 13th (Sat.) 10:30am-3:30pm —> FULL

                    October 27th (Sat.) 10:30am-3:30pm             

    FEE:      RM220 (RM165  for members)

To register for classes, please contact us by email or sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you very much!