Apricot Tart & Snowball Cookie * January Premier Class !

12 Jan

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February premier class is Apricot tart & Snowball Cookie!

This Apricot tart has slight hint of hazelnuts taste both in the crust (pate a sucre) and almond creme (creme d’amande). We will use hazelnuts praline in the crust, and hazelnuts powder in the almond creme. The sour apricot halves gives a great match to this cream and crunchy tart! This tart can be kept in a room temperature and will remain crunchy for 3~4 days. We will bake the tart in 7″ (18cm) whole size.

今月の応用クラスに、大好きなタルト杏のタルトをご紹介いたします☆ パート・シュクレとクレームダマンドにヘーゼルナッツの隠し味の入ったタルトです。空焼きしたパートシュクレに、クレームダマンドとアプリコットをかざり、長時間じっくりと焼き上げるので、サクサク食感が香ばしいタルトです。 2~3日経ってもサクサク感を楽しめます。

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Another menu is this Japanese Style Snowball Cookie! It’s one of the most common cookies made in Japan. This is a vanilla flavor cookie and is less sweet, so the icing sugar coated around makes the cookie just nice! It’s crunchy yet melting texture^^. This cookie is also easy to make so can be made for the coming Chinese New Year!!!

もう一品は、スノーボールクッキー。軽やかなクッキーで甘さ控えめなので、雪のように周りにまぶした粉糖がほどよい甘さと口溶け感をプラスしてくれます。 旧正月にもたくさん作れるお勧めのクッキーです☆

Here are the class schedules;

DATE:     January 12th (Sat.) 11:00am-3:00pm      

                   January 27th (Sun.) 1:00pm-5:00pm

 

    FEE:       RM195 (RM149  for members) 

To register for the class, please contact me by email or sms; caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you and looking forward to seeing you soon!

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