Archive | January, 2014

February 2014 Class Schedule*

21 Jan

Hi there!

We just finished all the Galette de Rois class last weekend. It was really a fun class and hope you all enjoyed this seasonal pastry and had a nice tea time with your family. Here is the photo from one of our classes ^^…

I hope to conduct this class again next year!

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Today, I would like to post February 2014 class schedule! 

For the month of February, I will be having many requested classes including ‘Coffee Making and Macaron Master Course’. This course will be in a small group of students with 1 hour lunch break. I would like to talk the details in different post, but we will be having the course in March as well! As for the new class, we have Saint Honore, a beautiful choux pastry made in tower form!

We will be closed during the Chinese New Year week. I hope everyone will enjoy holiday and see you all soon!

Gong Xi Fa Cai!

1. Saint Honore Caramel *choux pastry!

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Pate feuilletage (pie) or Pate sucre (tart) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    February 26th (Wed.)      11:00am-3:00pm – 1 more seat left!

                               March 8th (Sat.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

*6 students maximum.

2. Summer Orange Pound Cake – Request Lesson*

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DATE & TIME:    February 9th (Sun.)       11:00am-1:30pm

FEE:                       RM180.00 (RM129.00 for members)

*8 students maximum.

 

 

3. Foret Noir Pound Cake – Request Lesson*

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DATE & TIME:    February 12th (Wed.)       11:00am-2:00pm

FEE:                       RM180.00 (RM129.00 for members)

*8 students maximum.

4. Orange Souffle Cheesecake (18cm whole) & Orange Chocolat Cookie (18pcs)

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DATE & TIME:     February 20th (Thurs.)   11:00am-2:30pm 

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

*8 students maximum.

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

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macarons photo

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. 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.

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 Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

DATE & TIME:    January 26th (Sun.)   11:00am-5:00pm

                               February 15th (Sat.)    11:00am-5:00pm 

                               

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<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

DATE & TIME:     February 16th (Sun.)   11:00am-5:00pm – FULL

                                March 1st (Sat.)             11:00am-5:00pm

 

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<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

DATE & TIME:    February 23rd (Sun.)   11:00am-5:00pm – 1 more seat left!

                               March 15th (Sat.)          11:00am-5:00pm

FEE:                       RM1,290.

*6 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

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Galette de Rois & Chaussons aux Pommes*

13 Jan

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Our premier class for this month is Pistachio Pie (Galette de Rois)!

Galette de Rois, meaning “King Cake” in English, is a celebration pie eaten in France for Epiphany (Christian holiday). The holiday falls on January 6th, but Galette de Rois is served in patisserie and boulangerie all over France during the whole month of January. It is a big event in France, even in Japan it is getting popular the last few years, and contests are held to choose the best Galette de Rois of the year both in France and in Japan.

The original Galette de Rois filling is a simple almond cream, but we will make pistachio cream and put pitted cherry together. As for the pie crust, we will make in feuilletage rapide, a faster way of making a pie, although it still takes a full day to make… But that makes the pie tastes good and I will be preparing replacement for this class.

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People in Japan comparing Galette de Rois from famous pastry shops

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The best part of this cake is the “feve”, a ceramic trinket hidden in each Galette de Rois. Usually when the pie is cut (by mother), family members (children) will hide under the table so that they won’t accidentally see which slice contains the feve! A person who gets this feve wears a king hat made by paper and becomes a “King” of the day, and it is said that his/her fortune will last for the entire year.

I have a few feve collection as well, and I am going to put one of these into my demonstration Galette de Rois! So let’s have an exciting tea & tasting time! Students who gets the feve will get a gift from me – A free packet of macarons, yehhh!

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We will also make a few Chaussons aux Pommes (Apple Pie) using the balance of pie crust.

Here are the class schedules;

DATE & TIME:    January 16th (Thurs.)   11:00am-3:00pm – FULL

                               January 18th (Sat.)  11:00am-3:00pm – FULL

                               January 19th (Sun.) 1:00pm-5:00pm – 1 more seat left!

FEE:                      RM210.00 (RM169.00 for members)

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

Orange Souffle Cheesecake & Orange Chocolat Cookie*

10 Jan

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Our first menu of this year is Orange Souffle Cheesecake! It’s a light Japanese souffle (cotton) type of cheesecake with a hint of fresh orange flavor… ^^ Although the texture is similar to our Caramel Factory’s signature Japanese Souffle Cheesecake, the baking method is different and this one is more straight forward way of making.

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Moist and melty…

Each of you will make this cake in a 18cm round mold.

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Another menu for this class will be Orange Chocolat Cookie (18pcs)! We will pipe out this cookie in a round shape and sandwich with dark chocolate ganache and homemade orange peel. My daughter saw this cookie and thought that they are macarons! Yes, it’s very cute and also nice to give to your friends and family for the coming CNY gift or Valentine Day’s gift^^!

Here are the class schedules.

DATE & TIME:    January 11th (Sat.)   11:00am-2:30pm 

                                 January 25th (Sat.)  11:00am-2:30pm 

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

*8 students maximum.

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Lastly, I will be waiting for you with keemun tea, which is known as one of the world’s best tea, for this class. Its unique fruity flavor goes very well with fresh orange flavor!

Cheers,

Tomoko

January 2014 class schedule*

4 Jan

Happy New Year 2014!!!

Another year has passed! 2013 has been a fruitful and busy year, both professionally and personally. We welcomed a new addition to our family, as well as introducing new menu items in our classes:)

We are happy to announce our schedule for January 2014!

This year Caramel Factory will begin offering longer form courses, aimed at providing a more in-depth and immersive experience. In addition to our regular classes, we are now offering a 3 day course: ‘Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons’. The course is for casual and more serious bakers alikeCourse details are listed below.

Hope everyone is having a great start to the year and hope to see you all soon!

1. Orange Souffle Cheesecake (18cm whole) & Orange Chocolat Cookie (18pcs)

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DATE & TIME:    January 11th (Sat.)   11:00am-2:30pm 

                                 January 25th (Sat.)  11:00am-2:30pm 

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

*8 students maximum.

2. Pistachio Pound Cake (18cm pound) – Request Lesson*

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DATE & TIME: January 14th (Tue.)  11:00am-2:00pm *Public Holiday* – FULL

FEE:                        RM180.00 (RM129.00 for members)

*8 students maximum.

3. Pistachio Pie (Galette de Rois – 21cm whole) & Apple Pie (Chaussons aux pommes -3pcs)

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DATE & TIME:    January 16th (Thurs.)   11:00am-3:00pm – FULL

                               January 18th (Sat.)  11:00am-3:00pm – FULL

                               January 19th (Sun.) 1:00pm-5:00pm – 1 more seat left!

FEE:                      RM210.00 (RM169.00 for members)

*6 students maximum.

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

DSC_1271

macarons photo

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. 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.

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.

IMG_0055

Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

DATE & TIME:    January 26th (Sun.)   11:00am-5:00pm

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<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

DATE & TIME:    January 29th (Wed.)   11:00am-5:00pm —> CANCELLED

 

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<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

DATE & TIME:    January 30th (Sun.)   11:00am-5:00pm —> CANCELLED

FEE:                       RM1,290.

Introductory Price (first 6 customers): RM990.  

*6 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!