Hi there!
It’s been a very busy few weeks for me and my family, so sorry for the late post! I have been focusing on developing a new course, along with perfecting the Coffee Making and Macaron Master Course. Along the way I’ve also designed a few new classes for the coming months.
Here (finally) is the March schedule! Since it’s a beginning of Spring season in Japan, we are going to use many green tea ‘maccha’ and strawberry this month!
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<MARCH 2014 Class Schedule>
1. Saint Honore Caramel *choux pastry! – Premier Class –
Pate foncer (pie) at the bottom, creme caramel and cream puff tower.
DATE & TIME: March 8th (Sat.) 11:00am-3:00pm – FULL
March 23rd (Sun.) 11:00am-3:00pm
FEE: RM210.00 (RM169.00 for members)
2. Green Tea Dacquoise – Basic Class –
DATE & TIME: March 16th (Sun.) 11:00am-2:00pm
March 21st (Fri.) 11:00am-2:00pm
FEE: RM195.00 (RM149.00 for members)
3. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-
DATE & TIME: March 26th (Wed.) 11:00am-2:30pm – FULL
FEE: RM195.00 (RM149.00 for members)
4. Strawberry Pistachio Tart *Request lesson* -Premier Class-
DATE & TIME: March 19th (Wed.) 11:00am-3:00pm – FULL
FEE: RM210.00 (RM169.00 for members)
5. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons
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.
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
<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
<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
Here are the class schedule;
| DATE | DAY 1 | DAY 2 | DAY 3 |
| January | 26th (Sun.) | – | – |
| February | 15th (Sat.) | 16th (Sun.) | 23rd (Sun.) |
| March | – | 1st (Sat.) | 15th (Sat.) |
| April |
11th (Fri.) & 13th (Sun.) |
18th (Fri.) &20th (Sun.) | 25th (Fri.) &27th (Sun.) |
| May |
*January & February class are finished.
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!!!
Caramel Factory 