Archive | February, 2014

March 2014 Class Schedule*

27 Feb

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!

—————————————————————————————————————-

<MARCH 2014 Class Schedule>

1. Saint Honore Caramel *choux pastry! – Premier Class –

DSC_0046

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 –

DSC_0044

 

DSC_0229

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-

DSC_0769

maccha finache

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-

DSC_0944

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

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

                               

 DSC_0234

<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 

 

DSC_3208

c0182810_12364143

<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!!!

 

Advertisements