Archive | March, 2014

Afternoon Tea Party @ my house*

25 Mar

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Last weekend I invited my friends to my house for the Afternoon Tea Party~!

I didn’t spend much time preparing for these items, but because I had parts and pieces of the stuffs from my class, the table became full with sweets!

 

 

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Here are the menu we had;

 

*Scones (Chocolate & Earl Grey Tea)

*Strawberry & Pistachio Tart

*Fruits Cake

*Green Tea Rollcake

*Japanese Cream Puff

*Raisin Sandwich Cookie

 

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My favorite Strawberry Tart!

I make this tart every year during Strawberry season. I change creme d’amande (almond cream) and custard cream creme patissiere (custard cream) depending on the time and this one was pistachio creme d’amande, which I just taught in last week class.

 

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Green Tea Rollcake is also my favorite strawberry cake! Not only eating, I also like to make this cake as it’s quite simple and quick. I sometimes make plain rollcake and sometimes green tea flavor cake, which the base is the same. Btw, I will be having this class tomorrow and also in April!

 

 

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Scone is a ‘must’ item in Afternoon tea, too ~^^. I used my ‘Rich scone’ recipe, which I taught together with Kyoto Green Tea Chiffon Cake last year (I also have this class in April), and put in milk chocolate chip and earl grey tea. Earl grey tea is my favorite scone. I also like to sometimes put raisins and cranberries.

 

I am now testing Cookie Choux recipe, which is a Japanese style of cream puff with cookie on top. I taught mini puff many times in the past, but want to make a normal size with more crunchy cookie on top!

 

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We had them together with Darjeeling Second Flush and Cold Green Tea!

 

It was a very nice tea time with my friends^^*

 

 

 

 

April 2014 Class Schedule*

17 Mar

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Hi there! Today I would like to post April 2014 Class schedule!

April is a month that the new school and work year begins in Japan. We start everything fresh in April. It’s also a “Sakura” season around this time, when the season changes from Winter to Spring and the tree buds start to bloom. April is a month that we feel fresh and new!

For our April class, we continue to bake cakes with green tea and for our new class, I would like to introduce you a fresh mango mousse tart together with simple and delicious coconuts cookie!

Here are the details of schedule.

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<APRIL 2014 Class Schedule>

1. Tart au Mango & Coconuts Sable – Premier Class –

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Tart crust, Creme legere, mango mousse and fresh mango!

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DATE & TIME:    April 12th (Sat.)    11:00am-3:00pm – FULL

                                April 16th (Wed.) 11:00am-3:00pm – FULL

                               May 1st (Thurs.)   11:00am-3:00pm *Labor Day – FULL

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

2. Green Tea Dacquoise & Fondant Chocolat au Maccha – Basic Class –

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Almond base cake with geentea ganache!

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DATE & TIME:    April 23rd (Wed.)  11:00am-2:00pm

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

*For details of this class, please refer to my post Green Tea Dacquoise & Fondant Chocolat au Maccha

 

 

3. Saint Honore Caramel *Request Lesson* – Premier Class –

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Pate foncer (pie) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    April 5th (Sat.)    11:00am-3:00pm

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

*For details of this class, please refer to my post Saint Honore Caramel.

4. Kyoto Green Tea Chiffon & Rich Scone *Request Lesson* – Basic Class –

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Green tea chiffon cake with white chocolate

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DATE:        April 9th (Wed.) 11:00am-2:30pm 

FEE:            RM195 (RM149 for members)

*For details of this class, please refer to my post Kyoto Green Tea Chiffon Cake. 

 

5. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

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maccha finache

DATE & TIME:    April 19th (Sat.)    11:00am-2:30pm

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

*For details of this class, please refer to my post Japanese Maccha Rollcake.

6. Opera Maccha & Green tea snowball cookie *Request Lesson* – Premier Class –

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Green tea opera with a hint of lemon flavor

green tea snowball cookie

DATE:        April 26th (Sat.) 11:00am-3:00pm – FULL

FEE:            RM210 (RM169 for members)

*For details of this class, please refer to my post Opera Maccha 

 

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

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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. It is known as the best way of making coffee and 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.

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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 Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

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

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

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macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat 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.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

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!!!

 

Green Tea Dacquoise & Fondant Chocolat au Maccha*

13 Mar

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Our March Basic class menu is Green Tea Dacquoise & Fondant Chocolat au Maccha (newly added)!

Dacquoise is a meringue and almond base cake with butter cream inside, just like macaron, but the cake is softer and also chewy. The cake crust is easy to make but we need to handle with care to keep the texture! We will sandwich green tea butter cream which consists with green tea powder + anglaise sauce + italian meringue + butter. It’s a very nice butter cream that melts in your mouth. This can be used as macaron fillings, too!

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In this class we will also make Fondant Chocolat au Maccha and eat during the tasting session. It’s a Fondant Chocolat with melting maccha ganache inside. This cake is simple to make too!

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Here is the class schedule;

DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

FEE:                       RM195.00 (RM149.00 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!!!

Coffee time*

11 Mar

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Today, March 11th, is a memorial day for Japanese. I didn’t experience the earthquake myself, but all the news of the earthquake and tsunami that happened 3 years ago have greatly shaken my feelings. I cannot imagine how much pain my family and friends had gone through at that time… Radioactive, restrictions in energy and transportation, unforeseen future, such has changed people’s lives in Japan and the way they think. It took me a while to go back to Japan after that incident, yet I could still see the damage and change that has brought to people’s life in Japan when I visited there again. But one thing I saw in Japanese was that even in such hardship, they tried to stay positive and help each other by doing what they could do. People felt guilty being happy or smiling at first but they have changed their perspective to ‘being happy brings other people happiness’. They did whatever they could do to help other people’s lives and to cheer them up.

The Malaysian Airline news has given us a great shock and we still don’t know what has happened in real. One thing is that we must thank ourselves and appreciate of what we have and live the best we can…

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By the way, hand-dripping coffee makes me fully relaxed. The process, aroma, and the taste… When I make hand-dripping coffee I forget whatever stuff that’s bothering my mind and can fully focus on making the best coffee by looking at the coffee beans and the fresh bubble coming up.

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Coffee purely gives me relaxing time.

It’s good to have something that you really like and can do daily, even just a simple thing that refreshes you after a few minutes.

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Saint Honore Caramel*

5 Mar

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February and March Premier class menu is Saint Honore!

Saint Honore is one of the traditional French choux pastries. Did you know that the cream puff that you are familiar with is actually created in Japan and they almost do not exist in France? Instead, the puff pastries you see in France are mainly this Saint Honore, Paris Brest, and Eclair.

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Saint Honore normally consists with pie crust (or pate a sable), 3 mini choux and cream.

Our Saint Honore will be; pate foncer (salty pie crust), mini choux with caramel patissiere and caramel cream. The brown color part is caramel.

Saint Honore has various flavors and I also tried a few in the past.

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Saint Honore a Caramel @ Arnaud Larher Paris

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Ispahan Saint Honore @ Pierre Herme Tokyo

I was quite fascinated by its beautiful shape and have always wanted to create a recipe. I tried out many flavors such as chocolate , rose, and caramel and liked caramel the best. So I’m going to teach it to you in the class!

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This class is also good to learn and practice making cream puffs!

Here is the schedule for this class;

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

                               March 23rd (Sun.) 11:00am-3:00pm

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!!!

Coffee Making and Macaron Master Course*

3 Mar

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Hi there!

Today I would like to introduce you to our Coffee Making and Macaron Master Course!

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. It is known as the best way of making coffee and 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.

IMG_0055

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 Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

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

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

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macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron

 

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In Japan where there is coffee culture, we have lots of unique coffee shops that mainly serve ‘hand-dripped coffee’. Some shop even roast coffee beans on their own from raw beans, and since it is a big investment in machine and it is quite unique they normally put it in a place where customers can see when they roast.

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When you say hand-dripped coffee, you use beans distinguished by countries and regions such as Brazil, Guatemala and Kenya. Some blend, of course. Unlike cafe latte or cappuccino that are espresso base and require machines, hand-dripped coffee enables us to enjoy the distinct difference of aroma in each variety of coffee beans.

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As a coffee lover, I have always wanted to conduct a class on coffee. So I am very excited about this course. You can tell a story from a cup of coffee and sometimes having knowledge can change the impression towards the product, just like one of my students told me “I used to not like coffee that much but now I do after having your coffee!”

I wish to share as much information as I have for coffee in this 3 day course!

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You will also master on making macarons during this 3 day course. Macarons go very well with coffee and our macarons are very popular among my students and customers, so I am looking forward to introducing them to you!

 

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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 classes are finished.

*You can choose any of the above available dates.

*Time: 11am to 5pm (full day) with 1 hour lunch break (1:30pm-2:30pm). 

– FEE:                       RM1,290.

– Payment Method: In order to register, deposit RM100.- to be banked into Caramel Factory Account.

– Number of students per class: 6 students maximum

 

 

To register for the class, please contact us by email (or call): caramelmoko@gmail.com (012-352-3106).

Thank you so much for visiting our blog and hope to see you soon!!!

Tomoko