June 2014 Class Schedule* (re-post)

 

Hi there!

I am re-posting my June 2014 Class schedule as some of you might be wondering (I posted it together with our May 2014 class schedule). We only have a few classes next month and most of the classes are already full (sorry><!) except Tart au Mango on June 12th (Thursday). I will be travelling back to Japan from 16th June to 30th June, so I will see you in July again!

By the way, the fasting month will be starting end of June to July. I will be conducting classes during the fasting month as usual, but there might be some change in class time. I will post July schedule in middle of June, but just so you know, I will list down some of the classes I will be repeating at the bottom of this blog. Thanks and I will see you soon!

 

<June 2014 class Schedule>

1.  Mango Cheesecake (Non-baked type) & Cranberry Scone – Premier Class – 

Non-baked type of cheesecake with fresh mango!

Cranberry and white chocolate scone

 

DATE & TIME:    May 24th (Sat.)    11:00am-3:00pm – FULL

                               June 1st (Sun.)    11:00am-3:00pm – FULL

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

 

 

2. American Sweets Special! ~ Blueberry & Cream cheese Muffin, Carrot Cake and Cinnabon ~ – Season Special –

 

DATE & TIME:    June 7th (Sat.)    11:00am-3:30pm – FULL

FEE:                      RM250.00 (RM195.00 for members)

 

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

 

DATE & TIME:    June 8th (Sun.)    11:00am-2:30pm – FULL

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

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

 

4. Tart au Mango & Coconuts Sable*Request Lesson* – Premier Class –

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

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

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

 

<July 2014 Class Ideas>

* Mango Cheesecake & Cranberry Scone

* American Sweets Special 

* Hokkaido Chiffon Cake & Miroir Cookie

* New classes

 

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!!!

 

 

Hazelnuts Caramel Banana Tart*

 

One of our Premier Lessons for May class is Hazelnuts Caramel Banana Tart!

My personal “theme” for this month is “Hazelnuts” ^^ and I am using many Hazelnuts item this month. This tart is made of hazelnuts tart (pate sucre), hazelnuts creme, caramelized banana and caramelized hazelnuts on top!

Caramelized banana and hazelnuts are sure match! The tart molding part (foncage) is slightly tedious as always, but once you bite onto this crunchy delicious tart you will forget all the pain you’ve gone through earlier on! 

 

 

 

I like to have it both warm and cold.

And it goes very well with vanilla ice cream. yum yum…

 

 

The second item is Hazelnuts Cocoa Sable. It’s a simple and nice sable with crunchy hazelnuts inside.

This cookie can be kept frozen, so it’s also good to bake for the coming Hari Raya month!

 

Here are the class schedule;

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – Finished

                                May 30th (Fri.)    11:00am-3:00pm – FULL

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

The class is currently full, but if you are interested in please contact me at caramelmoko@gmail.com, as I would like to consider adding a new class in future.

Thanks for visiting my blog, always!

Whisk @ 1 Utama

 

 

 

 

Speaking of “Pour Over” coffee, Whisk @ 1 U has also started serving coffee this way. Well, it seems like they had it for a while but didn’t promote them (French press & Pour over) until recently. I have visited Whisk a few times before in both Empire mall and 1 U outlets and didn’t notice it… I like their ambience.

This day that I went was early in the morning on weekday, so I got to chit chat with the guy who was making me coffee. There were 2 types of coffee beans from Ethiopia, one was roasted in Germany and another one from Singapore, and I chose the one from Singapore. Both were RM10/cup.

“Pour over” coffee usually takes about 3-5 minutes to prepare. We shouldn’t really disturb them when they are making, hehe, because they need some concentration to make a good cup of coffee… I noticed both shops, Coffea Coffee and Whisk, use timer to check the time of pouring. But I don’t really use timer nor thermometer because when I am making a coffee I want to focus on the water touching the beans. It really goes down fast when you blink an eye or move away to get something.

 

Anyway, here is how it was served!

 

 

Very nice presentation!

I couldn’t help thinking they can only serve this way when they are few demands. And I didn’t want to break their precious server so quickly returned back to them after pouring them into my cup.

 

 

The taste was very nice but it went cold and sour very quickly. But anyway, this type of coffee is meant to be finished within 10-15 minutes!

 

 

 

 

Coffea Coffee @ KL!

 

 

I just finished my 3rd session of Coffee Making and Macaron Master Course!

It has been an exciting and enjoyable time for me to conduct this course, as I see my students learning new things about coffee and also improving making coffee and macarons throughout the course. The photo is the macarons we made in the last class, which flavors are blueberry cheesecake, raspberry, mango and passion fruits chocolate. It’s also good for the students that they can bring back a box full of macarons (30-40pcs each day)!

 

By the way, today I would like to share some exciting news about the change in Malaysian coffee! “Pour over” style of coffee making has finally  brought into Malaysia! This was a great shocking news for me when one of my students told me to check out the other day.

 

Coffea Coffee @ The CURVE

Honestly, there were a few shops serving ‘pour over’ coffee even before, and I have been seeing the trend of various coffee shops and coffee being introduced to Malaysia in the last 8 years of living here. But I would say this could be the very first coffee shop that specializes in ‘pour over’ style, which is my favorite way of making coffee and have been introducing in my 3 Day Coffee & Macaron Course.

The shop is called Coffea Coffee, and is a Korean coffee shop that was brought over end of last year. They now have 4 outlets in Bangsar, The Curve, Sunway, Subang and I’ve visited the shop in The Curve and Subang.

I liked the shop in The Curve because it was very modern design with glass windows and cozy wooden table and chairs.

 

Impressive sign board @ The Curve

I’m sure my students know what they are talking about here… ^^

 

 

 

 

They have more than 10 kinds of single origin coffee, and all the coffees are roasted in Korea. Here, you must try their COE (Cup of Excellence) coffee, which has won some prestigious awards among the coffee. COE coffee was a bit pricier (RM20/cup) than the normal single origin coffee (RM10-RM15/cup), but it’s worth trying out! Also, they are having a weekday promotion right now and you can get RM15 for any coffee + muffins Or RM10 for any coffee (if I’m not mistaken).

 

 

 

So far I’ve tried the one from El Salvador (COE), Ethiopia Yirgachef G1 (Single origin) and Ethiopia Harrar G4 (Single origin) and all of them were good with nice aroma and clear taste. Some distinct uniqueness in aroma.

Of course they also have other types of espresso based coffee (cappuccino, cafe latte, etc), so I can’t wait to try out in my next visit!

 

 

 

 

Thank you for visiting my blog, always^^.

 

 

Tart au Mango class *Request Lesson*

 

 

 

Hi there!

I just added Tart au Mango into our June class schedule due to request!

Kindly check the date and let me know if you are interested to join.

DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

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

 

As for other classes that are currently full (Mango Cheesecake, American Sweets Special, etc.), I will repeat them also in July. So will update together when I post July schedule. Thank you!

 

Tomoko