Archive | February, 2015

March Class Schedule* – updated!

25 Feb

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Hi there!

There were some change in March Class Schedule, so I would like to post an updated version. Here are the changes I made;

1. Amandine Pie & Banana Crumble Pie: March 15th (Sun.) 1:00pm-5:00pm *Time changed to afternoon.

2. Caramel Banana Chiffon Cake: March 29th (Sun.) 1:00pm-4:30pm *Changed to weekend class.

3. Japanese Cookie Choux & Green Tea Eclair: March 28th (Sat.) 11:00am-2:30pm *Added another weekend class.

4. Coffee & Macaron Master Course: Postpone to April due to request.

Please refer to Class Calendar for your easy reference. Thanks!

1. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs – Basic Class – 

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Japanese cream puff filled with milky cream and topped with crispy cookie

Eclair au maccha

Green tea cream eclair with strawberry

DATE:        March 14th (Sat.) 11:00am-2:30pm – FULL 

                   March 19th (Thurs.) 11:00am-2:30pm – FULL

                   March 28th (Sat.) 11:00am-2:30pm

    FEE:       RM195 (RM149  for members)

*This class is different from any of the choux pastry classes I conducted before.

2. Amandine (Almond Pie) & Banana Crumble Pie – Premier Class – 

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Almond pie with creme d’amande, cherry and hazelnuts praline

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Banana pie with cream and crumbles, topped with vanilla ice cream

DATE:       March 7th (Sat.) 11:00am-3:00pm 

                  March 15th (Sun.) 1:00pm-5:00pm – FULL 

    FEE:       RM210 (RM169  for members)

*Will repeat in April.

3. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class –

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Japanese Strawberry Shortcake (decoration will not be X’mas style)

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        March 11th (Wed.) 11:00am-2:30pm -FULL

    FEE:       RM195 (RM149  for members)

4. Caramel Banana Chiffon Cake & Cream Cheese mini muffin *Repeat* – Basic Class –

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Caramel Banana Chiffon cake topped with Caramelized nuts

cream cheese mini muffin

Cream cheese & chocolate marble muffin

DATE:                    March 29th (Sun.) 1:00pm-4:30pm

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

4. Japanese Sausage Roll / Ham and Cheese Roll *Request* – Basic Class – 

sausage roll

Japanese Soft Bun with Sausage

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Another bun with ham & cheese

DATE:        March 8th (Sun.) 11:00am-2:30pm – Full

    FEE:       RM195 (RM149  for members)

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

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Amandine Pie * Banana Crumble Pie

16 Feb

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Our new menu for the March Premier class is Amandine, a traditional French pastry with lots of almond nuts!

We will make pate a foncer (pie crust) and fill it with creme d’amande (almond cream), hazelnuts praline, pitted cherries and bake together with almond nuts and sliced almond on top!

The traditional Amandine is a petit gateau size, a small size for one person portion. In this class we will bake it in 20cm tart size ^^.

  

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Will be served with Vanilla ice cream!

Using the same pie crust, we will also bake Banana Crumble Pie! This is simple and delicious recipe, and the good thing is that you can bake with any left over pie & tart crust with any kind of fruits! We will make cream and crumbles using cassonade sugar, and bake them together with banana.

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I will serve you a warm pie with vanilla ice cream during our tasting session. Enjoy~!

Here is our class schedule;

DATE:       March 7th (Sat.) 11:00am-3:00pm 

                  March 15th (Sun.) 1:00pm-5:00pm

    FEE:       RM210 (RM169  for members)

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

March 2015 Class Schedule*

15 Feb

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Hi there! I would like to post March Class Schedule today!

In Japan, March is the last month of the school year. School children go on break before they come back in April. Cold Winter is finishing and warm Spring is coming. It’s a season with many change and refreshing period. As for food, strawberry and green tea pastries, representing flower and cherry blossom, will be seen everywhere^^.

So for our March menu, I would like to conduct some classes with strawberry and green tea. We have Japanese Cream Puff class as well as Pie class for our new menu. Our Coffee & Macaron Master Course is also back again, so if you are curious in mastering the art of coffee and macarons, please join us!

Here is our March Class Schedule.

1. Japanese Cookie Cream Puff & Green Tea Strawberry Eclairs – Basic Class – 

c0182810_19582254

Japanese cream puff filled with milky cream and topped with crispy cookie

Eclair au maccha

Green tea cream eclair with strawberry

DATE:        March 14th (Sat.) 11:00am-2:30pm – FULL 

                     March 19th (Thurs.) 11:00am-2:30pm 

    FEE:       RM195 (RM149  for members)

*This class is different from any of the choux pastry classes I conducted before.

2. Amandine (Almond Pie) & Banana Crumble Pie – Premier Class – 

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Almond pie with creme d’amande, cherry and hazelnuts praline

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Banana pie with cream and crumbles, topped with vanilla ice cream

DATE:       March 7th (Sat.) 11:00am-3:00pm 

                  March 15th (Sun.) 1pm-5pm – FULL 

    FEE:       RM210 (RM169  for members)

3. Strawberry Short Cake & Pate de Fruits Raspberry *Request* – Basic Class –

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Japanese Strawberry Shortcake (decoration will not be X’mas style)

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Pate de Fruits, a French style jelly, in raspberry flavor 

DATE:        March 11th (Wed.) 11:00am-2:30pm -FULL

    FEE:       RM195 (RM149  for members)

4. Caramel Banana Chiffon Cake & Cream Cheese mini muffin *Repeat* – Basic Class –

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Caramel Banana Chiffon cake topped with Caramelized nuts

cream cheese mini muffin

Cream cheese & chocolate marble muffin

DATE:                   March 26th (Thurs.) 11:00am-2:30pm —> Postpone to weekend class. TBD.

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

4. Japanese Sausage Roll / Ham and Cheese Roll *Request* – Basic Class – 

sausage roll

Japanese Soft Bun with Sausage

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Another bun with ham & cheese

DATE:        March 8th (Sun.) 11:00am-2:30pm

    FEE:       RM195 (RM149  for members)

5. 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 (pour over) 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 Robusta

– 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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DSC_3208 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  

DATE:        DAY 1 – March 21st (Sat.) 11:00am-5:00pm

                     DAY 2 – March 28th (Sat.) 11:00am-5:00pm

                     DAY 3 – TBA in early April

*We have 1 hour lunch break b/w 1:30pm-2:30pm.

FEE:           RM1,290.- (Discount RM990.00 – Subject to students who:

1) have joined my macaron class before Or

2) Are planning to join Specialty Coffee & Framboise Macaron Class scheduled in April.

*6 students maximum.

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

To register our class, please contact me at caramelmoko@gmail.com (Tomoko)

Thank you so much and looking forward to seeing you next month!

Tart Dijion* Molle Chocolat

11 Feb

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Today we had our last class of Tart Dijion. Thank you so much for the students who joined this class. Hope you enjoyed this delicious petit gateau! 

By the way, I just realized that I didn’t talk about this class in details. So just for our record (and for future repeat request), I still would like to talk about it.

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It’s a chocolate tart with creme de noisette (hazelnuts cream), comported fig, raspberry jam and mascarpone mousse. I love this tart and was delighted when I found the dried fig in the grocery shop the other day (I didn’t know it was quite common item here…). In any case, for many students it was the first time using dried fig in the cakes so they found it interesting and delicious ^^.

As for the mascarpone mousse, we coated with glaze using raspberry puree and agar agar. As I wrote in my blog before, in Japan a lot of the cakes are coated with “nappage”, which gives a nice shine in the mousse or the fruits on top, and this can be made by simply adding water into nappage powder and putting onto boil. It’s so convenient and easy to handle that I missss it! It could’ve been so much easier with that! haha. But baking should have some trials and errors, right?

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I always tell my students that tart might seem to take a long time to make and especially those with lots of parts, they feel like giving up at home… but you can always simplify the recipe and start slowly from the parts you can make! Also, my intention is to introduce something new to the class… so I feel that sometimes it’s just worth enjoying a new taste in the class and sharing them with your family ^^*.

We also baked a simple chocolate cake, Molle Chocolat together in this class. It’s a moist chocolate cake with a lot of almond. You can also put chocolate chips if you like. This cake is simple and you can bake for the coming Valentine’s Day!!!

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Thank you so much for always supporting Caramel Factory!

Cheers,

Tomoko

Caramel Banana Chiffon Cake & Cream Cheese Muffins*

4 Feb

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Caramel Banana Chiffon Cake class is starting this weekend~!

In the past I’ve done two kinds of chiffon cake in the class, Hokkaido Chiffon Cake with earl grey tea flavor and Green Tea Chiffon Cake with white chocolate. From its smooth and fluffy texture, chiffon cake is one of the popular cakes and I find that many of my students bake at home after the class. So I am glad to be introducing you another chiffon cake recipe in banana flavor this time!

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I focused on “moisture” during the testing… This moisture will last many days both in room temperature and chilled in the fridge. In Japan, chiffon cake is always served with whipped cream (mostly without any sugar). And this caramel banana chiffon cake will definitely go well with the caramelized nuts, too!

cream cheese mini muffin

Another recipe for this class is cream cheese mini muffins. We will make chocolate batter and make them into marble.

Here is the class schedule. I newly added weekday class on 26th February (Thursday), so if you are interested in joining (or prefer weekday class), please let me know! 

DATE:                 February 7th (Sat.) 11:00am-2:30pm -FULL 

                              February 15th (Sun.) 11:00am-2:30pm 

                              February 26th (Thurs.) 11:00am-2:30pm <– Newly added!

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

*8 students maximum.

For registration, kindly contact me at caramelmoko@gmail.com (Tomoko).

Thank you so much and I look forward to hearing from you!