Archive | March, 2016

“Beard Papa Style” Japanese Cookie Choux*

30 Mar

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Our new menu for April 2016 will be “Beard papa style” Japanese Cookie Choux!

Some of you (who have taken many of my cream puff classes^^) might be wondering whether it will be the same as what you’ve learnt before, but I say this will be different! The method of making the batter and the cream will be similar, but this one will grow bigger with cookie tightly attached to the choux. Inside is hollow so we will fill this with cream from the back.

 

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I have always wanted to make a cream puff like this, and after visiting Japan in end of 2015 to earlier 2016 and trying out Beard papa cream puff almost every day (haha), I’ve decided to try another shot. I am happy with the outcome and am excited to be introducing you this new recipe!

 

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The choux is quite big, so each of you will get to bring 5~6pcs back home.

 

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Another recipe for this class will be Carmamel Finacier. Since we have extra egg white after making creme patissiere (custard cream), we make use of it for this second recipe.

 

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We will use this heart-shape mold and pour caramel sauce in the middle part. It will be a lovely cake^^.

Here is the schedule for this class;

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM200 (RM159  for members)

*I am planning another class in May or June. So kindly keep yourself posted, thanks!

 

If you are interested in joining, kindly email me at caramelmoko@gmail.com. (Sorry I might overlook facebook or sms messages, so please email to me.)

Thank you and looking forward to hearing from you!

 

Cheers,

Tomoko

 

 

 

 

April Class Schedule*

29 Mar

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Hi there!

I am posting April Class Schedule (and early May) today! Kindly note that I will be starting from 4th week of April. As for the class terms (fee, duration and others), they remain the same as before. All the classes are hands-on workshop style with maximum 6 students/class.

If you are interested in joining class, kindly email me at caramelmoko@gmail.com.

Thanks and looking forward to baking with you again^^!

 

1. “Beard Papa Style” Japanese Cookie Choux & Caramel Finacier – Basic Class – *New*

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Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

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Caramel finacier with melty caramel on top

 

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM200 (RM159  for members)

 

 

2. Japanese Souffle Cheesecake & Diamant Vanille Cookie – Basic Class – *Repeat Class*

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Caramel Factory’s signature cheesecake!

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Vanilla butter cookie coated with sparkling sugar

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

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Japanese Souffle Cheesecake.

 

3. Pistachio Pound Cake & Chilled Yogurt Cake – Basic Class – *Repeat Class*

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Two layer cake with pistachio & vanilla flavors. 

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DATE&TIME:            May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Pistachio Pound Cake.

 

 

I am also planning Season Special Class in late May to June! I am thinking of either Afternoon Tea Special class or American Sweets Special class. Will update to you as soon as I confirm! Thanks.

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See you!!!

Warmest regards,

Tomoko

 

 

 

 

 

Class and other updates*

17 Mar

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Hi there!

It’s been a few months since I commented my last post ><… Sorry for my late updates and thank you so much for visiting this site meanwhile! I was also happy that so many of my students contacted me asking about the classes and caring for my condition. I’m doing fine^^. And I’m glad to inform you that I will finally be starting my classes again in end of April! I will be updating class schedules at the end of this month, so hope you can check once it’s out!

 

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New students are also very welcome! My classes are from beginners and it will all be hands-on workshop. I am limiting the class to 6 students only so the class will be held in intimate style! For the details of class fee & others, I will post together with the schedule!

 

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By the way, I went back to Japan in December to January and spent the New Year with my family. It was almost after 10 years… or more? since I spent my New Year back in Japan. I missed Japanese New Year, but was hesitant to go back in winter because it’s a little too cold there (and we barely had any winter clothes). My parents-in-law and my brother-in-law also came along! Fortunately this year was rather a warm winter and kids also had great fun without falling sick!

This snow photo is from Nagano. My daughter had been asking me to show her the real snow, so we arranged a trip to Nagano with my parents and my sister family. Yes, it doesn’t really snow in Tokyo!

 

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Our traditional New Year dish called “Osechi”. – at Karuizawa Prince Resort.

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I also tried many Christmas cakes and some festive foods,

 

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such as stollen and Galette de Rois,

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and visited my favorite pastisserie.

It was a great trip!

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This is Gateau Chocolat. It’s simple and nice. I’ve been baking with this recipe for almost 20years! I am looking forward to baking with you again @ Caramel Factory ^^.

 

Cheers,

Tomoko