Search results for 'tart au citron'

Tart au Citron @ L’oiseau de Lyon*Tokyo

17 Jul

tart au citron

We are making tart au citron (lemon tart) this month!

This picture is one of the best tart au citron I’ve ever had – in a patisserie called L’oiseau de Lyon in Yushima, Tokyo. There are many ways to decorate this cake with Italian meringue, and this is one of the sample using Saint Honore piping nozzle. I had this cake a couple of years ago so didn’t remember, but now that I look at it there was lemon macaron^^. How cute!

Thank you for visiting my blog^^.


Tart au Citron*

3 Jul


Our premier class for July is Tart au Citron (Lemon tart) ! 

It’s a very fresh tart with lemon cream inside. We will make pate a sable, creme d’amande, lemon butter cream and decorate with italian meringue. 

Most of the lemon tart you see in a shop only has tart crust, lemon cream and italian meringue but I like to put a thin layer of creme d’amande to add some nice flavor and to soften the sour taste.


Italian meringue in lemon tart is also an important part, as it will help soften the sour lemon cream taste. It also makes the tart look more attractive and delicious^^! You get to bring back 6pcs of those in 10cm mini tart size.


Another menu for this class is creme burlee. This is a simple and delicious recipe, and I believe it will appeal to everyone. We will bake them in a aluminum cup for 4pcs each.


Here are the schedules for this class.

DATE:        July 13th (Sat.) 2:00pm-6:00pm —> FULL

                    July 26th (Fri.) 11:00am-3:00pm

FEE:            RM195 (RM149 for members)

*In case the class is full, I will put you on a waiting list.

To register for this class, please contact me at (Tomoko). Thank you and I am look forward to seeing you!

Tarte! Tarte! Tarte!

19 Oct

The other day I made various kinds of petit tarts. If you’ve been following my blog (thanks a lot!), you should know by now that I’m a big fan of tart^^! I like its cruncy texture and butter rich flavor…

The ideal texture of tart is that when you bite onto it, it breaks easily and melts in your mouth. But I see many tarts that do not have this texture… They are as hard as a rock and you need to force break them with your fork^^; I had tart au citronin in a cafe the other day and oh my, it was exactly like that!

This happens because during tart making process the butter melted causing the tart to lose its crunchiness. Tart is rather a sensitive pastry to make.

So these are the tarts I made:

Prune & apple tart,

Caramel walnuts tart,

Pink grapefruits tart (fresh & baked) and

Fresh mango tart

The cream that I used for fresh fruits was creme diplotmate (castard cream + fresh cream). It made the tarts very juicy~.

I believe that my tart is the best! So I hope to teach my recipe and the tips to make good tarts in my baking school Caramel Factory^^!

Lemon cakes & happy Mother’s Day!

12 May




We are in the midst of baking lemon cakes. This is Tart au Citron, a refreshing lemon tart with tart crust, creme d’amande (almond cream), lemon cream and italian meringue on top. I prepared many lemons for this class and also for the Weekend au Citron class for this coming weekend!






I am looking forward to baking with you again. Have a great weekend and Mother’s Day!






May 2017 Class Schedule*

19 Apr

DSC_0785 copy


Today I am posting May 2017 class schedule ^^. 

Our theme for May is fresh lemon! I will be introducing “Week-end Citron Cake“, a French style lemon butter cake as our new recipe. Week-end Citron originates from people baking this cake on weekends to share with their family members and loved ones. Since May 14th is Mother’s Day, I think it is a great way to celebrate this day^^.

I will also be teaching Tart au Citron and other cakes from April classes. Ramadan month is starting from end of May. Let’s enjoy baking next month again!

Here is the class schedule; *Please also refer to our Class Calendar.


1. Weekend Citron Cake & Lemon biscotti – Basic Class –


Fresh and moist lemon butter cake


Lemon & pistachio biscotti

DATE:        May 6th (Sat.) 11:00am-2:30pm – FULL

                    May 14th (Sun.) 11:00am-2:30pm

                    May 24th (Wed.) 11:00am-2:30pm

FEE:            RM200 (RM159 for members)

2. Tart au Citron & Creme Burlee *Repeat* – Premier Class – 


Tart au Citron – Pate Sable, Creme d’amande and Lemon Cream


DATE:        May 13th (Sat.) 11:00am-3:00pm – FULL

                    May 17th (Wed.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

*For details of this class, kindly refer to my previous post Tart au Citron class.

3. Double Chocolat Cream Rollcake & Mini Caramel Nuts Cake *Repeat* – Basic Class –


Moist chocolat rollcake with

2 kinds of chocolate cream

DSC_0804 copy

Caramel Cake with almond & pumpkin seeds

DATE:      May 7th (Sun.) 11:00am-2:30pm 

    FEE:     RM200 (RM159  for members)

4. Yakigashi Special *Repeat* – Season Special Class-

*Coffee Walnuts Pound cake

*Blueberry Cheese Tart

*Coffee Nuts Cookie


Three recipes for coming Ramadan month and following Raya celebration!

Many coffees are used in this class and will keep you awake! The tasting session is with the hand-dripped coffee, and I am asking the Coffee & Macaron class graduates to pour us a nice cup of coffee^^*.


DATE:      May 28th (Sun.) 11:00am-3:30pm 

   FEE:      RM250 (RM195  for members)

*For details of this class, kindly refer to my previous post Yaigashi Special Class.

To register for the class, kindly email me at (Tomoko).

Thank you so much and I am looking forward to hearing from you!!!



July 2013 Class Schedule*

19 Jun

Hi there! I would like to post July 2013 class schedule~.

<New Lessons>

1. White Gateau Chocolat (6″ round) & Brownie tart (3cm square 9pcs)


Gateau chocolate using white chocolate and apricot.

brownie tart

Walnuts and chocolate chip brownie with tart crust at the bottom.

DATE:        July 14th (Sun.) 2:00pm-5:30pm —> 1 more seat left!

                    July 18th (Thurs.) 1:00pm-4:30pm

                    July 27th (Sat.) 11:00am-2:30pm —> FULL

FEE:            RM180 (RM139 for members)


2. Japanese Maccha Rollcake (10″x 12″) & Chocolate Maccha Muffins (muffin 5pcs) 


Japanese green tea roll cake with green tea ganache and strawberry.

green tea & chocolate

2 layers of muffin in chocolate and green tea flavor.

DATE:        July 6th (Sat.) 11:00am-2:30pm —> FULL

                    July 21st (Sun.) 11:00am-2:30pm —> FULL

                    July 24th (Wed.) 11:00am-2:30pm

FEE:            RM180 (RM139 for members)


3. Tart au Citron (6pcs x 10cm) & Creme Burlee (4 cups)


Tart au Citron – Pate Sable, Creme d’amande and Lemon Cream


DATE:        July 13th (Sat.) 2:00pm-6:00pm —> FULL

                    July 26th (Fri.) 11:00am-3:00pm

FEE:            RM195 (RM149 for members)

<Request Lessons>

4. Caramel Dacquoise (12pcs) & Mango Mousse (6 cups)


Mini meringue base cake with caramel buttercream inside.

mango pudding

Delicious mango mousse with coconut sauce on top.

DATE:        July 17th (Wed.) 11:00am-3:00pm

                    July 28th (Sun.) 1:00pm-5:00pm  

FEE:            RM195 (RM149 for members)



5.  Entremet Chocolat Orange (6″ round) & Cream Cheese Cookie 


Chocolate and orange layer mousse cake with salty chocolat sable.

cream cheese cookie

DATE:        July 11th (Thurs.) 1:00pm-5:00pm

                    July 20th (Sat.) 11:00am-3:00pm

FEE:            RM195 (RM149 for members)

6. Opera Maccha (9cm x 18cm square) & Green tea snowball cookie


Green tea opera with a hint of lemon flavor

green tea snowball cookie

DATE:        July 7th (Sun.) 11:00am-3:00pm —> FULL

FEE:            RM195 (RM149 for members)

To register for the class, please email me at (Tomoko). I am looking forward to hearing from you!!!


December 2016 Class Schedule*

24 Nov


Today I would like to post December 2016 class schedule. Thanks for waiting!

Christmas season is coming and I am excited to introduce some Christmas style cakes and cookies to you! “Pistachio x Red berries” is my theme for this year’s Christmas. We will make this combination into Choux wreath and Entremet layer cake. I will also be repeating some popular classes from the past such as Strawberry Short Cake and Raspberry Cheesecake. Of course, gingerbread cookie too. I myself cannot go through Christmas without baking those items!

Here is the class schedule;  *Kindly refer to Class Calendar as well.

1. Choux de Noel ~Earl Grey Tea x Pistachio~ & Tea Snowball Cookie – Basic Class –

Wreath style Cookie Choux (Earl grey tea flavour)

with Earl grey tea creme patissiere & pistachio chantilly

DATE:       December 3rd (Sat.) 11:00am-2:30pm – FULL   

                    December 18th (Sun.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)


2. Entremet de Noel ~Framboise x Pistachio~ & Sable au Citron – Premier Class –

Entremet layer cake with pistachio dacquoise, pistachio pain de gene,

raspberry mousse & vanilla mousse

DATE:      December 10th (Sat.) 11:00am-3:00pm – FULL    

                 December 15th (Sun.) 11:00am-3:00pm

                  December 23rd (Fri.) 11:00am-3:00pm – 1 more seat left!

    FEE:       RM210 (RM169  for members)


3. Strawberry Short Cake & Pate de Fruits Framboise *Repeat* – Basic Class –


Japanese style Strawberry Short Cake


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

DATE:        December 17th (Sat.) 11:00am-2:30pm 

    FEE:       RM200 (RM159  for members)


4. Raspberry Cheesecake & Ginger bread cookie *Repeat* – Premier Class – 

Non-baked type of layer cheesecake with sable, biscuit joconde,

and raspberry coulis in between

DATE:       December 20th (Tue.) 11:00am-3:00pm – FULL

    FEE:       RM210 (RM169  for members)


5. Caramel Nuts Tarte & Sable Mandian – Premier Class – *Request*

Caramel Walnuts Tart

Sable Mandian, using cassonade sugar and various nuts!

DATE:        December 7th (Wed.) 11:00am-3:00pm 

    FEE:       RM210 (RM169  for members)


For registration, kindly email me at (Tomoko).

Thanks and I look forward to hearing from you!

October Class Schedule*

20 Sep

Hi! Today I would like to update the class schedules for October. Continuing from last month, we have autumn cakes and cookies and this month we would also like to focus on some chocolate pastries! We also have Halloween Special Class, a 5-hour-course with 3 menus and we will be making various pumpkin sweets! I’ll be introducing popular mille crepes in this class too! So here are the schedules^^.

*Please be noted that the pictures are just an image.*

1. Basic Class

    MENU: Sachertorte (7″ round) & Apricot biscuit

    DATE:   October 6th (Sat.) 10:30am-2:00pm

                    October 21st (Sun.) 3:00pm-6:30pm             

    FEE:      RM180 (RM135  for members)

2. Premier Class

MENU:  Tart au Tiramisu (10cm round x 6pcs) & Chocolat Orange Finacier

    DATE:  October 7th (Sun.) 10:30am-2:30pm —> 1 more seat left!

                   October 20th (Sat.) 10:30am-2:30pm             

    FEE:       RM195 (RM146  for members)

3. Halloween Special Class

    MENU: Pumpkin Mont Blanc (6pcs) & Mille Crepe & Pumpkin Biscuit

    DATE:   October 13th (Sat.) 10:30am-3:30pm —> FULL

                    October 27th (Sat.) 10:30am-3:30pm             

    FEE:      RM220 (RM165  for members)

4. Basic Class

    MENU: Apple Caramel Pound Cake (18cm pound) & Chocolate Pecan nuts Cheesecake (10cm round)

    DATE:   October 21st (Sun.) 10:30am-2:00pm 

    FEE:      RM180 (RM135  for members)

5. Basic Class

    MENU:  Charlotte Poir (7″ round) & Madeleine au Citron (6 pieces)

    DATE:  September 27th (Thu.) 10:30am-2:00pm

                   October 14th (Sun.) 3:00pm-6:30pm 

    FEE:      RM180 (RM135  for members)


<Intermediate Children Baking (Age 8yrs-14yrs)>

For children class in October, we will be baking two kinds of muffins!

     MENU: Blueberry Muffin & Oreo Muffin (4pcs each)

    DATE:  October 14th  (Sun.) 10:30am-1:30pm

    FEE:       RM85/person

To register for classes, please contact us by email or sms: / 012-352-3106 (Tomoko). Thank you very much!

June Class Schedules*

16 May

Good morning^^!

Today I’d like to post class schedules for the month of June. Please check them out!

1.Basic Class

   MENU: Japanese Cream Puff & Vanilla Viennois Cookie

*This cream puff recipe is different from the Hinamatsuri Special Class held in March 2012.

    DATE:  June 9th (Sat.) 10:30am-2:00pm

                  June 24th (Sun.) 10:30am-2:00pm                 

    FEE:       RM180 (RM135  for members)

2. Basic Class 

     MENU: Summer Orange Pound Cake (18cm pound) & Mascarpone Cream Puff (3pcs)

        DATE:  June 3rd  (Sun.) 10:30am-2:00pm

                  June 16th (Sat.) 10:30am-2:00pm                 

    FEE:       RM180 (RM135  for members)

3. Premier Class

     MENU: Caramel Nuts Tarte (6 pcs) & Sable Mandian    


*The tart in the front middle.

DATE:   June 10th (Sun.) 10:30am-2:30pm

                   June 28th (Thu.) 10:30am-2:30pm

    FEE:       RM195 (RM146 for members)

4. Repeat Class – April Basic

MENU: Caramel Dacquoise & Mango Mousse

    DATE:  June 21st (Thu.) 10:30am-2:00pm

    FEE:       RM180 (RM135  for members)

5. Repeat Class – Special Short Class

     MENU: Starbucks Style Chocolate Chunk Cookies!


    DATE:  June 9th  (Sat.) 3:00pm-5:00pm                 

    FEE:       RM65 only!

6. Special Macaron Workshop

     MENU: Belgium Chocolat & Vanilla Rose

    DATE:  June 17th  (Sun.) 3:00pm-6:30pm

    FEE:       RM195 (RM162 for members)

<Bread Course>

     Session 1 – Table Rolls

     MENU: Sausage Roll & Ham and Cheese Roll (soft bun)

     DATE:  July 1st (Sun.) 10:30am-1:30pm

     FEE:       RM130 (RM115 for members)


    Session 2 – Bagels

     MENU: Chocolate Walnut Bagel & Cranberry Honey Bagel

     DATE:  July 1st (Sun.) 2:30pm-5:30pm <— Revised time!

     FEE:       RM130 (RM115 for members)

     Session 3 – Sweet Breads

     MENU: Pumpkin Bread & Red Bean Bread

         DATE:   June 2nd (Sat.) 10:30am-2:00pm

          FEE:       RM130 (RM115 for members)

     Session 4: Japanese Doughnuts (2 kinds)

     DATE: June 2nd (Sat.) 3:00pm-6:30pm

                  June 23rd (Sat.) 10:30am-2:00pm

     FEE:       RM130 (RM115 for members)

     Session 5: Japanese Snow White Bread & Filling

DATE: June 16th (Sat.) 3:00pm-6:30pm

                June 23rd (Sat.) 3:o0pm-6:30pm

FEE:       RM130 (RM115 for members)

<School Holiday Children Baking Program (Age 4yrs – 12yrs)>

School holiday is coming soon. This month we are going to make the most popular cakes and cookies in the past among the children!

Day 1: June 6th (Wed.) 10:30am-2:00pm          Angry Bird Cupcakes 

Day 2: June 7th (Thu.) 10:30am-2:00pm         Disneyland Cookies

FEE: RM150 for 2 day course

<Intermediate Children Baking (8yrs-13yrs)>

Of course we will have the Intermediate Children Baking too!

MENU: Chocolate Banana Chiffon Cake in cups!

DATE:  June 17th (Sun.) 10:30am-1:30pm

FEE:      RM85

To sign up for the classes, please contact us by email/sms: 012-352-3106(Tomoko). We are looking forward to hearing from you! Thank you!

Maccha Rollcake

23 Feb

In Japan, Rollcake has become one of the most popular cakes in the last few years. Everyone from famous patisserie chefs to housewives started baking various kinds of rollcakes. There are some shops just specialized in rollcakes that opened in Tokyo and other areas in the last couple of years.

Housewives will write in their blogs what kind of rollcake they baked on the day and how well they could roll the cake (because appearance is another important thing for this cake), and they comment with each other on how good it looks and so on.

At first I didn’t care much about rollcake, but because it was just so popular that I also started baking various kinds of rollcakes and came to appreciate its simple yet refined taste!

This rollcake I made is Maccha Rollcake with Strawberry inside. Actually it’s slightly more complicated than it looks. I added citron taste to the cream and the green leaf-looking thing below strawberry is maccha ganache (maccha mixed with white chocolate). It all unites in your mouth, hmm…

I used expensive ‘maccha powder’ that I brought back from Japan. It really makes a big difference in taste whether you use a good maccha powder or not. The good one is in vivid green, not brownish, with good maccha fragrant. Unfortunately I haven’t been able to find a good maccha powder here yet. If anyone knows the way to get good maccha powder, please tell me! hehe…