Tag Archives: Choux pastries

June 2017 Class Schedule*

17 May

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Hi there!

Today I am posting June Class Schedule. Prior to Hari Raya at the end of June, I am holding a couple of Raya Special classes! For special macaron class, I will be teaching four of my favourite flavours. Please take this opportunity to learn caramel factory’s signature macarons^^.



<June 2017 class schedule>

1. Raya Special! Cafe Noisette (18cm x 9cm size) & Cafe Viennois – Special Class – 

Haezlnuts dacquoise cake, hazelnuts feuillantine, 

chocolat ganache and cafe chocolat blanc mousse


Crispy Viennois cookie with coffee flavour

DATE:       June 7th (Wed.) 11:00am-3:00pm – FULL

                    June 10th (Sat.) 11:00am-3:00pm

                    June 18th (Sun.) 11:00am-3:00pm – 1 more seat left!

FEE:           RM250 (RM198 for members)


2. Raya Special! Macaron Class (4 flavours!) – Special Class –

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* Japanese Green Tea macaron

* Raspberry macaron

* Chocolat macaron

* Vanilla macaron


DATE:       June 3rd (Sat.) 11:00am-2:30pm 

                    June 22nd (Thurs.) 11:00am-2:30pm – FULL

 FEE:           RM250.-



3. Fraisier (French style Strawberry cake) & Financier au the *Request* – Premier Class –


French style Strawberry cake with biscuit genoise (sponge cake),

creme moussline, strawberry and strawberry nappage


Financier petit gateau with earl grey tea flavour

DATE:      June 11th (Sun.) 11:00am-3:00pm 

    FEE:     RM210 (RM169  for members)


4. Paris Brest & Eclair au Chocolat *Repeat*  – Premier Class – 

Paris brest

Popular choux pastry in a ring form with hazelnuts praline cream inside


Eclair with chocolate cuustard cream

DATE:      June 17th (Sat.) 11:00am-3:00pm 

   FEE:      RM210 (RM169  for members)


To register for the class, kindly email me at caramelmoko@gmail.com (Tomoko).

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





Choux de Noel & Tea Snowball Cookie*

30 Nov


Our 2016 Christmas Lesson #1. is Choux de Noel, a Japanese style cookie cream puff in wreath shape filled with earl grey tea creme patissiere (custard cream) and pistachio chantilly. We will decorate it with some strawberries and blueberries.


The key for this class is to make cream puff grow nicely, and you will be learning some tips to make it successful. Hope everyone’s choux becomes nice shape^^!

The crunchy cookie on top has a hint of cinnamon so that the combination of tea x cinnamon spice will remind you of hot chai and Christmas spice cookies and cakes.


Another recipe for this class is Tea snowball cookie. It’s an earl grey flavored cookies coated with icing sugar, and if you like you can also add some cinnamon spice to its decoration.

Let’s enjoy the last month of year 2016 with some nice cookies and cakes!

Here is the schedule for this class;

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

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

   FEE:    RM200 (RM159 for members)

Thanks for your support and I will be 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 caramelmoko@gmail.com (Tomoko).

Thanks and I look forward to hearing from you!

Japanese Cookie Cream Puff & Strawberry Green Tea Eclair*

7 Mar


March Basic class is Japanese Cookie Cream Puffs & Green Tea Strawberry Eclairs.

Choux pastries have always been popular items in the class! I have done many variations of Cream puffs and Eclairs, as well as Paris brest in the past. This time I will be introducing a Green Tea flavored Eclair for the first time ^^*.

The eclair crust has some maccha powder, and inside is green tea flavored creme patissiere (custard cream) and creme chantilly (whipped cream). I will be demonstration exactly like the photo and will pipe two types of creams in different layers, but for transport safety you can combine the cream and pipe out in light green color tone. Both are nice and tasty.


As for the Japanese Cookie Choux, we will be making a standard cream puff with crunchy and melty cookie on top. Inside will be vanilla flavored custard cream. Compared to the cream puffs I see in Malaysia, my cream puffs tastes more milky and creamy as it is a Japanese type!


Here is our class schedule;

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)

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

Thank you so much and looking forward to seeing you soon!

Eclair au Cafe & Eclair au Caramel*

24 Jul




Hari Raya holiday is coming soon! So what is your plan for this holiday? Visiting family, relatives, travelling… or baking ^^*?

As for me, I will have classes till this weekend and will close shop from next Monday to Wednesday! I don’t have any plan during my holiday but sure will have some relaxing time with my family between my classes.

By the way, this Sunday we have Eclair au Cafe & Eclair au Caramel class! I have done many choux pastry classes in the past, but this one is specially focused on eclair making. Eclair is very similar to cream puff making, but the difference is in its long shape and slightly harder texture. It’s slightly more difficult to make but if you follow the right steps you can make a beautiful and delicious eclairs!





We will make 2 kinds of eclairs in the class: Eclair au Cafe, eclairs with coffee cream and coating chocolate. And Eclair au Caramel, eclairs with salty bittersweet caramel and crispy hazelnuts on top. This crispy hazelnuts was a big hit among my family and friends who have tried them out!

You get to bring back Eclair au Cafe (7 pcs) and Eclair au Caramel (8 pcs), both in 12cm length.


Here are the class schedules;


DATE & TIME:    July 27th (Sun.) 11:00am-2:30pm – FULL

                                August 22nd (Fri.) 1:00pm-4:30pm

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



If you are interested in joining class, please contact me at caramelmoo@gmail.com (Tomoko). Thanks for visiting my blog and I am looking forward to hearing from you!!!




April 2014 Class Schedule*

17 Mar


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.


<APRIL 2014 Class Schedule>

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


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


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 –


Almond base cake with geentea ganache!


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 –


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 –


Green tea chiffon cake with white chocolate


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-


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 –


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


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.


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!


Course Details


– 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





macarons photo


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;

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.)

*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!!!


Saint Honore Caramel*

5 Mar


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.


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.

Arnaud Larher

Saint Honore a Caramel @ Arnaud Larher Paris

Pierre herme

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!


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!!!