Tag Archives: Cream Puff

Paris-Brest * March Premier Class

28 Feb

Paris brest

In March Premier class, we will learn one-step advanced choux pastries; Paris-Brest & Eclair au Cafe.

The name of Paris-Brest came from the bicycle race, tour de France, which is held every year around June. The cyclists race between the city of Paris and Brest, and the shape of this pastry represents the cycling wheel.

DSC_0907For this Paris-Brest, the cream is normally butter cream base combined with creme patissiere (custard cream) and hazelnuts praline. Hmmm yummy~. We make a large ring choux about 7″ size and decorate them with roasted almond slice, praline butter cream and mini choux.

Another menu for this class is Eclair au Cafe (4pcs each). We will practice baking choux in Eclair shape and fill them with coffee flavored cream.

DSC_0735

So for those of you who wanted to learn choux pastries, this is a great opportunity for you to practice them! And for those who has learnt the cream puffs before, this is a great chance for you to master them and to also add into your new recipes!

Here are the class schedules;

DATE:         March 17th (Sun.) 1:00pm-5:00pm —> FULL

                         March 28th (Thurs.) 11:00am-3:00pm —> 1 more seat left.

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

If you are interested in joining class, please contact me (Tomoko) by email: caramelmoko@gmail.com. Thank you and hope to see you soon!!!

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Halloween Special Class*

8 Oct

It’s October, the month of Halloween~! Well, not so many people celebrate Halloween in Malaysia… but anyway we have Halloween Special Class this month^^*!

We will be baking 3 items in this class; Pumpkin Choux Mont Blanc, Mille Crepe and Pumpkin biscuit.

Traditional Mont blanc is made with meringue and chestnut cream but I’ve changed the recipe into a Japanese style pumpkin mont blanc since chestnuts are quite hard to get in Malaysia. My mont blanc goes like this; Chocolat choux (chocolate cream puff), chanti cream, raspberry jam, creme patissiere (custard cream), chanti cream, sautee apple and pumpkin cream.

This is a good practice for you to master cream puff! Each of you will bring back 6pcs 7pcs of those pumpkin mont blanc.

Another recipe is Mille Crepe. This item is apparently getting popular in Malaysia and I hear a lot about it these days. My mille crepe has 20 over layers of crepes and we will stack them up with chanti cream, creme patissiere (custard cream) and raspberry or strawberry sauce in between each layers. Each of you will bring back half of the cake (4 slices).

Finally we will bake pumpkin cookie. This cookie is very easy to make and it’s healthy too! It’s so easy to eat that you can munch on in without questioning the calories^^…

Here are the class schedules;

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

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

    FEE:      RM220 (RM165  for members)

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

Pierre Herme Paris ~Tokyo~

19 Aug

In the heart of Tokyo Aoyama, there’s a very elegant and nice patisserie called Pierre Herme Paris. Pierre Herme has now several branches in Tokyo, but this was the first branch that opened in Japan in the winter of 2005. It is a two-storey building with a boutique on the 1st floor and salon/bar chocolat on the 2nd floor where you can overview the city of Aoyama, a very trendy and fashionable city between Shibuya and Omotesando. My university campus is just right opposite this boutique! Oh~ I wish they came a bit earlier when I was still in school, haha…  (but it’s a little too pricey for students)

Anyway, my husband and I decided to have a cup of tea there while my mother was baby sitting Hanae taking a nap in the stroller. Yeay!

Pierre Herme is famous for his Rose flavor cakes and macaron called Ispahan and so I ordered St. Honore Ispahan with Ispahan tea. I am always fascinated by this beautiful form of St. Honore.

Another cake I wanted to have was tart au vanille but unfortunately it was not the season so instead I ordered Mille Feiulle. I still remember when I had his first Mille Feiulle about 5 years ago and was overwhelmed by it. Since then I’ve never encountered anything better than that (although the one in Angelina @ Paris was pretty good), and it didn’t betray my expectation this time again!

I truly recommend this cake if you happen to drop by Pierre Herme boutique. His cakes are all quite big in size so it’s enough for two people to share.

The showcase was full of RIKA chan barbie doll. It was funny so I took a couple of photos.

Official website of Pierre Herme Paris Aoyama 

June class has started**

5 Jun

It’s already June! Some pictures from last weekend classes^^.


Summer Orange Pound Cake

Pumpkin & Red Bean Bread

See you next week ^^

Basic Class * Japanese Cream Puff!

30 May

Another Basic Class Menu for June is Japanese Cream Puff and Vanilla Viennois!

This time we will bake what is called a Cookie Choux in Japan, which is a cream puff with crunchy biscuits on top! It is different from the cream puffs we baked in Hinamatsuri Special Class. The custard cream inside is also different too, and this is denser type of cream. We will bake those cream puffs in a small size and each of you will bring back about 18 pieces of them!


yum yum…

I’ll teach you the tips of making the cream puffs in round and nice shape!

The second item for this class is Vanilla Viennois, which is a light and crunchy cookie rich in vanilla flavor. To answer to some of my students, this is also quite different from Diamant Vanille or Vanilla Swirl cookies that I taught in the past. All my recipes are different for each classes ^^.

We will practice piping this cookie in a wavy shape. This cookie will be good for the coming Hari Raya Gifts to your family and friends!

The theme for this class is; Cream Puff, Cookie and Piping

Here are the dates for this class.

June 9th (Sat.) 10:30am-2:00pm –> FULL

June 24th (Sun.) 10:30am-2:00pm –> 2 more seats left!

Fee: RM180 (RM135)

*This class will be additional 10% OFF (RM120 only) if you’ve joined the Hinamatsuri Special Class in March!

If you are interested in joining this class, please contact us by email or sms/call; caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you so much and I look forward to hearing from you!!!

Dessert Plate for Coffee Break*

28 Feb

I made a dessert plate for my 4pm coffee break yesterday! The menu was Souffle cheesecake, Diamant vanilla and cream puff ^^.

We just finished Japanese Souffle Cheesecake & Diamant Vanille class last weekend. This class is so popular that I’ve been conducting since January. We will have another class again on March 18th (Sun.) 10:30am-2:00pm!

コーヒータイムに、デザートプレートを作ってみました☆

プレートのデザートたちは、先週末レッスンを終えたばかりのス フレチーズケーキディアマンサブレ、そして今週末にレッスンを控えているシュークリームです。 このスフレチーズケーキのレッスンは、1月から開催しているメニューなのですが、とても人気なので毎月クラスを設けております。 日本のスフレチーズ、大 人気です!

This Japanese Cream Puff is one of the menu from Hinamatsuri (Children’s Day) Special Class. I made it in mini size today. Yummy~.

During the class I will be teaching the tips of making cream puff crust together with perfect matching cream. Let’s beat the ****d papa’s cream puff together!

シュークリームは、雛祭りスペシャルレッスンのメニューの一つになります。 基本のシュー生地作りのコツから、美味しいクリームの作り方まで丁寧にご教授致します。 どこのお店にも負けないシュークリーム作りを一緒に致しましょう!

日程は下記の通りとなっております。

Hinamatsuri Special Class will be on;

DATE:  March 3rd (Sat.) 10:30am-3:30pm

                 March 24th (Sat.) 10:30am-3:30pm

     FEE:       RM250 (RM162 for members)

If you are interested in learning how to bake @ Caramel Factory, please contact us by email/sms; caramelmoko@gmail.com/012-352-3106.

I’m looking foward to hearing from you!

レッスンにご興味おありの方は、メールか携帯電話/smsにてご連絡下さい。

皆様のご受講を心よりお待ちいたしております!