Tag Archives: dacquoise

April 2014 Class Schedule*

17 Mar

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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.

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<APRIL 2014 Class Schedule>

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

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

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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 –

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Almond base cake with geentea ganache!

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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 –

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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 –

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Green tea chiffon cake with white chocolate

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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-

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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 –

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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

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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 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 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

 

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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

 

Here are the class schedule;

DATE DAY 1 DAY 2 DAY 3
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.)
May          

*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!!!

 

Green Tea Dacquoise & Fondant Chocolat au Maccha*

13 Mar

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Our March Basic class menu is Green Tea Dacquoise & Fondant Chocolat au Maccha (newly added)!

Dacquoise is a meringue and almond base cake with butter cream inside, just like macaron, but the cake is softer and also chewy. The cake crust is easy to make but we need to handle with care to keep the texture! We will sandwich green tea butter cream which consists with green tea powder + anglaise sauce + italian meringue + butter. It’s a very nice butter cream that melts in your mouth. This can be used as macaron fillings, too!

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In this class we will also make Fondant Chocolat au Maccha and eat during the tasting session. It’s a Fondant Chocolat with melting maccha ganache inside. This cake is simple to make too!

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Here is the class schedule;

DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

FEE:                       RM195.00 (RM149.00 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!!!

March 2014 Class Schedule*

27 Feb

Hi there!

It’s been a very busy few weeks for me and my family, so sorry for the late post! I have been focusing on developing a new course, along with perfecting the Coffee Making and Macaron Master Course. Along the way I’ve also designed a few new classes for the coming months.  

Here (finally) is the March schedule! Since it’s a beginning of Spring season in Japan, we are going to use many green tea ‘maccha’ and strawberry this month!

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<MARCH 2014 Class Schedule>

1. Saint Honore Caramel *choux pastry! – Premier Class –

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Pate foncer (pie) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    March 8th (Sat.)    11:00am-3:00pm – FULL

                                March 23rd (Sun.) 11:00am-3:00pm

FEE:                       RM210.00 (RM169.00 for members)

2. Green Tea Dacquoise – Basic Class –

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DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

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

 

3. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

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maccha finache

DATE & TIME:    March 26th (Wed.)    11:00am-2:30pm – FULL

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

4. Strawberry Pistachio Tart *Request lesson* -Premier Class-

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DATE & TIME:    March 19th (Wed.)    11:00am-3:00pm – FULL

FEE:                       RM210.00 (RM169.00 for members)

5. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

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macarons photo

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! 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, known as the best way of making coffee. 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.

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Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

                               

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<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

 

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<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

Here are the class schedule;

DATE DAY 1 DAY 2 DAY 3
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.)
May

*January & February class are finished.

FEE:                       RM1,290.

*6 students maximum.

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!!!

 

Basic Class * Summer Orange Pound Cake!

30 May

This is a Summer Orange Pound Cake from June Basic Menu! It’s a very refreshing pound cake suited for hot weather, well… for Malaysia it’s all year round^^!

Week-end or Cake au Citron (Lemon Cake) are quite common for the pound cake and this is rather an unique Orange version of Week-end. We will first bake the orange butter cake in a 18cm pound mold, then decorate them nicely and shiny by two layers of special coating.

It can be eaten both warm and after being chilled in the fridge!

Another menu for this class is Mascarpone Cream Puff (4 pieces). It’s a soft and delicious puff with mascarpone cream inside. The crust is something similar to dacquoise that I taught in April class. It’s so~ easy to make so you don’t have to worry!

Theme for this class is… Pound Cake and Daquoise

The dates of this class are;

June 3rd (Sun.) 10:30am-2:00pm –> FULL

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

Fee: RM180 (RM135)

If you are interested in joining our classes, please contact us by email or sms/call; caramelmoko@gmail.com / 012-352-3106 (Tomoko). I am looking forward to hearing from you! Thanks.

Class Promotion for Caramel Dacquoise & Mango Mousse*

12 Apr

Yesterday we had a class on Caramel Dacquoise & Mango Mousse!

This is another interesting class we are having in April, and the last class will be held this weekend on April 14th (Sat.) 10:00am-1:30pm!

In conjunction with our 3 month anniversary promotion, this class will be 35% off (additional 10% off) for the members!

*For the students who already attended the class, or signed up for this weekend class, I will be giving you the rebate for your next class^^!

Caramel Dacquoise is a small Frech cake that is consisted of meringue and almond powder. This is students trying to peel of the cakes from the baking sheet, and finding pairs to sandwich delicious caramel buttercream!

Another menu for this class is Mango Mousse, which is a rich and sumptous desert! This is a dish that most of my Malaysian friends love, since it uses Mango and it’s sweet!  This rich mango mousse will surely bring you to heaven! You will bring 6 cups back home!

For details of this class menu, please check my earlier blog post Caramel Dacquoise & Mango Mousse!

Our last class is this Saturday!

DATE:  April 14th (Sat.) 10:00am-1:30pm

FEE:       RM180 —> RM117 for members

To join our class, please contact us by email/sms:  caramelmoko@gmail.com / 012-352-3106 (Tomoko) We are looking forward to hearing from you!!!

Thank you very much for visiting our blog!!! Please come back for more news on our April promotion as we will be updating frequently! Thanks and see you all soon!


Dacqoise Caramel Sale – April Basic Class*

30 Mar

It’s a lovely Friday afternoon. You must be counting down for the work hour to be finished… So what itinerary do you have this weekend^^?

Okay, I’d like to talk about some of the classes I have in April! This is Caramel Dacquoise from Basic Class. You’ll be learning this along with Mango Mousse in this class.

So what is Dacquoise?

Dacquoise is a meringue based cake rich in almond. The ingredients are quite similar to macarons, but  this is more towards cake and the texture is lightly crisp on the outside and soft on the inside. Dacquoise is usually served cold, and is an oval shape.

For my lesson we will make them in lovely heart shapes using piping bags, and sandwich them with bittersweet salty caramel buttercream! This butter cream is not a simple type but we will make creme anglaise (anglaise sauce) and combine them together with caramel sauce and butter. So we have lots to learn! Each of you will bring back 12 pieces of these.

So the theme for this lesson is; meringue, piping technique and butter cream.

Another menu is Mango Mousse (6 cups / each)! I learned this *secret recipe* from the Japanese chef who used to work in 5 star hotel in Tokyo. It’s very easy and deicious!

Here are the class schedules for this class;

DATE:  April 11th (Wed.) 10:30am-2:00pm

                  April 14th (Sat.) 10:00am-1:30pm

FEE:       RM180  (RM135 for members)

To join our class, please contact us by email/sms:  caramelmoko@gmail.com / 012-352-3106 (Tomoko) We are looking forward to hearing from you!!!