Tag Archives: Hazelnuts

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

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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 –

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

creme moussline, strawberry and strawberry nappage

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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 – 

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

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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!!!

 

Cheers,

Tomoko

 

Foret Noir Cake

21 Nov

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The cake from yesterday class; Foret Noir (Black Forest) Cake ~Caramel Factory style~ with chocolate mousse at the bottom and pitted cherry inside!

It’s one of my favourite decoration cakes (another one is Strawberry short cake), and I hope that students can bake this in their special occasions, such as birthday, Christmas and others…

So Christmas season is coming soon! Have you decided what cakes to bake (or buy) for this Christmas^^?

I will be posting December class schedule shortly.

Cheers,

Tomoko

Valencia ~Sadaharu Aoki Style Entremet Cake~ Class*

4 Aug

 

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Our new class in August: Entremet Valencia ~ Sadaharu Aoki Style ~. Originally from famous patissier Sadaharu Aoki’s Valencia, this entremet cake has been modified to Caramel Factory style, to enable you to create a high-end French style cake at your home^^.

It consists of 5 layers; Biscuit dacquoise (with a hint of hazelnuts), Crunchy praline feuilletine, Chocolat mousse, Biscuit chocolat, and Orange cremeux. It’s a delicious combination of chocolate x hazelnuts x fresh orange.

You will be making this cake in a pair with 7″x7″ (18cm square) mold, and will be bringing back 9cm x 18cm size each.

 

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Another menu for this class is Gianduja Sable. This is a soft type of cookie sandwiched with chocolat praline. We will pipe the cookie into round shape and bake.

So for this class, we will enjoy the great combination of chocolat * hazelnuts, together with orange!

Here is the class schedule;

 

DATE:     August 18th (Thurs.) 11:00am-3:00pm – FULL

                 August 27th (Sat.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)

 

Sorry but currently both class is full. I will be scheduling another 2 classes in September, so kindly let me know if you are interested in!

Thank you so much and I look forward to hearing from you ^^*

 

Cheers,

Tomoko

 

 

 

Foret Noir Cake & Hazelnuts Praline Sable*

3 Dec

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It’s December! Christmas and Year end is coming, and everyone must be getting busier for the coming gathering and events…!

In Japanese culture, we traditionally do a big house clean-up called “Oosouji” (大掃除) and also prepare New Year cards called “nengajyou”(年賀状)around this time. I called my mother yesterday and she was in the midst of making cards, haha. I won’t be making cards but I am slowly packing up my house so that we can start our New Year feeling fresh!

I am also excited to bake many cookies and cakes this month!

This is one of our Christmas Cake menu; Foret Noir (Black Forest). It’s a three layer cake with chocolate mousse and cherry inside. We will bake buscuit chocolat, chocolate cake using almond powder. The decoration part is always tedious but hope we can all finish up nicely!

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Another recipe for this class is Hazelnuts Praline Sable. This is a crunchy hazelnuts cookie sandwiched with praline chocolate. You can have it in room temperature but i like to eat it cold, too!

Here are the class schedules;

DATE:       December 7th (Sun.) 11:00am-3:00pm – FULL

                    December 12th (Fri.) 11:00am-3:00pm – FULL

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

    FEE:       RM210 (RM169  for members)

If you are interested in class, please contact me at caramelmoko@gmail.com (Tomoko). Thank you!

Hazelnuts Caramel Banana Tart*

19 May

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One of our Premier Lessons for May class is Hazelnuts Caramel Banana Tart!

My personal “theme” for this month is “Hazelnuts” ^^ and I am using many Hazelnuts item this month. This tart is made of hazelnuts tart (pate sucre), hazelnuts creme, caramelized banana and caramelized hazelnuts on top!

Caramelized banana and hazelnuts are sure match! The tart molding part (foncage) is slightly tedious as always, but once you bite onto this crunchy delicious tart you will forget all the pain you’ve gone through earlier on! 

 

 

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I like to have it both warm and cold.

And it goes very well with vanilla ice cream. yum yum…

 

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The second item is Hazelnuts Cocoa Sable. It’s a simple and nice sable with crunchy hazelnuts inside.

This cookie can be kept frozen, so it’s also good to bake for the coming Hari Raya month!

 

Here are the class schedule;

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – Finished

                                May 30th (Fri.)    11:00am-3:00pm – FULL

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

The class is currently full, but if you are interested in please contact me at caramelmoko@gmail.com, as I would like to consider adding a new class in future.

Thanks for visiting my blog, always!

May & June 2014 class schedule*

25 Apr

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Hi there, I blinked my eye and it’s already end of April! My daughter started going to Japanese kindergarten this month. She is excited with her new school life and as a parent, I feel very happy to see her enjoying and adjusting to her new life. But to this change and rather hectic life, I fell sick  this week…>< We all must take care of health, ya! And I always wish that my Caramel Factory baking class is a place for you to put away all your stress and give you relaxing and exciting moment. I truely appreciate your daily care and understanding to my shop and classes…

By the way, today I would like to post May and June class schedule, since I am planning to go back to Japan in middle to late June! Please check out the class details below. Thanks!

 

<May and June 2014 class Schedule>

1. Hazelnuts Caramel Banana Tart & Hazelnuts Cocoa Sable – Premier Class –


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Crispy hazelnuts tart, hazelnuts creme d’amande  with caramelized banana and hazelnuts

 

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Cocoa sable with crunchy hazelnuts

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – FULL

                                May 30th (Fri.)    11:00am-3:00pm – FULL

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

2. Mango Cheesecake (Non-baked type) & Cramberry Scone – Premier Class – 

Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

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Cramberry and white chocolate scone

 

DATE & TIME:    May 24th (Sat.)    11:00am-3:00pm – FULL

                               June 1st (Sun.)    11:00am-3:00pm – FULL

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

 

3. Paris Brest (Almond Praline) & Eclair au Chocolat *Request Lesson* – Premier Class – 

Paris brest

 Choux pastry with hazelnuts praline buttercream

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DATE & TIME:    May 22nd (Thurs.)    11:00am-3:00pm – FULL

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

 

4. American Sweets Special! ~ Blueberry & Cream cheese Muffin, Carrot Cake and Cinnabon ~ – Season Special –

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DATE & TIME:    June 7th (Sat.)    11:00am-3:30pm – FULL

                                       July – TBD

FEE:                           RM250.00 (RM195.00 for members)

 

5. Opera Maccha & Green tea snowball cookie *Replacement Lesson* – Premier Class –

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Green tea opera with a hint of lemon flavor

green tea snowball cookie

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

FEE:            RM210 (RM169 for members)

*For details of this class, please refer to my post Opera Maccha 

 

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

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maccha finache

 

DATE & TIME:    June 8th (Sun.)    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. Tart au Mango & Coconuts Sable*Request Lesson* – Premier Class –

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

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DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

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

 

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

     DAY 3 – Replacement class on May 11th (Sunday)

     *We will conduct this course again in July! Please look forward to it!

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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 Robusta

– 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      11th (Sun.)

*January – April 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!!!

 

 

Caramel Factory Chiffon Cake & Miroir Cookie * January Basic Class!

12 Jan

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January Basic Menu is Caramel Factory Hokkaido Chiffon Cake & Miroir Cookie!

Caramel Factory Hokkaido Chiffon Cake is a super moist earl grey tea chiffon cake with a hint of Japanese cream. Chiffon cake is quite common in Malaysia, but I believe the texture of this chiffon is slightly different from the Malaysian type, and is more fine and moist. We will bake this in 17cm chiffon cake mold, and once its cooled down (this process is quite important in making this cake!!!), will decorate with cream.

 

今月の基礎レッスンは、お紅茶のシフォンケーキとミロワールクッキーです!

お紅茶はもちろんアールグレイを使用し、しっとりと極上のシフォンケーキに仕上げます。コーティングには、日本から持って帰ってきた黒糖ベーストを隠し味に入れたシャンティを飾って。

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If you don’t have a special chiffon cake mold, you can bake this in a paper cup too, just like Hokkaido cake!

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Miroirs is a very unique French style cookie. Because its meringue based cookie and does not contain any flour, the texture is very light and easy to eat! We will coat them with almond chunks and sandwich gianduja chocolat, a hazelnuts praline taste of chocolate. It’s easy to make so you can bake a lot for this coming Chinese New Year!

ミロワールクッキーは、メレンゲベースの軽やかな食感が特徴のクッキーです。アーモンドをたっぷりとふりかけ、中にヘーゼルナッツの香ばしいジャンドゥージャのショコラをサンドします。 もうすぐ旧正月。 クッキーだけでもとても美味しい、贈り物にもお勧めの一品です!

Here are the class schedules;

*Since the current class all became full, I added a new class on February 2nd (Sat.).

DATE:     January 13th (Sun.) 11:00am-2:30pm    —> FULL

                  January 19th (Sat.) 10:30am-2:00pm  —> FULL

                  January 24th (Thur.) 11:00am-2:30pm  —> FULL 

                  February 2nd (Sat.) 10:30am-2:00pm —> NEW DATE!

    FEE:       RM180 (RM139  for members) 

To register for the class, please contact me by email or sms; caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you and looking forward to seeing you soon!