Fraisier Cake & Financier au The*

Premium menu for March class is Fraisier, a French style Strawberry cake. In Japan we have Strawberry short cake, a lighter type of Strawberry cake with pate a genoise (sponge cake), fresh cream and strawberry. Many of the traditional French cakes use buttercream in their cakes, and so as Fraisier cake.

Following the tradition, in the class we bake biscuit genoise and make it into thin slice and sandwich with creme moussline and strawberries. The traditional Fraisier cake has marzipan on top. In the class, we will coat with strawberry nappage. I will use Korean strawberries in this class ^^*!

The second menu for this class is financier au the, a tea flavoured petit gateau. Since we use egg yolk for the Fraisier custard cream, we use egg white for this buttercake!

Here is the class schedule;

DATE:      March 4th (Sat.) 11:00am-3:00pm

                   March 9th (Thurs.) 11:00am-3:00pm

                  March 26th (Sun.) 11:00am-3:00pm – FULL           

    FEE:     RM210 (RM169  for members)

If you are interested in joining this class, kindly email me at caramelmoko@gmail.com (Tomoko).

I will be repeating this class in April. Thanks.

Thanks and I look forward to hearing from you!

Cheers,

Tomoko

March 2017 Class Schedule*

Hi there! Today I would like to post March 2017 class schedule! (Here is the class Calendar)

March 3rd is Children’s day in Japan for girls, called “Ohinamatsuri“. Japanese families with daughters put up Ohinamatsuri dolls in their houses for a month, and celebrate with special dishes such as chirashi-sushi, clam soup and strawberry cake. Each of the dish and ingredients have special meaning. For instance, having clam (hamaguri) in the soup is a wish for the girl to find her perfect soulmate, like the two identical shells of a clam!

I also put out Hinamatsuri dolls for my daughter in early February ^^.

To celebrate this event, I would like to make Fraisier, a French style strawberry cake. I also am conducting Yakigashi Special class, since school holiday is coming soon. The simple and delicious yakigashi will fill you and your family’s stomach! I believe that this can also be one of the options for the coming Ramadan baking season too!

Here is the class schedule;

1. Fraisier (French style Strawberry cake) & Financier au the – 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:      March 4th (Sat.) 11:00am-3:00pm

                   March 9th (Thurs.) 11:00am-3:00pm

                  March 26th (Sun.) 11:00am-3:00pm – 1 more seat left!            

    FEE:     RM210 (RM169  for members)

2. Hokkaido Chiffon Cake & Miroir Cookie *Request* – Basic Class –

Earl grey tea flavoured chiffon cake

Miroir cookie sandwiched with Hazelnuts praline chocolat

*For details of this class, kindly refer to my post Caramel Factory Chiffon Cake & Miroir Cookie. This is an one time repeat lesson, so please don’t miss out!

DATE:      March 5th (Sun.) 11:00am-2:30pm 

    FEE:     RM200 (RM159  for members)

3. Sachertorte (Austrian style chocolate cake) & Apricot Sable *Request* – Basic Class –

Austrian style moist chocolate cake 

sandwiched and coated with apricot jam, glacage au chocolat

French style biscuit sandwiched with apricot jam

*For details of this class, kindly refer to my previous blog post Sachertorte & Apricot Sable. This is an one time repeat lesson so please don’t miss out!

DATE:      March 12th (Sun.) 1:00pm-4:30pm* Re-scheduled from 11th March. 

    FEE:     RM200 (RM159  for members)

4. Yakigashi Special – Season Special Class-

*Coffee Walnuts Pound cake

*Blueberry Cheese Tart

*Coffee Nuts Cookie

This is my first time introducing you to some coffee flavoured cake and cookies! The tasting session will be with coffee (of course, I can also make you tea), so the graduates with “Coffee & Macaron Master Course” please help me make hand-dripped coffee in the class ^c^!

DATE:      March 18th (Sat.) 11:00am-3:00pm – FULL

                  March 29th (Wed.) 11:00am-3:00pm             

    FEE:     RM250 (RM195  for members)

If you are interested in joining the class, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I look forward to hearing from you!!!

Cheers,

Tomoko

Tart au Pomme & Kinako Madeleine Class*

 

The Premier class for this month is Tart au Pomme (Apple Tart)!

It consists of; pate sucre, creme d’amande, apple compote, and fresh apples. It has a hint of cinnamon, lemon and vanilla inside the apple compote and you can enjoy two kinds of apples for this tart!

Placing apples nicely will be the key to make this tart looks nice^^*.

 

 

Another recipe for this class is Kinako Madeleine. Kinako is a “roasted soybean” powder and it adds a nice flavour to the madeleine. This petit gateau is all time favourite for the French people, just like the Malay bahulu ^^.

We have another class on October 1st (Saturday).

DATE:   September 25th (Sun.) 11:00am-3:00pm – Finished

               October 1st (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:    RM210 (RM169 for members)

 

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

Thanks and I am looking forward to hearing from you!

 

Tomoko

 

September & October 2016 Class Schedule*

Hi there!

August passed very fast for me. The exciting Rio Olympic games is about to be finished. I was supporting Japanese players and also Malaysian players every night and morning… I especially liked the swimming part! In the meantime, my daughter had a long school holiday and despite us planning to do things with her, our family fell sick one by one… from either fever or food poisoning during her entire holiday^^; So we ended up watching the Olympic games and doing some non-physical activities in and around our house. In any case, it was an interesting summer holiday for me and I am glad my family is well now. Nothing beats staying healthy!

I would like to post September & October 2016 class schedule today, as I will be going back to Japan in the middle of October to early November. Summer is ending and autumn is coming, and I would like to introduce a couple of new yummy autumn recipes. Let’s enjoy the apple fiesta in the next two months ^^*!

Here is the class schedule; and kindly refer to the Class Calendar, too.

 

<September & October 2016 Class Schedule>

1. Apple Tartin Pound Cake & Vanilla Kipferl – Basic Class –

An upside down apple cake with caramelised apple 

It’s a moist pound cake that tastes like apple pie!

Vanilla Kipferl is a melty vanilla biscuit

 

DATE:   September 24th (Sat.) 11:00am-2:30pm – FULL

               September 29th (Thurs.) 11:00am-2:30pm

               October 8th (Sat.) 11:00am-2:30pm <—New Date!

   FEE:    RM200 (RM159 for members)

 

2. Tart au Pomme (Apple Tart) & Kinako Madeleine – Premier Class –

 

Apple tart with creme d’amande, apple comport, and fresh apple on top.

Glazed with caramelized sugar and apricot jam.

Kinako madeleine

DATE:   September 25th (Sun.) 11:00am-3:00pm – 1 more seat left!

               October 1st (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:    RM210 (RM169 for members)

 

3. Valencia ~Sadaharu Aoki Style Entremet Cake & Gianduja Sable~ – Premier Class –

Dacquoise, Chocolat Mousse, Chocolat Biscuit, Orange Mousse

with crunchy paillete feilletine

Hazelnuts cookie sandwiched with praline chocolat

 

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

                 September 15th (Thurs.) 11:00am-3:00pm – FULL

   FEE:     RM210 (RM169 for members)

 

4. Foret Noir (Black Forest) Cake & Hazelnuts Praline Sable *Request* – Premier Class –

Classic black forest cake layered with chocolate mousse, cherry and cream

Hazelnuts cookie sandwiched with praline chocolat

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

                   October 6th (Thurs.) 11:00am-3:00pm     

    FEE:       RM210 (RM169  for members)

 

5. “Beard Papa Style” Japanese Cookie Choux & Caramel Finacier – Basic Class – *Request*

Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

Caramel finacier with melty caramel on top

DATE&TIME:       September 21st (Wed.) 10:30am-2:00pm – FULL

    FEE:                    RM200 (RM159  for members)

 

For registration, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I look forward to hearing from you!!!

Cheers,

Tomoko

 

Tart au Tiramisu*

 

Selamat Hari Raya!

How was your Hari Raya holiday? I hope you all enjoyed the long weekend^^. As for me, I stayed around the town and played with my kids, went to some cafes and also did some baking. It was relaxing and refreshing holiday for me ^^*.

This is Tart au Tiramisu I’m teaching in July class.

 

 

It consists of; Pate a sucre chocolat (chocolate tart), chocolat ganache with a hint of orange flavour, biscuit chocolat (chocolate sponge cake), and tiramisu mousse on top. It is a delicious tart especially for chocolate lovers…

 

 

We will bake Orange chocolat finacier together in the class. Chocolate and orange is a good match!

We still have seats for below classes;

DATE:      July 21st (Thurs.) 11:00am-3:00pm

                  July 24th (Sun.) 11:00am-3:00pm 

    FEE:     RM210 (RM169 for members)

 

As for other July Class Schedule, kindly refer to the link attached.

For class registration, kindly email me at caramelmoko@gmail.com (Tomoko).

 

Thanks and I look forward to seeing you!

 

Cheers,

Tomoko

 

 

 

“Beard Papa Style” Japanese Cookie Choux*

 

Our new menu for April 2016 will be “Beard papa style” Japanese Cookie Choux!

Some of you (who have taken many of my cream puff classes^^) might be wondering whether it will be the same as what you’ve learnt before, but I say this will be different! The method of making the batter and the cream will be similar, but this one will grow bigger with cookie tightly attached to the choux. Inside is hollow so we will fill this with cream from the back.

 

 

I have always wanted to make a cream puff like this, and after visiting Japan in end of 2015 to earlier 2016 and trying out Beard papa cream puff almost every day (haha), I’ve decided to try another shot. I am happy with the outcome and am excited to be introducing you this new recipe!

 

 

The choux is quite big, so each of you will get to bring 5~6pcs back home.

 

 

Another recipe for this class will be Carmamel Finacier. Since we have extra egg white after making creme patissiere (custard cream), we make use of it for this second recipe.

 

 

 

We will use this heart-shape mold and pour caramel sauce in the middle part. It will be a lovely cake^^.

Here is the schedule for this class;

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM200 (RM159  for members)

*I am planning another class in May or June. So kindly keep yourself posted, thanks!

 

If you are interested in joining, kindly email me at caramelmoko@gmail.com. (Sorry I might overlook facebook or sms messages, so please email to me.)

Thank you and looking forward to hearing from you!

 

Cheers,

Tomoko

 

 

 

 

April Class Schedule*

 

Hi there!

I am posting April Class Schedule (and early May) today! Kindly note that I will be starting from 4th week of April. As for the class terms (fee, duration and others), they remain the same as before. All the classes are hands-on workshop style with maximum 6 students/class.

If you are interested in joining class, kindly email me at caramelmoko@gmail.com.

Thanks and looking forward to baking with you again^^!

 

1. “Beard Papa Style” Japanese Cookie Choux & Caramel Finacier – Basic Class – *New*

Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

Caramel finacier with melty caramel on top

 

DATE&TIME:      April 23rd (Sat.) 11:00am-2:30pm – FULL

                                 May 8th (Sun.) 11:00am-2:30pm *Mother’s Day* – FULL

    FEE:                    RM200 (RM159  for members)

 

 

2. Japanese Souffle Cheesecake & Diamant Vanille Cookie – Basic Class – *Repeat Class*

Caramel Factory’s signature cheesecake!

Vanilla butter cookie coated with sparkling sugar

DATE&TIME:            April 30th (Sat.) 11:00am-2:30pm

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Japanese Souffle Cheesecake.

 

3. Pistachio Pound Cake & Chilled Yogurt Cake – Basic Class – *Repeat Class*

Two layer cake with pistachio & vanilla flavors. 

 

DATE&TIME:            May 1st (Sun.) 11:00am-2:30pm *Labor Day* – 1 more seat left!

                  FEE:            RM200 (RM159 for members)

*For details of this class, kindly refer to Pistachio Pound Cake.

 

 

I am also planning Season Special Class in late May to June! I am thinking of either Afternoon Tea Special class or American Sweets Special class. Will update to you as soon as I confirm! Thanks.

 

See you!!!

Warmest regards,

Tomoko

 

 

 

 

 

How to make a beautiful madeleine*

 

 

When you make madeleine, you want to see this “belly button”, a little bump in the middle of the cake. Some French people say that without this belly button it’s not a madeleine! That’s why many times madeleine is served this side up and not the other shell-shaped side.

 

 

So how to make this beautiful shape?

First of all, you need to know that the baking powder reacts to heat. So if your melted butter is too hot, baking powder will start reacting before you put the cake into the oven! (Unless your recipe has a lot of baking powder… but you don’t want so much.) So the key is to keep the butter temperature around 40-50 degree C.

 

 

We normally rest madeleine in the fridge for couple of hours, and this is to cut off the gluten caused by mixing flour and also to combine the ingredients well. However, baking powder will also slowly react during this period. So you normally don’t rest the batter in the fridge more than overnight.

 

 

But you don’t need to worry too much of a resting time because you keep them in the fridge. I tested a few madeleine the other day with different recipes and different resting time. Some I rested 3-4 hours and some for overnight, but they all turned out nice!

If you have learnt madeleine in my class before and was wondering about this “belly botton” mystery, please dig out your recipe and try out again! Thanks!

 

My daughter helping me bake^^.

 

Tea time* Darjeeling tea

Today’s tea time~

I had darjeeling tea (second flush) with home-made madeleine for today’s tea time.

Speaking a little bit about tea, Darjeeling tea is known to be one of the three best teas in the world – together with Keemun from China and Uva from Sri Lanka. Darjeeling is grown in the Northern east part of India (West Bengal) and there are more than 8o over tea farms in this district. There are three picking seasons for darjeeling tea and those are first flush in spring, second flush in summer and autumnal in autumn. The second flush I had today is known to have its unique muscatel flavor. Because of its nice color and fragrance, darjeeling tea is called “The champagne of Tea”.

Just like coffee, the grade of tea leaves is described more and more in details these days and you can often see which farm it came from in the package. The one I had today was from Risheehat, one of the most popular darjeeling farms among Japanese tea buyers.

By the way, I recently bought these tea cups and really like the color and the design. It’s made in Turkey. Matching the cups and plates together with the cakes is another joy during tea time. I enjoyed the darjeeling aroma and had a relaxing time today!

 

November Class Schedules*

Please find our November schedule! We have following three choices(all basic classes) for this month^^.

1. Japanese Souffle Cheesecake & Diamant Vanille

DATE:       November 24th (Sat.) 10:00am-1:30pm              

    FEE:       RM180 (RM135  for members)

Japanese souffle cheesecake is a very soft and moist cheesecake, sometimes called as “cotton cheesecake” in Malaysia. Each of you will bake this in 7″ size mold. Diamant Vanille is a traditional French butter cookie. It’s sparkled with sugar and has a nice vanilla flavor!

2. Charlotte Poir & Apricot Sable 

DATE:       November 17th (Sat.) 10:00am-1:30pm —> FULL

    FEE:       RM180 (RM135  for members)   

Charlotte Poir means “lady’s hat” in French from its lovely shape. It’s a cold dessert – pair mousse. We will bake biscuit a la cuillere for the cake part and fill it with caramel mousse. The combination of caramel mousse and pair is excellent! Apricot sable is a traditional French style cookie. We will sandwich with our homemade apricot jam.

3. Strawberry Rollcake & Madeleine

DATE:       November 22nd (Thu.) 10:30am-2:00pm       —> FULL       

    FEE:       RM180 (RM135  for members)

This is a Japanese style swiss roll. The texture is moist and bouncy because of its unique way of making. We will bake it in 13″ size tray and wrap them with strawberry and other fruits! Madeleine is a traditional French butter cake. It’s baked in a petit shell mold. It has a hint of vanilla and lemon flavor.

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