Tag Archives: Madeleine

How to make a beautiful madeleine*

17 Aug




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

15 Aug


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*

6 Nov

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!

Charlotte Poir*

19 Sep

I realized that I haven’t made a post on the Charlotte Poir class! This is a mousse cake with “comported” pair inside. It’s a cold dessert and is easy to eat^^. Charlotte poir is usually served with plain pair mousse but it also goes well with some mixture of caramel.

Last week I had this class and one of my students told me that she normally doesn’t take caramel, but the cake was very nice and it actually changed her image of caramel! Yes, I have a lot of recipes using caramel but caramel is not just sweet, it’s also bittersweet, so it actually adds on a very nice flavor to the cakes!



We will also bake biscuit a la cuillere, which is a meringue base cake (sometimes known as finger biscuit), and make our own cake base and crusts. It’s a fun part to combine all this cake and mousse together. Each of you bring back 7″ whole cake.



Another recipe is Madeleine au Citron, a traditional French butter cake. We will coat this with glacage au citron. Bon appetit!

One of the class is already finished but we have another class next week.

DATE: September 27th (Thu.) 10:30am-2:00pm

FEE: RM180 (RM135 for members)

If you are interested in our classes, please contact us by email/sms: caramelmoko@gmail.com / 012-352-3106 (Tomoko). Thank you for visiting my blog and hope to see you soon!

September Class Schedules*

22 Aug

I hope you are having a wonderful Raya holiday!

Here is the class schedules for the month of September. Thank you so much for waiting! For September and October, I’ll be focusing on the autumn sweets using pair, apple, and various kinds of nuts! Please check them out.

1. Basic Class

    MENU: Apple Caramel Pound Cake (18cm pound) & Chocolate Pecan nuts Cheesecake (10cm round)

    DATE:   September 8th (Sat.) 10:30am-2:00pm    —> FULL

                   September 30th (Sun.) 10:30am-2:00pm             

    FEE:      RM180 (RM135  for members)

2. Basic Class

    MENU:  Charlotte Poir (7″ round) & Madeleine au Citron (6 pieces)

*Madeleine recipe is different from the previous Fruits Rollcake & Madeleine class.

    DATE:   September 15th (Sat.) 10:30am-2:00pm —> FULL

                   September 27th (Thu.) 10:30am-2:00pm             

    FEE:      RM180 (RM135  for members)

3. Premier Class

MENU:  Opera classic (half size of 7″ round) & Hazelnuts Cookie (1 bag)

    DATE:   September 9th (Sun.) 1:00pm-5:00pm <– FULL

                   September 29th (Sat.) 10:30am-2:30pm             

    FEE:       RM195 (RM146  for members)

4. Basic Class

    MENU:  Special NY style Cheesecake (7″ round) & Vanilla Pretzel Cookie (9-10 pieces)

    DATE:   September 13th (Thu.) 10:30am-2:00pm              

    FEE:       RM180 (RM135  for members)

5. Premier Class

    MENU:  Banana Coconut Pie & Honey blanc manger

    DATE:   September 2nd (Sun.) 10:30am-2:30pm  —> Full       

    FEE:       RM195 (RM146  for members)

6. Premier Class

    MENU:  Tiramisu (7″ whole) & Swirl Sable (1 bag) 

    DATE:  September 23rd (Sun.) 10:30am-2:30pm  —> 2 more seats left!          

    FEE:       RM195 (RM146  for members)


7. Basic Class

    MENU:  Japanese Cream Puff (mini 18pcs) & Vanilla Viennois Cookie (10pcs)

   DATE:  September 8th (Sat.) 3:00pm-6:30pm                 

    FEE:       RM180 (RM135  for members)

8. Basic Class

    MENU:  Japanese Souffle Cheesecake (7″ round) & Diamant Vanille (10pcs)

    DATE:   September 22nd (Sat.) 2:30pm-6:00pm

    FEE:       RM180 (RM135  for members)

9. Special Macaron Workshop

     MENU: Belgium Chocolat & Caramel Sale (6pcs each flavor) <— New flavor!

    DATE:  September 16th  (Sun.) 3:00pm-6:30pm

    FEE:       RM195 (RM162 for members) –> RM135 only for members!


<Intermediate Children Baking>

For the month of September, children will be learning two types of cookies; iced box type and mold type. We will also be decorating pumpkin cookies! It’s also a nice item to learn for the coming Halloween~.

     MENU: Chocolate and Coconuts Cookies (Iced box type) & Pumpkin Biscuit (With icing decoration!)

    DATE:  September 16th  (Sun.) 10:30am-1:30pm

    FEE:       RM85/person

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

Fruits Roll cake – February Basic A Class

2 Feb

Sometimes I get surprised by how things are called differently in other countries. Say, souffle cheesecake is called Japanese cheesecake in Malaysia (and like I wrote in my earlier post, I did not know that this type of cheesecake was originally from Japan until I come here), and roll cake is called Swiss roll in many countries including Malaysia.

In Japan, the word Swiss roll does not exist. For us, this is not a Swiss roll but it is a roll cake. I had to google why this roll cake was called Swiss roll when I found it out recently, but even in wikipedia it says that the origin of this term is unclear.

So anyway, the word Swiss roll sounds very funny to me, so I want to call this a fruits roll cake. Or shall I call it a Japanese souffle roll cake!?

We will bake this roll cake in February Basic A class. Each of you will make a 13″ x 13″ (33cm) Jumbo size roll cake, and will wrap them beautifully with fresh cream and fruits.

Don’t be surprised? About 7 eggs are used in this one roll cake!


通常の共立て・別立て法とはまた違った面白い手法の生地作りをお学びいただきます。 ロールに使用する卵はなんとお一人6~7個!各自直径33cmのジャンボサイズのロールケーキをお作りいただきます。 韓国産の甘いいちご、他フルーツをたっぷりと詰め、美しいロールケーキに仕上げましょう。

Can you feel the silky texture?

This roll cake has a very unique texture. It’s a souffle type of cake and the texture is more silky, dense and mochi mochi… You will know what I mean when you taste this cake!

Another menu for February Basic A is Madeleine, a traditional French petit cake. It’s a shell shaped butter cake with a hint of lemon flavor. I used to bake hundreds and thousands of this cake during my 6-year-high school period, for school festival, so this cake has a special memory to me.

I will teach you this cake with exact same recipe that I’ve been keeping for more than 15 years!

もう一品は、フランス伝統菓子のマドレーヌです。 講師が15年以上も温めてきたレシピを伝授致します。 可愛らしいシェル型にて焼き上げます。

Here are the class schedules for Basic B class;

DATE:  February 4th (Sat.) 10:00am-1:30pm

               February 10th (Fri.) 2:30pm-6:00pm

               February 19th (Sun.) 10:00am-1:30pm – Full

     FEE:       RM180  RM135/class

If you are interested in joining the class, please contact us by email or sms. We are looking forward to hearing from you!!!

email: caramelmoko@gmail.com

h/p: 012-352-3106