Tag Archives: Pair

Charlotte Poir * March Basic Class

1 Mar

charlotte poir

Another Basic Class for this month is Charlotte Poir, a pair mousse cake. This is a request class from some of my students. This cake is normally eaten in Autumn season (around September to October), but since I can still get good pairs, I’ve decided to add into our menu of this month! You will learn this together with Apricot sable.

Please find the details of post in my previous blog post Charlotte Poir.

 

Here are the class schedule;

DATE:         March 21st (Thurs.) 11:00am-2:30pm

FEE:              RM180 (RM139 for members)

 

 

To register for our class, please email me (Tomoko) at : caramelmoko@gmail.com. I’m looking forward to hearing from you!!!

 

 

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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!

9月の新メニューの一つ、シャルロット・ポワールです。このお菓子の名前の由来は、「貴婦人の帽子」に形が似ていることからきております。よく目にするシャルロット・ポワールはプレーン味のムースですが、今回はほんのりキャラメル味を忍ばせて、キャラメル味のシャルロット・ポワールにしてみました。ほんのりビターなキャラメルが不思議なほどにマッチしております。冷たいデザートなので、ぺロリといただけちゃいます♪

 

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.

底生地と側面生地は、ビスキュイ・ア・ラ・キュイエール。しっかりとした生地作りと絞りのテクニックをマスター致しましょう。こちらはお一人様7″サイズ一台お持ち帰りいただけます。

もう一品は、マドレーヌ・シトロンです。レモンの香るマドレーヌをふっくら可愛らしく焼き上げ、グラサージュでコーティング致します。(お一人様6個お持ち帰り)

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!

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<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!