Tag Archives: Paris-Brest

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 – 

Paris brest

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

 

Paris-Brest * March Premier Class

28 Feb

Paris brest

In March Premier class, we will learn one-step advanced choux pastries; Paris-Brest & Eclair au Cafe.

The name of Paris-Brest came from the bicycle race, tour de France, which is held every year around June. The cyclists race between the city of Paris and Brest, and the shape of this pastry represents the cycling wheel.

DSC_0907For this Paris-Brest, the cream is normally butter cream base combined with creme patissiere (custard cream) and hazelnuts praline. Hmmm yummy~. We make a large ring choux about 7″ size and decorate them with roasted almond slice, praline butter cream and mini choux.

Another menu for this class is Eclair au Cafe (4pcs each). We will practice baking choux in Eclair shape and fill them with coffee flavored cream.

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So for those of you who wanted to learn choux pastries, this is a great opportunity for you to practice them! And for those who has learnt the cream puffs before, this is a great chance for you to master them and to also add into your new recipes!

Here are the class schedules;

DATE:         March 17th (Sun.) 1:00pm-5:00pm —> FULL

                         March 28th (Thurs.) 11:00am-3:00pm —> 1 more seat left.

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

If you are interested in joining class, please contact me (Tomoko) by email: caramelmoko@gmail.com. Thank you and hope to see you soon!!!