Tag Archives: Praline

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

 

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

 

 

 

Paris-Brest * March Premier Class

28 Feb

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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!!!

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!

Apricot Tart & Snowball Cookie * January Premier Class !

12 Jan

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February premier class is Apricot tart & Snowball Cookie!

This Apricot tart has slight hint of hazelnuts taste both in the crust (pate a sucre) and almond creme (creme d’amande). We will use hazelnuts praline in the crust, and hazelnuts powder in the almond creme. The sour apricot halves gives a great match to this cream and crunchy tart! This tart can be kept in a room temperature and will remain crunchy for 3~4 days. We will bake the tart in 7″ (18cm) whole size.

今月の応用クラスに、大好きなタルト杏のタルトをご紹介いたします☆ パート・シュクレとクレームダマンドにヘーゼルナッツの隠し味の入ったタルトです。空焼きしたパートシュクレに、クレームダマンドとアプリコットをかざり、長時間じっくりと焼き上げるので、サクサク食感が香ばしいタルトです。 2~3日経ってもサクサク感を楽しめます。

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Another menu is this Japanese Style Snowball Cookie! It’s one of the most common cookies made in Japan. This is a vanilla flavor cookie and is less sweet, so the icing sugar coated around makes the cookie just nice! It’s crunchy yet melting texture^^. This cookie is also easy to make so can be made for the coming Chinese New Year!!!

もう一品は、スノーボールクッキー。軽やかなクッキーで甘さ控えめなので、雪のように周りにまぶした粉糖がほどよい甘さと口溶け感をプラスしてくれます。 旧正月にもたくさん作れるお勧めのクッキーです☆

Here are the class schedules;

DATE:     January 12th (Sat.) 11:00am-3:00pm      

                   January 27th (Sun.) 1:00pm-5:00pm

 

    FEE:       RM195 (RM149  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!

Pierre Herme Paris ~Tokyo~

19 Aug

In the heart of Tokyo Aoyama, there’s a very elegant and nice patisserie called Pierre Herme Paris. Pierre Herme has now several branches in Tokyo, but this was the first branch that opened in Japan in the winter of 2005. It is a two-storey building with a boutique on the 1st floor and salon/bar chocolat on the 2nd floor where you can overview the city of Aoyama, a very trendy and fashionable city between Shibuya and Omotesando. My university campus is just right opposite this boutique! Oh~ I wish they came a bit earlier when I was still in school, haha…  (but it’s a little too pricey for students)

Anyway, my husband and I decided to have a cup of tea there while my mother was baby sitting Hanae taking a nap in the stroller. Yeay!

Pierre Herme is famous for his Rose flavor cakes and macaron called Ispahan and so I ordered St. Honore Ispahan with Ispahan tea. I am always fascinated by this beautiful form of St. Honore.

Another cake I wanted to have was tart au vanille but unfortunately it was not the season so instead I ordered Mille Feiulle. I still remember when I had his first Mille Feiulle about 5 years ago and was overwhelmed by it. Since then I’ve never encountered anything better than that (although the one in Angelina @ Paris was pretty good), and it didn’t betray my expectation this time again!

I truly recommend this cake if you happen to drop by Pierre Herme boutique. His cakes are all quite big in size so it’s enough for two people to share.

The showcase was full of RIKA chan barbie doll. It was funny so I took a couple of photos.

Official website of Pierre Herme Paris Aoyama