Tag Archives: Sable

Sachertorte & Apricot Sable*

9 Feb

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Our February basic class menu is Sachertorte, a traditional chocolate cake invented in Vienna, Austria. It was invented during 19th century for the prince and the nobleman, and was served at Demel and Hotel Sacher. It immediately became popular and has become one of the most popular souvenirs in Austria! This traditional moist chocolate cake is sandwiched with apricot jam and is coated with fondant chocolat / glacage au chocolat. It is normally served chill with whipped cream at the side.

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Following the Demel & Hotel Sacher style, we will bake biscuit sacher in 6″ round ring, sandwich with our homemade apricot jam, and coat with glacage au chocolat. I will also introduce you a new glacage au chocolat recipe.

You can bake this cake for the Saint Valentine’s Day!

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Another menu for this class is Apricot sable, a cookie sandwiched with apricot jam. It is also nice to be eaten chilled.

Here is our class schedule;

DATE:      February 12th (Sun.) 11:00am-2:30pm – FULL

                  February 18th (Sat.) 11:00am-2:30pm – FULL            

    FEE:      RM200 (RM159  for members)

  • I will be repeating this class in March. Thanks!

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

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

Regards,

Tomoko

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September & October 2016 Class Schedule*

21 Aug

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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 –

 

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

Glazed with caramelized sugar and apricot jam.

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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 –

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Dacquoise, Chocolat Mousse, Chocolat Biscuit, Orange Mousse

with crunchy paillete feilletine

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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 –

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

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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*

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Jumbo choux filled with melty Japanese creme patissiere

and crunchy biscuit on top.

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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

 

January 2014 class schedule*

4 Jan

Happy New Year 2014!!!

Another year has passed! 2013 has been a fruitful and busy year, both professionally and personally. We welcomed a new addition to our family, as well as introducing new menu items in our classes:)

We are happy to announce our schedule for January 2014!

This year Caramel Factory will begin offering longer form courses, aimed at providing a more in-depth and immersive experience. In addition to our regular classes, we are now offering a 3 day course: ‘Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons’. The course is for casual and more serious bakers alikeCourse details are listed below.

Hope everyone is having a great start to the year and hope to see you all soon!

1. Orange Souffle Cheesecake (18cm whole) & Orange Chocolat Cookie (18pcs)

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

                                 January 25th (Sat.)  11:00am-2:30pm 

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

*8 students maximum.

2. Pistachio Pound Cake (18cm pound) – Request Lesson*

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DATE & TIME: January 14th (Tue.)  11:00am-2:00pm *Public Holiday* – FULL

FEE:                        RM180.00 (RM129.00 for members)

*8 students maximum.

3. Pistachio Pie (Galette de Rois – 21cm whole) & Apple Pie (Chaussons aux pommes -3pcs)

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DATE & TIME:    January 16th (Thurs.)   11:00am-3:00pm – FULL

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

                               January 19th (Sun.) 1:00pm-5:00pm – 1 more seat left!

FEE:                      RM210.00 (RM169.00 for members)

*6 students maximum.

4. Coffee Making and Macaron Master Course: Master The Fine Art of Coffee Making and Macarons

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macarons photo

Caramel Factory is pleased to announce our new intensive course for all pastry and coffee aficionados! This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making, known as the best way of making coffee. All participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.

The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory.

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Course Structure

<Day 1>

1. Introduction To Hand-Dripping Coffee

    History of Coffee: Arabica and Robsta

    Countries and Roast grade

2. Macaron Making (Italian meringue): Belgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron

DATE & TIME:    January 26th (Sun.)   11:00am-5:00pm

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<Day 2>

1. Step by Step of Making Hand-Dripping Coffee: Make your own Cafe au lait (by Kalita method)

    Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Blue Mountain, etc.)

2. Macaron making (French meringue): Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron 

DATE & TIME:    January 29th (Wed.)   11:00am-5:00pm —> CANCELLED

 

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<Day 3> 

1.  Introduction to Other Coffee Making Techniques: Syphon and Espresso machine

     Iced Coffee Making (Cooling method)

2. Macaron making: Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

DATE & TIME:    January 30th (Sun.)   11:00am-5:00pm —> CANCELLED

FEE:                       RM1,290.

Introductory Price (first 6 customers): RM990.  

*6 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

Entremet Chocolat Orange*

30 May

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One of our June premier class is Entremet Chocolat Orange and Cream Cheese Cookie!

Entremet Chocolat Orange is a chocolate mousse layer cake consists of 6 layers (from the bottom):  Sable Chocolat with a hint of French salt fleur de sel, Chocolat Mousse using Cacao Barry 58% chocolate Mi-Amere, Biscuit Joconde with a hint of orange flavor, Orange CremeuxChocolat Mousse and Glacage Noir (chocolate coating) to cover all the cake.

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We use high quality ingredients from France (salt) and Belgium (chocolate).

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We will make this in 6″ round mold size. Coating glacage chocolat is a little tricky, but hope everyone’s cake turns out to be shiny and beautiful!!!

cream cheese cookie

Another recipe for this class will be Cream Cheese Cookie. It’s a unique cookie and tastes a bit like  cheesecake? Please find them out in the class^^.

Here are the class schedule for this menu.

DATE:        June 15th (Sat.) 11:00am-3:00pm —> Full

                    June 23rd (Sun.) 11:00am-3:00pm —> Full

FEE:            RM195 (RM149 for members)

To register for the classes, please email me at caramelmoko@gmail.com (Tomoko). Thank you very much and looking forward to seeing you!!!

*To my students, 

The CAKE KNIFE you were ordering has finally come. If you were requesting for it, kindly remind me so that I can pass it to you. Thanks^^!

 

Special promotion class for the members!

4 Jul

Hi there! It’s already month of July. This month is a fasting month for some of you. I will be conducting classes during the Ramadan period…perhaps you can break fast with the cookies & cakes you made @ caramel factory ^^!?

Okay, this month’s special promotion for members is Caramel Pound Cake Class on July 28th (Sat.) 3pm-5:30pm. It’s RM99 only!

It’s a very moist pound cake with melting caramel inside. The pound cake itself has caramel taste, too. Hmmm yummy~.

 

By the way, we are currently selling some cookies at the shop. It’s Sable Mandian – a cinnamon spice cookie in squirrel, porcupine and other cute shapes. RM4.90 for 10 pieces. Will be selling until end of this weekend, so if you have chance to come by Caramel Factory please try some!

Thank you and I hope to see you soon!

 

January Class is Finished!

29 Jan

Yesterday was the last class for the month of January!

I had Japanese Souffle Cheesecake class in the morning and Caramel Pound Cake class in the afternoon. This photo is with my students in the afternoon class. I had the first “man” (not a boy) in my class^^!

He made a scone with elephant shape. What a surprise!

This is with my students earlier on.

Everyone’s caramel pound cake looks so good!

Caramel Pound Cake class is over for now (although I intend to have other types of caramel pound cake class in the future since it tastes sooo delicious), but we have repeat class for Japanese Souffle Cheesecake (Basic A) and Gateau Fromague (Advanced) in February.

So for those of you who missed the January class, please check it out! Gateau Fromague class is on this weekend 5th Feb (Sun.)!

1. Request Class – January Advanced

    MENU: N.Y. Style Cheesecake (Gateau Fromague) & Earl Grey Tea Sable

DATE:  February 5th (Sun.) 3:00pm-7:00pm —> It’s this weekend!

     FEE:       RM195  RM137/class

*For Gateau Fromague Cheesecake, we will bake genoise (sponge cake) and lay it at the bottom.

 

2. Request Class – January Basic A

MENU: Japanese Souffle Cheesecake & Diamant Vanille




DATE:  February 26th (Sun.) 2:30pm-6:00pm

     FEE:       RM180  RM125/class

If you are interested in joining our class, please contact us by email or sms: caramelmoko@gmail.com or 012-352-3106 (Tomoko). We look forward to hearing from you!!!