Tag Archives: Strawberry tart

Strawberry pistachio tart*

19 Feb

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Strawberry season is coming!

This is Strawberry Pistachio Tart I made the other day. I was testing at home how many strawberries can fit in one tart. I use Korean strawberries for the tart lessons and is bigger than local Cameron Highlands strawberries… of course, sweeter too!

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And this is me making tarts during the class, hehe… my student took photos of me… I seldom get this kind of photos. Thanks!

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I will be conducting some strawberry lesson in March! Will be posting class schedule next week so kindly keep yourself posted!

Cheers,

Tomoko

February 2017 Class Schedule*

31 Jan

sacher-torte

Coating glacage on Sachertorte cake

Gong Xi Fa Cai! 

I hope you had a wonderful Chinese New Year holidays with your family and friends! As for my family, we went back to my husband’s hometown Ipoh to see our relatives. It was just a one night trip but my children and I really enjoyed the tradition and culture during our family gatherings…!

So it’s February already! Thanks for waiting long~ I am finally posting February 2017 class schedule today. Saint Valentine’s Day is coming soon, so I would like to introduce you traditional Austrian moist chocolate cake, Sachertorte, as well as some traditional French desserts and cookies^^.

Kindly find the schedule below;  (For your easy reference, please to our Class Calendar.)

1. Sachertorte & Apricot Sable – Basic Class –

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Traditional Austrian (Vienna) moist Chocolate Cake 

sandwiched with Apricot jam

Traditional French style biscuit 

sandwiched with Apricot jam

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

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

    FEE:      RM200 (RM159  for members)

2. Saint Marc & Galette Nante *Request*– Premier Class – 

Saint Marc

Traditional French pastry with vanilla & chocolate mousse

sandwiched with fluffy almond cake.

Caramelised sugar on top.

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French style crispy sable

DATE:       February 19th (Sun.) 11:00am-3:00pm 

                  February 25th (Sat.) 11:00am-3:00pm

FEE:          RM210 (RM169  for members)

3. Love Rose Macaron: CNY & Valentine Special!*Repeat*- Season Special Class – 

Big and small heart shape macarons

with framboise and rose flavour buttercream

*Macarons are made by Swiss Meringue (New recipe)!

DATE:     February 26th (Sun.) 11:00am-3:00pm 

FEE:         RM250 (RM195 for members)

4. Strawberry & Pistachio Tart *Request* – Basic Class –

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Strawberry tart with pistachio creme d’amande!

For details of this class, kindly refer to my previous blog Strawberry Tart.

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

FEE:          RM200 (RM159 for members)

For registration, kindly contact me at caramelmoko@gmail.com (Tomoko).

Thank you so much and I am looking forward to hearing from you!!!

Cheers,

Tomoko

January 2017 Class Schedule*

22 Dec

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Another one more week and it’s New Year! Then Chinese New Year is coming. Looks like we are going to be busy planning the schedule ahead and baking for these festive period…!

Today I am posting January 2017 class schedule. My macaron class is finally back with new recipe. It’s specially designed for CNY and Valentine’s day. I will also be conducting pistachio and strawberry related classes next month. Hope that I can share joy of baking and bring some happiness to your family and friends^^…

Here is the January 2017 class schedule;

1. Love Rose Macaron: CNY & Valentine Special! – Season Special Class –

 

Big and small heart shape macarons

with framboise and rose flavour buttercream

*Macarons are made by Swiss Meringue (New recipe)!

DATE:     January 15th (Sun.) 11:00am-3:00pm – FULL

                  January 21st (Sat.) 11:00am-3:00pm

                  January 26th (Thurs.) 11:00am-3:00pm

FEE:         RM250 (RM195 for members)

 

2. Choux de Noel & Tea Snowball Cookie *Request* – Basic Class –

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Strawberry tart with pistachio creme d’amande!

For details of this class, kindly refer to my previous blog Strawberry Tart.

DATE:       January 22nd (Sun.) 11:00am-2:30pm

FEE:          RM200 (RM159 for members)

For registration, kindly contact me at caramelmoko@gmail.com (Tomoko).

Thank you and have a great 2016 year end holidays!!

Cheers,

Tomoko

March 2014 Class Schedule*

27 Feb

Hi there!

It’s been a very busy few weeks for me and my family, so sorry for the late post! I have been focusing on developing a new course, along with perfecting the Coffee Making and Macaron Master Course. Along the way I’ve also designed a few new classes for the coming months.  

Here (finally) is the March schedule! Since it’s a beginning of Spring season in Japan, we are going to use many green tea ‘maccha’ and strawberry this month!

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<MARCH 2014 Class Schedule>

1. Saint Honore Caramel *choux pastry! – Premier Class –

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Pate foncer (pie) at the bottom, creme caramel and cream puff tower.

DATE & TIME:    March 8th (Sat.)    11:00am-3:00pm – FULL

                                March 23rd (Sun.) 11:00am-3:00pm

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

2. Green Tea Dacquoise – Basic Class –

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DATE & TIME:    March 16th (Sun.)  11:00am-2:00pm

                               March 21st (Fri.) 11:00am-2:00pm

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

 

3. Green Tea Strawberry Rollcake & Maccha Madeleine *Request lesson* -Basic Class-

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maccha finache

DATE & TIME:    March 26th (Wed.)    11:00am-2:30pm – FULL

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

4. Strawberry Pistachio Tart *Request lesson* -Premier Class-

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DATE & TIME:    March 19th (Wed.)    11:00am-3:00pm – FULL

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

5. 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

                               

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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 

 

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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

Here are the class schedule;

DATE DAY 1 DAY 2 DAY 3
January 26th (Sun.)
February 15th (Sat.) 16th (Sun.) 23rd (Sun.)
March 1st (Sat.) 15th (Sat.)
April

11th (Fri.) &

13th (Sun.)

18th (Fri.) &20th (Sun.) 25th (Fri.) &27th (Sun.)
May

*January & February class are finished.

FEE:                       RM1,290.

*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!!!

 

Strawberry Tart*

11 Mar

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This is the mini size Strawberry tart! 

It’s 9cm size and we will use Korean strawberry for decoration^^.

Inside looks like this…

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The green color is the pistachio paste mixed inside the creme d’amande. It matches very well with the strawberry! Yum yum…

 

Strawberry tart * March Premier Class

28 Feb

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Strawberry season is back! I have been receiving some requests on this lovely strawberry tart, and finally the time has come! The photo is 7″ entremet size, but we will bake this tart in mini-tart size (10cm) this time (6pcs each).

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The parts are consisted of pate a sucre (tart crust), creme d’amande (almond cream), creme patissiere (custard cream) and strawberriesAnd we are going to add a hint of pistachio in creme d’amande. I am going to bake mini size this week, so will put them up in my blog once I took some photos^^!

crepe

Another new menu for this class is Japanese crepe! This crepe is different from the mille crepe recipe I taught in Halloween Special Class. We will put something inside the cream to make it light and healthy. And for the fruits, I think we will use strawberries or other fruit in the class.

For this crepe, we will only have it during the class, but it’s very easy to make and sure you can bake them again for your family back home!

Here are the schedules for this class;

DATE:         March 7th (Thurs.) 11:00am-3:00pm

                         March 16th (Sat.) 3:00pm-7:00pm —> FULL

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!!!