Tag Archives: Tarte

Tart au Pomme & Kinako Madeleine Class*

26 Sep

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The Premier class for this month is Tart au Pomme (Apple Tart)!

It consists of; pate sucre, creme d’amande, apple compote, and fresh apples. It has a hint of cinnamon, lemon and vanilla inside the apple compote and you can enjoy two kinds of apples for this tart!

Placing apples nicely will be the key to make this tart looks nice^^*.

 

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Another recipe for this class is Kinako Madeleine. Kinako is a “roasted soybean” powder and it adds a nice flavour to the madeleine. This petit gateau is all time favourite for the French people, just like the Malay bahulu ^^.

We have another class on October 1st (Saturday).

DATE:   September 25th (Sun.) 11:00am-3:00pm – Finished

               October 1st (Sat.) 11:00am-3:00pm – 1 more seat left!

   FEE:    RM210 (RM169 for members)

 

To register, kindly email me at caramelmoko@gmail.com (Tomoko).

Thanks and I am looking forward to hearing from you!

 

Tomoko

 

Class Cake Photos*

22 Jun

 

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Summer Orange Pound Cake

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Caramel Walnuts Tart

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Sable Mandian

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Orange Souffle Cheesecake &

Chocolat Orange

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Thanks for joining my class. Happy Baking^^!!

Cheers,

Tomoko

Tart Dijion* Molle Chocolat

11 Feb

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Today we had our last class of Tart Dijion. Thank you so much for the students who joined this class. Hope you enjoyed this delicious petit gateau! 

By the way, I just realized that I didn’t talk about this class in details. So just for our record (and for future repeat request), I still would like to talk about it.

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It’s a chocolate tart with creme de noisette (hazelnuts cream), comported fig, raspberry jam and mascarpone mousse. I love this tart and was delighted when I found the dried fig in the grocery shop the other day (I didn’t know it was quite common item here…). In any case, for many students it was the first time using dried fig in the cakes so they found it interesting and delicious ^^.

As for the mascarpone mousse, we coated with glaze using raspberry puree and agar agar. As I wrote in my blog before, in Japan a lot of the cakes are coated with “nappage”, which gives a nice shine in the mousse or the fruits on top, and this can be made by simply adding water into nappage powder and putting onto boil. It’s so convenient and easy to handle that I missss it! It could’ve been so much easier with that! haha. But baking should have some trials and errors, right?

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I always tell my students that tart might seem to take a long time to make and especially those with lots of parts, they feel like giving up at home… but you can always simplify the recipe and start slowly from the parts you can make! Also, my intention is to introduce something new to the class… so I feel that sometimes it’s just worth enjoying a new taste in the class and sharing them with your family ^^*.

We also baked a simple chocolate cake, Molle Chocolat together in this class. It’s a moist chocolate cake with a lot of almond. You can also put chocolate chips if you like. This cake is simple and you can bake for the coming Valentine’s Day!!!

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Thank you so much for always supporting Caramel Factory!

Cheers,

Tomoko

Hazelnuts Caramel Banana Tart*

19 May

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One of our Premier Lessons for May class is Hazelnuts Caramel Banana Tart!

My personal “theme” for this month is “Hazelnuts” ^^ and I am using many Hazelnuts item this month. This tart is made of hazelnuts tart (pate sucre), hazelnuts creme, caramelized banana and caramelized hazelnuts on top!

Caramelized banana and hazelnuts are sure match! The tart molding part (foncage) is slightly tedious as always, but once you bite onto this crunchy delicious tart you will forget all the pain you’ve gone through earlier on! 

 

 

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I like to have it both warm and cold.

And it goes very well with vanilla ice cream. yum yum…

 

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The second item is Hazelnuts Cocoa Sable. It’s a simple and nice sable with crunchy hazelnuts inside.

This cookie can be kept frozen, so it’s also good to bake for the coming Hari Raya month!

 

Here are the class schedule;

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – Finished

                                May 30th (Fri.)    11:00am-3:00pm – FULL

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

The class is currently full, but if you are interested in please contact me at caramelmoko@gmail.com, as I would like to consider adding a new class in future.

Thanks for visiting my blog, always!

Tart au Mango class *Request Lesson*

6 May

 

 

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Hi there!

I just added Tart au Mango into our June class schedule due to request!

Kindly check the date and let me know if you are interested to join.

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DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

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

 

As for other classes that are currently full (Mango Cheesecake, American Sweets Special, etc.), I will repeat them also in July. So will update together when I post July schedule. Thank you!

 

Tomoko

 

 

 

May & June 2014 class schedule*

25 Apr

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Hi there, I blinked my eye and it’s already end of April! My daughter started going to Japanese kindergarten this month. She is excited with her new school life and as a parent, I feel very happy to see her enjoying and adjusting to her new life. But to this change and rather hectic life, I fell sick  this week…>< We all must take care of health, ya! And I always wish that my Caramel Factory baking class is a place for you to put away all your stress and give you relaxing and exciting moment. I truely appreciate your daily care and understanding to my shop and classes…

By the way, today I would like to post May and June class schedule, since I am planning to go back to Japan in middle to late June! Please check out the class details below. Thanks!

 

<May and June 2014 class Schedule>

1. Hazelnuts Caramel Banana Tart & Hazelnuts Cocoa Sable – Premier Class –


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Crispy hazelnuts tart, hazelnuts creme d’amande  with caramelized banana and hazelnuts

 

Hazelnuts cocoa sable

Cocoa sable with crunchy hazelnuts

 

DATE & TIME:    May 17th (Sat.)    11:00am-3:00pm – FULL

                                May 30th (Fri.)    11:00am-3:00pm – FULL

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

2. Mango Cheesecake (Non-baked type) & Cramberry Scone – Premier Class – 

Mango Rare cheesecake

Non-baked type of cheesecake with fresh mango!

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Cramberry and white chocolate scone

 

DATE & TIME:    May 24th (Sat.)    11:00am-3:00pm – FULL

                               June 1st (Sun.)    11:00am-3:00pm – FULL

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

 

3. Paris Brest (Almond Praline) & Eclair au Chocolat *Request Lesson* – Premier Class – 

Paris brest

 Choux pastry with hazelnuts praline buttercream

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DATE & TIME:    May 22nd (Thurs.)    11:00am-3:00pm – FULL

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

 

4. American Sweets Special! ~ Blueberry & Cream cheese Muffin, Carrot Cake and Cinnabon ~ – Season Special –

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DATE & TIME:    June 7th (Sat.)    11:00am-3:30pm – FULL

                                       July – TBD

FEE:                           RM250.00 (RM195.00 for members)

 

5. Opera Maccha & Green tea snowball cookie *Replacement Lesson* – Premier Class –

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Green tea opera with a hint of lemon flavor

green tea snowball cookie

DATE:        May 10th (Sat.) 11:00am-3:00pm

FEE:            RM210 (RM169 for members)

*For details of this class, please refer to my post Opera Maccha 

 

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

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maccha finache

 

DATE & TIME:    June 8th (Sun.)    11:00am-2:30pm

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

*For details of this class, please refer to my post Japanese Maccha Rollcake.

 

6. Tart au Mango & Coconuts Sable*Request Lesson* – Premier Class –

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Tart crust, Creme legere, mango mousse and fresh mango!

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DATE & TIME:    June 11th (Wed.) 11:00am-3:00pm

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

 

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

     DAY 3 – Replacement class on May 11th (Sunday)

     *We will conduct this course again in July! Please look forward to it!

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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. It is known as the best way of making coffee and 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.

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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 Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robusta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

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

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

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macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat 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      11th (Sun.)

*January – April class are finished.

FEE:                       RM1,290.

*6 students maximum.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

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!!!

 

 

April 2014 Class Schedule*

17 Mar

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Hi there! Today I would like to post April 2014 Class schedule!

April is a month that the new school and work year begins in Japan. We start everything fresh in April. It’s also a “Sakura” season around this time, when the season changes from Winter to Spring and the tree buds start to bloom. April is a month that we feel fresh and new!

For our April class, we continue to bake cakes with green tea and for our new class, I would like to introduce you a fresh mango mousse tart together with simple and delicious coconuts cookie!

Here are the details of schedule.

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<APRIL 2014 Class Schedule>

1. Tart au Mango & Coconuts Sable – Premier Class –

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Tart crust, Creme legere, mango mousse and fresh mango!

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DATE & TIME:    April 12th (Sat.)    11:00am-3:00pm – FULL

                                April 16th (Wed.) 11:00am-3:00pm – FULL

                               May 1st (Thurs.)   11:00am-3:00pm *Labor Day – FULL

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

2. Green Tea Dacquoise & Fondant Chocolat au Maccha – Basic Class –

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Almond base cake with geentea ganache!

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DATE & TIME:    April 23rd (Wed.)  11:00am-2:00pm

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

*For details of this class, please refer to my post Green Tea Dacquoise & Fondant Chocolat au Maccha

 

 

3. Saint Honore Caramel *Request Lesson* – Premier Class –

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

DATE & TIME:    April 5th (Sat.)    11:00am-3:00pm

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

*For details of this class, please refer to my post Saint Honore Caramel.

4. Kyoto Green Tea Chiffon & Rich Scone *Request Lesson* – Basic Class –

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Green tea chiffon cake with white chocolate

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DATE:        April 9th (Wed.) 11:00am-2:30pm 

FEE:            RM195 (RM149 for members)

*For details of this class, please refer to my post Kyoto Green Tea Chiffon Cake. 

 

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

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maccha finache

DATE & TIME:    April 19th (Sat.)    11:00am-2:30pm

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

*For details of this class, please refer to my post Japanese Maccha Rollcake.

6. Opera Maccha & Green tea snowball cookie *Request Lesson* – Premier Class –

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Green tea opera with a hint of lemon flavor

green tea snowball cookie

DATE:        April 26th (Sat.) 11:00am-3:00pm – FULL

FEE:            RM210 (RM169 for members)

*For details of this class, please refer to my post Opera Maccha 

 

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

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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. It is known as the best way of making coffee and 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.

IMG_0055

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 Details

<COFFEE>

– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

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

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot

 

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macarons photo

<MACARONS>

Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat 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.

For details of this class, please refer to my post Coffee Making & Macaron Master Course.

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!!!