If you’re looking for a rich and delicious dessert to put on the table this weekend, this Russian Prune Cake is the perfect thing. The layers are fluffy, moist, creamy, and studded with sweet prunes. Let's whip! ▶ Ingredients 👉🏻 Cake batter Sugar - 80g Butter - 160g Baking Soda - 5g Vinegar - 5g Eggs - 350g Sugar - 245g Low Protein Flour - 325g 👉🏻 Bettercreme Filling Rich's Bettercreme (whipped) - 500g Prune - 100g ---------------------------------------------------------------- ▶Procedure 👉🏻 Cake batter 1.Heat up sugar and butter until brown then add in butter and mix well. Leave aside. 2.Combine baking soda and vinegar. 3.Whisk eggs and sugar until 50% and gradually add in baking soda and vinegar mixture and continue to whisk until fluffy, then fold in Low Protein Flour, lastly pour in sugar and butter mixture and stir till well combined. Leave to rest for 30 mins. 4.Baking Temp: 170˚C Top Heat and 170˚C Bottom Heat. 5.Baking Time: 8 mins. 👉🏻 Bettercreme Filling 1.Whip Rich's Bettercreme until 80% firm peak. 2.Spread the crème on the cake, 3 layers of cream, 4 layers of cake and sprinkle each layer with chopped prune. Lastly, coat the cake with cream and cover with cake crumbs. Enjoy Baking. Give us a thumbs up if you LIKE it. ---------------------------------------------------------------- Don't forget to subscribe our channel, like and share our video (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧ Follow us on social media: ➡Facebook: https://www.facebook.com/richsproductsmalaysia/ ➡Instagram: https://www.instagram.com/richproductsmy/

The delicious Raspberry Twister cake is big enough to feed a feast! Wait no more🤤 Let's whip! ▶ Ingredients 👉🏻 Vanilla Chiffon Sponge 1. Egg Yolk - 120g 2. Whole Egg - 280g 3. Sugar - 260g 4. Egg White - 180g 5. Sugar - 40g 6. Low Protein Flour (sieved) - 60g 7. Corn Starch (sieved) - 60g 8. Butter (warm 50°C) - 30g 👉🏻 Raspberry Sauce Raspberry Puree - 120g Pectin - 2g Sugar - 75g Fresh Strawberry (cut cube) - 140g Gelatin (dissolved in 20g water) - 4g 👉🏻Make Up Décor Baked Vanilla Sponge - 1pc Raspberry Sauce - 100g Rich's Bettercreme (whipped to soft peak) - 200g ---------------------------------------------------------------- ▶Procedure 👉🏻Vanilla chiffon sponge 1. Slightly whisk egg yolk, whole eggs and sugar until fluffy. 2. Whip egg whites and sugar until 70% stiff and gradually fold into egg yolk mixture until combined. 3. Fold Flour and Corn Starch into the batter. 4. Add in butter and mix until combined. 5. Spread Batter onto a 60x40cm baking tray 6. Bake at : Top: 180C/ Bottom: 140C for 15min. 👉🏻Raspberry Sauce 1. Cook Raspberry Puree to 70C. 2. Add in Pectin and Sugar. 3. Continue to cook for 3 mins. 4. Add in Fresh Strawberries and cook for another 2 mins. 5. Add in Bloomed gelatin into the mixture. 6. Mix until combined. 👉🏻Rich’s Bettercreme 1. Shake well before use. 2. Whip Rich’s Bettercreme at (2-7c) on medium speed until soft peak. 3. Cut Chiffon cake into 5 even strips. 4. Spread a thin layer of raspberry sauce onto the cake. 5. Spread a layer of Rich’s Bettercreme then roll up the cake. 6. Decorate as desire. Give us a thumbs up if you LIKE it. ---------------------------------------------------------------- Don't forget to subscribe to our channel, like and share our video (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧ Follow us on social media: ➡Facebook: https://www.facebook.com/richsproductsmalaysia/ ➡Instagram: https://www.instagram.com/richproductsmy/

What do you know about Choux Pastry? If you’re looking for tips to make Perfect Choux Pastry use in craquelin, then you’re in the right place! Let's whip! ▶ Ingredients 👉🏻Coffee Crunchy Choux Puff Butter - 70g Brown sugar - 90g All-purpose flour - 90g Butter - 40g Water - 125g Sugar - 5g Salt - 1g All-purpose flour (sifted) - 60g Egg - 125g Hot Water - 10g Instant Coffee - 6g RICH's Bettercreme - 150g 👉🏻Cookies & Cream Choux Puff Butter - 70g Brown sugar - 90g All-purpose flour - 90g Dark Cocoa Powder - 18g Butter - 40g Water - 125g Sugar - 5g Salt - 1g All-purpose flour (sifted) - 60g Egg - 125g RICH's Bettercreme - 150g Oreo (crushed) - 40g 👉🏻Salted Caramel Choux Puff Butter - 70g Brown sugar - 90g All-purpose flour - 90g Butter - 40g Water - 125g Sugar - 5g Salt - 1g All-purpose flour (sifted) - 60g Egg - 125g Granulated Sugar - 100g Salted Butter - 45g Avoset Whipping Cream - 60g Salt - 3g RICH's Bettercreme - 280g ---------------------------------------------------------------- ▶Procedure 👉🏻Coffee Crunchy Choux Puff Crunchy Craquelin 1. Mix all A1 ingredients together 2. Roll into 2mm thickness and freeze 3. Cut dough into circles of 6cm diameter. Pate a Choux/ Cream Puff 1. In a pot, bring B1 to a rolling boil 2. Off heat, add in B2 and stir to form a dough 3. On heat, cook the dough 4. Cool the dough slightly and beat in B3 gradually 5. Pipe dough onto a baking tray into 5cm rounds. 6. Put craquelin layer on top Baking Temperature: 180°C Baking Time: 35 mins Coffee Creme Filling 1. Combine C1 until a smooth paste is formed. 2. In a mixer, whisk C2 Bettercreme until 80%. 3. Fold in C1 mixture into the C2 until well mixed. Assembly: Cut the choux puff into half, pipe a layer of coffee crème filling on the choux puff base. Then top the upper layer of choux. Dust some cocoa powder on top. 👉🏻Cookies & Cream Choux Puff Crunchy Craquelin 1. Mix all A1 ingredients together 2. Roll into 2mm thickness and freeze 3. Cut dough into circles of 6cm diameter. Pate a Choux/ Cream Puff 1. In a pot, bring B1 to a rolling boil 2. Off heat, add in B2 and stir to form a dough 3. On heat, cook the dough 4. Cool the dough slightly and beat in B3 gradually 5. Pipe dough onto a baking tray into 5cm rounds. 6. Put craquelin layer on top Baking Temperature: 180°C Baking Time: 35 mins Oreo Filling 1. In a mixer, whisk Bettercreme until 80%. 2. Fold in Oreo crumbs until well combined. 3. Pipe filling into cooled choux. Assembly: Cut the choux puff into half, pipe a layer of oreo filling on the choux puff base. Top with the upper layer of choux. 👉🏻Salted Caramel Choux Puff Crunchy Craquelin 1. Mix all A1 ingredients together 2. Roll into 2mm thickness and freeze 3. Cut dough into circles of 6cm diameter. Pate a Choux/ Cream Puff 1. In a pot, bring B1 to a rolling boil 2. Off heat, add in B2 and stir to form a dough 3. On heat, cook the dough 4. Cool the dough slightly and beat in B3 gradually 5. Pipe dough onto a baking tray into 5cm rounds. 6. Put craquelin layer on top Baking Temperature: 180°C Baking Time: 35 mins Salted Caramel Sauce 1. In a saucepan, heat C1 over medium heat until a thick, amber-colored liquid is formed. 2. Using a hand whisk, emulsify C2 into the caramel. 3. Slowly drizzle C3 into the hot caramel while stirring. Take note that of the hot steam when stirring to prevent scalding. 4. Allow the mixture to boil for 1 minute. Remove from heat and stir C4. Allow caramel to cool slightly before using it. Choux Filling 1. Whisk Bettercreme until 80% peak formed. Assembly: Cut the choux puff into half, pipe Bettercreme filling on the choux puff base. Drizzle some salted caramel sauce on the crème, then top with the upper layer of choux. Give us a thumbs up if you LIKE it. ---------------------------------------------------------------- Don't forget to subscribe our channel, like and share our video (ﾉ◕ヮ◕)ﾉ*:･ﾟ✧ Follow us on social media: ➡Facebook: https://www.facebook.com/richsproductsmalaysia/ ➡Instagram: https://www.instagram.com/richproductsmy/

Kek Krismas yang sedap dengan reka bentuk yang menarik. Rich's Bettercreme menjadikannya lebih sempurna dengan rasa yang berkrim dan sedap.

Chef profesional kami akan menunjukkan cara untuk sebat krim anda dengan sempurna.