Featured Product

Bettercreme is a unique non-dairy product with a heavy mouth feel and good stability. It’s ideal for making colourful and robust cake decorations in bakery preparations.

View Product

Pistachio Doughnut


  • 38 portions


  • Better Crème 500gm
  • For Choux
  • Flour 300gm
  • Sugar 5gm
  • Salt 5gm
  • Rich’s Cremagic 250gm
  • Water 250gm
  • Butter 200gm
  • Eggs 500gm
  • For Cracked Top
  • Flour 190gm
  • Sugar185gm
  • Egg 1no
  • Butter100gm
  • Egg Yolk1no
  • For Raspberry Filling
  • Frozen Raspberry 100gm
  • Rich’s Nugel 50gm
  • Castor sugar 50gm


    For Crack top

  • Cream butter & sugar in a mixing bowl, until sugar is completely dissolved.
  • Add eggs & fold in flour, mix properly & refrigerate for few hours.
  • For Choux paste.

  • In a medium pan boil together water, Rich’s cremagic, butter, sugar & salt .
  • Bringthat mix to the boil add the sieved flour and dry it out for one minute
  • Put prepared mixture in the mixing boil, cool it down for 2 minutes then start adding the eggs slowly.
  • Check for the consistency &pipe the mixture on silicon sheet, now pipe prepared crack top mixture on top & bake at 200C for 12mins, then reduce the temperature to 160 & further bake for another 10mins or until golden crust is formed
  • Once baked dry it out in the dryer.
  • Divide éclair in 2 parts from centre & allow to rest for few hours or until cools down completely.
  • For Raspberry Filling.

  • Take a heavy bottom pan & boil together frozen Raspberry, Rich’s Nugel & sugar .
  • Remove & allow to cool down.
  • Assembling.

  • Whip Rich’s Better Crème until firm, take 100gm of better crème & fold it with raspberry mixture.
  • Pipe out raspberry mixture at bottom of choux & refrigerate for 30 mins.
  • Using star nozzle pipe Rich’s Better crème on top of raspberry mixture & place top crust .
  • Serve cold.