The Bake Studio by Euro Rich

The Bake Studio by Euro Rich Welcome to The Bake Studio by Euro Rich — your go-to for baking recipes, techniques & inspiration. Managed by Euro Rich Foodtrade Corp.
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From beginner to pro, we create recipes that make baking easier and more consistent.

11/05/2026

Ever wondered why bakers gently jiggle their freshly baked cheesecakes? 👀

It’s to check if the center is perfectly set.

The edges should be firm while the middle still has a slight wobble — because the cake continues to cook from residual heat even after leaving the oven.

If it doesn’t jiggle at all, there’s a chance it’s already overbaked and may lose that creamy custard-like center Basque cheesecakes are known for.

So yes… the jiggle is basically the baker’s version of a quality check ✨🍰

29/04/2026

Strawberry Dream Cake with our Laped Strawberry Mousse Powder 🍓🍰

27/04/2026

Strawberry Mousse Dreamcake🍰

Layers of chiffon cake, Laped My Mousse strawberry, homemade strawberry sauce and white chocolate for that crack effect on top

Ingredients:
For the chiffon:
4 large egg yolks
1/3 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla

1 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Meringue:
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Bake in an 11x15 jelly roll pan lined with parchment at 160C for 25 minutes

For the strawberry coulis:
250g fresh or frozen strawberries
1/3 cup sugar
2 tablespoons lemon juice

For the mousse:
150g Laped My Mousse Strawberry
225ml milk
750ml whipping cream

*250g white chocolate, melted
*Whipped cream and fresh strawberries for topping
*Makes 5 cakes using 6” round cake tins

24/04/2026

When you want something cold without the extra effort 🍨🥭

This Mango Semifreddo is smooth, refreshing, and simple to make using Laped My Mousse Original Powder.

Mango Semifreddo

Ingredients
Mango Compote
300g diced mango
75g white sugar
50ml water

Neutral Mousse
100g Laped My Mousse Neutral Powder
200ml Happy Barn Full Cream Milk
500ml Pristine Whipping Topping
50ml mango compote

Procedure
1. Mango Compote
Cut the mango into small cubes.
Place in a pot with sugar and water.
Cook over medium heat, stirring occasionally to prevent the sugar from burning.
Once slightly thickened, remove from heat.
Transfer to a bowl set over ice to stop the cooking process.
Set aside to cool completely.

2. Neutral Mousse
In a mixing bowl, combine the neutral mousse powder and milk.
Gradually add the mango compote while mixing.
Slowly pour in the whipping topping.
Whip until medium peaks form (light and airy but still smooth).

Assembly
In a container, layer the mousse and mango compote alternately.
Spread the compote evenly between layers.
Lightly swirl using a spoon or spatula for a marbled effect.
Freeze for at least 3 hours or overnight for best texture.

Serving Suggestion
Serve on a chilled plate and finish with a drizzle of balsamic glaze for a balanced sweet and tangy flavor.

15/04/2026

Boston Kreme Donuts made easy with LapedCream Instant Pastry Cream Mix 🍩

07/04/2026

Indulge your chocolate cravings without leaving your kitchen 🍫
These Chocolate Mousse Smores combine smooth, velvety mousse with delicate meringue, made easy with Laped Chocolate Mousse Powder and Laped Mery Mix Meringue.

CHOCOLATE MOUSSE SMORES

Ingredients:
FOR CHOCOLATE GRAHAM CRUST:
100 g Crushed graham
2 g salt
85 g melted butter
50 g white sugra
80 g melted dark chocolate

FOR CHOCOLATE MOUSSE:
250 g LAPED CHOCOLATE MOUSSE
500 ml Happy barn milk, cold

FOR MERINGUE
200 g LAPED MERY MIX INSTANT MERINGUE
60 ml water

PROCEDURE:
GRAHAM CRUST
- Melt the butter in a pan or microwave.
- In a bowl, mix together the sugar, salt, and graham crackers. Slowly add the butter. You may add more if the mixture is too dry, according to your preference.
- Melt the chocolate over a bain-marie or in the microwave.Slowly add the melted chocolate to the graham mixture, mixing thoroughly to avoid clumps.
- Press the graham mixture into your desired container. Make sure not to press too hard to avoid breaking the crust.
- Chill for at least 10 minutes.

CHOCOLATE MOUSSE
- In a bowl, add LAPED CHOCOLATE MOUSSE POWDER and cold milk. Mix it first before whipping to avoid splashing.
- After whipping the mousse for 3-5 minutes, it will double up in volume.
- Pour in the mixture to the chilled graham crust and level evenly the mousse.
- Chill for 3 hours or freeze for 1-2 hours.

MERINGUE
- In a mixer, add LAPED MERY MIX POWDER and water.
- Using whisk attachment, whip the mery mix until double in size, medium speed.
- Whip for about 5 - 8 minutes or until stiff and glossy.

12/03/2026

The right fondant can make all the difference in cake decorating. 🎂✨

With Laped Wonder Paste Rolled Fondant, you get a fondant that helps you work smoother and faster.

✔ Cover cakes evenly and smoothly
✔ Handle without tearing or cracking
✔ Add custom colors effortlessly
✔ Shape intricate figurines and decorations
✔ Super soft and stretchy

Decorating has never been this fun with Laped Wonder Paste Rolled Fondant.

Calling all dessert lovers and aspiring bakers! 👩‍🍳Watch as chefs Chef Gene Gonzalez, Lareesa Tañala, Christian Cabacung...
18/02/2026

Calling all dessert lovers and aspiring bakers! 👩‍🍳

Watch as chefs Chef Gene Gonzalez, Lareesa Tañala, Christian Cabacungan and Alicia Alterado bring the art of baking to life—showcasing masterful techniques and effortless dessert styling with Italian-inspired treats. Using Laped, our ready-to-use Italian baking products and instant mixes, they whip up a stunning array of desserts that are as impressive as they are easy to make.

📍 World Trade Center Manila | BOOTH 803–804
📅 Feb 25–27 | 10AM–7PM

Whether you're a seasoned baker or simply pastry-curious, this is your fast track to sweet success!

See you all there!

Center for Asian Culinary Studies
Euro Rich Foodtrade Corporation

13/02/2026

If you’re making dinner for someone special, don’t skip dessert 💛

For the last episode of our Valentine’s Dinner Date series, we’re making this Lemon Mousse Tart. Something light, fresh, and just sweet enough to end the night perfectly 🍋

Made extra easy with Laped My Mousse powder.

LEMON MOUSSE TART

INGREDIENTS:
FOR LEMON MOUSSE
Laped Neutral Mousse 66g
Happy Barn Milk 33g
Pristine Whip topping 333g
Lemon curd 150g

FOR STREUSEL
All purpose flour 120g
White sugar 100g
Salt 1g
Butter 80g

FOR LEMON CURD
Sugar 89g
Lemon zest 10g
Lemon Juice 120g
Eggyolk 6pcs
Butter 100g

PROCEDURE:
LEMON MOUSSE
1. In a bowl, mix 66 g My Mousse Neutral with 33 ml milk until smooth.
2. Gradually fold in 333 ml whipped cream (4 °C) in two stages, mixing gently to maintain volume.
3. Add lemon curd and fold gently until well combined.
4. Pour into molds and chill or freeze until fully set.

STREUSEL
1. In a bowl, combine all dry ingredients (flour, sugar, almond powder, etc.) and mix well.
2. Add cold butter (cubed).
3. Rub the butter into the dry ingredients using your fingertips or paddle attachment until a crumbly, sand-like texture is achieved.
4. Spread the streusel evenly on a tray lined with baking paper.
5. Bake at 170–180°C for 12–15 minutes or until golden brown.
6. Allow to cool completely before use.

LEMON CURD
1. In a heatproof bowl, whisk together egg yolks, sugar, and lemon juice until well combined.
2. Place the bowl over a bain-marie (double boiler) with gently simmering water. Make sure the bottom of the bowl does not touch the water.
3. Cook while stirring constantly with a whisk or spatula until the mixture thickens.
4. Remove from heat and immediately add cold butter, mixing until fully emulsified and smooth.
5. Strain through a fine sieve for a smooth, lump-free texture.
6. Cover with plastic wrap directly touching the surface and chill.

Thanks for following along with this dinner from start to finish ✨

11/02/2026

Let’s be honest, we’ve all had that dessert that looked easy but didn’t turn out that way 🙃
That’s why finding shortcuts that actually work feels like a win. Laped My Mousse Powder helps you get that light, creamy texture without the usual trial and error.

Reliable, simple, and seriously good.

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