Basic cream fillings are a fundamental element in the traditional pastry-making of many Latin American countries. Their origin dates back to European recipes that arrived with colonization, especially from Spain and France, and which over time were adapted to local ingredients. In different Latin American countries, this preparation may have various names, although they all share the essence of a sweet, thick cream used to fill cakes, pastries, and various desserts.
For example, in Mexico it is commonly known as "crema pastelera" (custard cream), while in Argentina this term is also used, and in countries like Colombia and Venezuela it is usually called "crema de repostería" (pastry cream). Although versions may vary slightly in texture and flavor, the base is usually the same, and its versatility allows for adding different flavors to create variations such as chocolate, coconut, or coffee cream, thus adapting to the particular taste of each region.
How to Prepare Basic Cream Fillings with Variations
Ingredients: Flour, sugar, salt, milk, butter, egg yolks, and vanilla.
Mix flour, sugar, and salt.
Add the scalded milk.
Cook in a double boiler until it thickens.
Approximately 15 minutes.
Add the butter.
Pour this mixture over the egg yolks and stir again.
Cool.
Finally, add the vanilla.
Please use the previous recipe for the cream filling for the following recipes:
Chocolate filling: Follow the instructions for the cream filling and add 2 ounces of unsweetened baking chocolate to the scalded milk. Increase the sugar to 1 cup.
Coconut cream filling: Following the instructions for the cream filling, add 1 cup of shredded coconut.
Coffee filling: Following the instructions for the cream filling, add 1/4 cup of instant coffee before scalding the milk.
Date cream filling: Following the instructions for the cream filling, add 1/4 pound of chopped dates and 1 teaspoon of lemon zest to the milk before adding it to the cream filling recipe.
