Origin and history of vanilla cream filling for donuts
Vanilla cream filling for donuts is a classic sweet preparation that has accompanied desserts in various cultures for decades. Originating from European pastry-making, this cream has been adopted and adapted in many Latin American countries, where it is used to fill not only donuts but also cakes, croissants, and other baked goods.
In Mexico and Central America, this preparation is commonly called simply "pastry cream," although when used as a filling in donuts, it is popularly known as "vanilla cream filling." In countries like Argentina and Chile, a similar cream called "vanilla chantilly cream" or simply "pastry cream" is also used. In Colombia and Venezuela, the filling may be called "dulce de crema" when referring to a thick and silky texture very similar to vanilla cream.
This type of cream provides a soft, creamy texture and a sweet flavor with delicate notes of vanilla, which perfectly complements the fluffy dough of donuts, making every bite irresistible.
How to prepare vanilla cream filling for donuts
Ingredients: Wheat flour, sugar, salt, milk, butter, egg yolks, and vanilla.
Mix the flour, sugar, and salt together.
Add the dry ingredients to the scalded milk--add everything slowly while stirring constantly.
Heat over a double boiler until it thickens and is smooth, approximately 15 minutes.
Add butter.
Pour the mixture over the egg yolks, stirring constantly.
Cool and add vanilla.
