We’ll start by defining what is we call creams and fillings in pastry: in general terms, the creams are those semi-liquidas preparations, slightly locked or linked by heat action with other products (such as eggs, starches, starch), on the other hand fillers they tend to proceed on the same basis but you’re will be thick and more consistent and can be independent of the above and involving other genres such as creamchocolate, meringue, etc., sometimes also used as stabilizer gelatin. Currently and for the focused pastry, to the so neglected, people celiac (gluten intolerance) creams are often flirt with carrageenan and jellies to bring the thickness without using floury materials. Once defined what are creams and fillings will spend their classification in pastry: can encompass the creams and fillings in four sections: 1 creams with milk-based 2nd creams with egg base 3rd creams with base cream 4 creams with base of butter taken account that we list or we include these creams with the quantity of main gender regardless of that involving other genres like eggs, sugar, milk, butter, etc., therefore we now develop creams for each group explaining its variants: 1st creams with milk by order of thick base would have: flan, custard, cream crepes, cream custard, floating islands, Catalan cream, cream pastry, cream saint – honore, fried milk. Some of them constitute of itself a dessert specific, others are used as the basis for other preparations and others as a filling for tarts and cakes. Also comment that we speak of databases that you can flavor with different preparations (coulis, essences, extracts, chocolate, etc.) for other flavors.(for example a custard of pistachio, praline, mint, etc.) 2 Creams with egg in this case base would have ultimate cream egg yolk or egg yolk custard, which is used as a filler or coverage generally, modifying it (incorporating more lemon juice, which intervenes in the egg yolk cream) would get a lemon cream of similar characteristics and applications than the yolk pastry.