TABLEA CREAM FILLING

I was cleaning my stash of "treasured garbage" ;-) and came across a magazine dated a decade ago. I remember I bought this piece from a magazine rack of National Bookstore while strolling around Ayala-Makati. I tested few of the recipes with a tweak for the lack of ingredients or that some the ingredients are not for my liking so i have to substitute or twist it and oh well, it always came out perfect and delicious, fortunately!

So today, this is the first time i am using this filling and it's soooo good and worth sharing --- but warn you, patience and strength will surely pay off ;-)

TABLEA CREAM FILLING

This can fill about 10 (50g ) ensaymada with a tablespoonful each.

3  tablets (Batangas Cocoa Tablea), finely chopped

1 c fresh milk

4 tablespoon cornstarch

2 tablespoon butter

1/2 c condensed milk

4 eggyolks

Place  tablea, milk, cornstarch, butter and condensed milk in a pan.

Bring to a rolling boil with constant stirring about 8-10 minutes until pudding texture.

Take out from heat and with continuous whisking add eggyolks. 

Continuously whisking until creamy. Return to heat with constant stirring until the mixture can be scoop out with a whisk.

Note: The cream is stiff as it cools.

Set aside to cool while preparing your well proofed Ensaymada dough for filling.

Flatten the dough and scoop about a tablespoonful and place it on the center of the dough..
Bring the sides together and seal.
Form the dough into ball and place it into a mamon liner with seal at the bottom.
Rest for about an hour.
Then bake for about 7 minutes @ 175 degrees C.

Assembly:
Remove  Ensaymadas from liners, spread butter mixture on top then finish with fresh grated cheddar cheese. Serve with your favourite hot or cold beverage ;-).