{"id":24373,"date":"2021-05-01T16:39:27","date_gmt":"2021-05-01T14:39:27","guid":{"rendered":"https:\/\/bake-street.com\/?p=24373"},"modified":"2026-04-08T12:25:59","modified_gmt":"2026-04-08T10:25:59","slug":"cuna-de-crema-y-chocolate-buns-80s-90s","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/cuna-de-crema-y-chocolate-buns-80s-90s\/","title":{"rendered":"Cu\u00f1a de crema y chocolate – Buns 80s-90s"},"content":{"rendered":"

After giving you a couple of weeks ago the recipe to make the famous Cuernos de chocolate<\/strong><\/a>, you have asked me a lot to let you know how to make Cu\u00f1a de crema y chocolate –\u00a0 Buns 80s-90s, Cream and Chocolate Wedge<\/strong>, also known as Tri\u00e1ngulo de chocolate – Chocolate Triangle<\/strong>. Ok, it’s been said and done! You can now go back to the frenzied moments of madness, full of happiness and joy like those of your childhood with these cream triangles.<\/p>\n

If there is one thing that stands out about them, it is that they were eternal and infinite buns. There was no end to them, it was as if Mary Poppins had taken them out of her handbag. I was commenting on Instagram the other day. If there was something that you didn’t mind sharing with others, without putting your fingers to mark how far they could bite, it was this bun. It was never finished. Something that is normal because it was the biggest and most immense bun in the whole world, or at least that’s how I remember it.<\/p>\n

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\"Cu\u00f1as <\/picture><\/div>\n

Pastries from the 80’s and 90’s.<\/h2>\n

In addition to having asked me for the recipe for these cream and chocolate wedges or chocolate triangles (we all call them differently, even if we live in the same city), you have suggested that I make many other recipes for buns from that time. But if you look closely, there wasn’t a great variety of buns. Especially in patisseries\/bakeries.<\/p>\n

The other day, talking to my husband about this, we started to think about and collect buns from our childhood that didn’t come in bags or factory packaging. Well, unless our memory fails us (which could be anything), we only remember doughnuts, cu\u00f1a de chocolate<\/em> – chocolate wedges or triangles, chocolate horns (cuernos de chocolate<\/em>), cream buns and… Not much else. It’s true that if you went to a caf\u00e9 with your parents, there were the classic cream fried buns (which could be covered in sugar or chocolate). But apart from that, along with croissants, napolitanas and palmiers…. The pastries were quite limited.<\/p>\n

How I remember those big palmiers, giant, very fluffy and with fondant chocolate coating…. It brings tears to my eyes!<\/p>\n

Of course, I’m leaving aside the classics like Phoskitos, Pantera Rosa, Bollycao, Tigret\u00f3n<\/em>… Rather, we are focusing on those pastries that were given to you with paper napkins (to eat on the spot) or wrapped in brown paper.<\/p>\n

It is possible that there are some more that we have left out, so if so, I will be happy to read you \ud83d\ude09<\/p>\n

Memories of my adolescence.<\/h2>\n

When I was 13-14 years old, just as I was passing from the eighth year of EGB to the third year of ESO (we were caught in the middle of the educational reform), we had to divide up the children from all the schools where I lived into the secondary schools that existed at the time. They were building new ones, but they didn’t have time to finish them by that time.<\/p>\n

So many of us had to go to school in the afternoon and evening. It was horrible. It was hard to get up early because you didn’t have school, but between getting up, having breakfast, doing your homework…. You almost had to eat to go to class because you got in at 3 o’clock in the afternoon. You might be thinking, why are you telling us all this? Well, it’s true, but the fact is that I wanted to go to this point.<\/p>\n

We had our break at 18:00 in the afternoon. Near the school there was a caf\u00e9 called “Canela”. I don’t know how many times we went there to have a snack at break time and, on some occasions and without any malice, we missed the time to go back at fourth hour and we arrived at fifth hour… hahahaha.<\/p>\n

All, or almost all of us who went there, would take some doughnuts (huge, about 15 cm in diameter) to share. They were covered in chocolate and filled with whipped cream. How marvellous. What good memories and good times we had in those years thanks to the wonderful educational reform and the night timetable. By the following year we had a normal timetable and our luck ran out… But they can’t take away what we enjoyed!<\/p>\n

\"Cu\u00f1as <\/picture><\/div>\n

Short Collaborative Musical Break.<\/h2>\n

You already know that many times I like to share with you some song in the post that I have carried out. But, on this occasion, I have decided to create Collaborative playlist on Spotify<\/strong><\/a> where we will be able to gather together songs that accompanied us<\/strong> during our childhood and adolescence.<\/p>\n

For my part I have added a few, 35 to be exact hahaha, but I could have added many more! The thing is that these are just to break the ice, I prefer you to add the songs of that time that you like the most<\/strong>.<\/p>\n

In this link<\/strong><\/a> you can see, listen and add songs to the playlist I have created “M\u00fasica a\u00f1os 80-90’s {Bake-Street}<\/strong><\/a>” so you can dance and sing while you prepare these buns. I plan to do it \ud83d\ude09<\/p>\n

Cu\u00f1a or tri\u00e1ngulo de chocolate.<\/h5>\n

To make these buns, we will follow a fairly simple process. The dough I have used is slightly adapted from bollos de mantequilla from Bilbao<\/strong><\/a>. It is a dough that is very tender and spongy, so I thought it would be a very good option to make them.<\/p>\n

The filling cream, instead of being the classic and traditional one that I leave you with in many preparations, is the one I made to make the Flan P\u00e2tissier<\/strong><\/a>. Unlike the classic one, this one is made with a part of heavy cream, leaving a very soft and delicate texture. I thought it was a good option to change one for the other, but of course, you can use the classic one if you wish. Just a detail about the cream we use in this recipe: it takes longer to set and acquire the desired consistency. So be patient.<\/p>\n

For the coating, on this occasion, I have used a larger quantity of milk chocolate instead of dark chocolate. I also added a small amount of cocoa butter to soften and lighten the consistency of the chocolate. I really liked the end result. A very soft and fluffy bun, with a very smooth cream filling and a thin layer of chocolate on the outside that adds just the right amount of sweetness. Wonderful, wonderful!<\/p>\n