The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a temper hard fat and from 85 to 33 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36 °C, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33 °C and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 °C below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20 °C, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20 °C, and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend.La présente invention concerne un procédé de préparation d'un produit de boulangerie fourré, le procédé comprenant : la fourniture d'une composition de garniture comprenant au moins un ingrédient alimentaire en poudre et un mélange de matières grasses comprenant de 15 à 67 % en poids d'une matière grasse dure tempérée et de 85 à 33 % en poids d'une huile liquide, le tempérage de la composition de garniture pour former une composition de garniture tempérée, le dépôt de la composition de garniture tempérée sur au moins une surface d'un produit de boulangerie pour former un produit de boulangerie fourré, dans lequel la su
