A creamy lipid-based food filling that is stable in baking, the creamy food filling comprising: a continuous lipid phase that includes a low melting lipid having a melting point of 40 ° C or less； a solid phase dispersed in the continuous lipid phase and which includes a hydrophilic powder and a high melting lipid with a melting point of at least 70 ° C； a water activity of 0.5 or less； and particles of the hydrophilic powder and the high melting lipid which form a particle size distribution of the creamy food filling effective to make the creamy food filling stable in the baking as evidenced by the practical absence of dispersion of the filling and the practical absence of oozing the filling oil in a sample of the creamy food filling heated for 10 minutes at 150 ° C； wherein the particle size distribution is a bimodal particle size distribution that includes a part of dust particles that has a subdistribution of dust particles with a sufficient amount of submicron dust particles effective to make the creamy food filling stable in the baking, and a part of creamy particles that has a sub-distribution of creamy particles with a particle size larger than the particle size of the dust particles, where the dust particles are less than 4 micrometers, the submicron dust particles they are 1 micrometer or less, and the creamy particles are larger than 4 micrometersUn relleno alimenticio cremoso basado en lípidos que es estable en el horneado, comprendiendo el relleno alimenticio cremoso: una fase lipídica continua que incluye un lípido de bajo punto de fusión que tenga un punto de fusión de 40 °C o inferior； una fase sólida dispersa en la fase lipídica continua y que incluye un polvo hidrófilo y un lípido de alto punto de fusión con un punto de fusión de al menos 70 °C； una actividad del agua de 0,5 o inferior； y partículas del polvo hidrófilo y del lípido de alto punto de fusión que forman una distribución de tamaños de partícula del relleno alimenticio cremoso eficaz par
