Cream for cream cake or éclair

The cream for the "cremes" or "eclair" cake is one of those recipes that brings back warm memories spent with loved ones. This simple yet exceptionally tasty recipe was passed down by my godmother, and I fell in love with it from the very first moment. The cream is versatile and can be used for both layered cakes and eclairs, giving you the chance to impress with a quick yet refined dessert.

Preparation time: 30 minutes
Baking time: 0 minutes (if using store-bought sheets)
Total time: 30 minutes
Number of servings: 10

Ingredients:

- 2 cream sheets (for example, Boromir) or puff pastry
- 5 large eggs
- 700 ml milk
- 175 g sugar
- 75 g (flour + cornstarch) in the desired ratio or you can use either just flour or just cornstarch
- 200 ml liquid cream
- Vanilla essence (1 teaspoon)
- Orange essence (1 teaspoon)
- Powdered sugar for decoration

Preparation:

1. Preparing the ingredients: Make sure you have all the ingredients at room temperature. Eggs mix better when they are not cold. If you are using store-bought cream sheets, you will save time, but if you are eager to try something new, you can make the puff pastry at home. It’s a delightful challenge!

2. Preparing the cream:
- In a large bowl, add the 5 eggs and sugar. Mix them with an electric mixer on medium speed until the mixture becomes frothy and light in color.
- Gradually add the milk, flour, and cornstarch, along with the vanilla and orange essences. Gently mix with a spatula to incorporate the ingredients.
- Transfer the mixture to a saucepan and place it over medium heat. It is essential to continuously stir with a whisk to avoid lumps. You will notice that the cream starts to thicken, achieving a velvety consistency.

3. Finding the perfect balance: If you choose to use only flour or only cornstarch, the cream will have a slightly different flavor. Flour will add body, while cornstarch will make it lighter and more delicate. Experiment to find the perfect combination for your taste!

4. Assembling the cake:
- If you are using store-bought sheets, as soon as the cream is ready, pour it hot over the first sheet. This will help soften the sheet and create a pleasant contrast with the crispy texture.
- If you have prepared homemade sheets, let the cream cool slightly, then mix it with 3-4 tablespoons of whipped cream. This will add a lightness and make the cream airier.
- Spread the cooled cream over the sheet, then add a generous layer of whipped cream and cover with the second sheet, crumbled into smaller pieces for a rustic look.

5. Decorating and serving:
- Dust with powdered sugar for an elegant look and let the cake chill for a few hours. This step is crucial as it allows the flavors to blend perfectly.
- Once the cake is well chilled, cut it with a sharp, damp knife to achieve clean portions.

Practical tips:
- If you want to add a touch of creativity, try adding some fresh fruit pieces between the layers, such as raspberries or strawberries, which will add a colorful contrast and a hint of acidity.
- This cream is also perfect for eclairs. Use the same cream base and fill the eclairs with it, then cover them with melted chocolate for a decadent dessert.
- If you want a richer texture, you can add 50 g of butter to the warm cream, mixing well until it melts.

Nutritional information (per serving, approximately):
- Calories: 270 kcal
- Protein: 5 g
- Fat: 15 g
- Carbohydrates: 30 g
- Sugar: 20 g

This cream recipe for the "cremes" cake is not only delicious but also easy to make, giving you the opportunity to create unforgettable moments with your loved ones. It can become the centerpiece of family gatherings or parties with friends. Don’t forget to experiment with the ingredients and add a personal touch! I invite you to let your imagination soar and transform this recipe into a true feast!