Eclairs with protein cream at home: recipe

Put flour in there. Cook for 1-2 minutes, stirring vigorously, until the dough comes together and starts to pull away from the sides.

Add the eggs one by one to the batter, mixing thoroughly with a spatula.

Introduce the next egg only when the previous one is completely connected with the rest of the mass.

Transfer the dough to a pastry bag. Place 10 cm long strips of dough on a baking sheet, leaving 3-4 cm between them.

For cream, combine water and sugar in a saucepan. Bring to a boil and simmer for 3-4 minutes until the syrup reaches 115°C.

If you don't have a thermometer, drop some syrup into ice water and roll it up in your hands. If you get a soft ball, then it's time to remove the syrup from the heat.

While the syrup is preparing, beat the whites with a mixer with a pinch of citric acid to soft peaks for 3-4 minutes at medium speed.

Increase the mixer speed to high, remove the syrup from the heat and slowly pour it into the egg whites in a thin stream while continuing to beat.

Make a small hole in the bottom of each eclair and fill the cakes with cream through it. Place in refrigerator for 1-2 hours.