Eclairs with protein cream

Eclairs are a very light, always coveted cake on any festive table.
The basic recipe of the test can be combined with different fillings -
protein, cream, custard or butter cream. This recipe with protein
cream.

5 eggs
1 glass of water
1 cup of flour
a pinch of salt
100 g of butter
4 protein
1/2 cup sugar
3 tablespoons powdered sugar (for sprinkling)

To boil water. Dip the oil into the water, cut into cubes and stir
until the oil is completely dissolved. Do not allow water to boil.

Pour in flour, stirring well. At first there will probably be lumps,
but they will later disperse.

While stirring constantly, cook the dough for about 2 minutes.

Allow the test to cool slightly. At this time you can make a cream:
Squirrels pour into a bowl. Put it on a water bath and start whipping
with a mixer at a low speed. Gradually start adding sugar, pouring in
a little. Continue whisking at high speed by moving the mixer in a
circle so that the protein is evenly brewed. Beat for about 7-10
minutes, until the mass becomes dense and shiny.

When the dough is slightly cooled, add the eggs one at a time,
stirring well until smooth.

The dough should not be very steep, otherwise it will not rise, but
not liquid - in this case the eclairs simply spread out.

Fill the pastry bag with a test and lay it on a baking sheet of
eclairs in the form of tubes about 10 cm long.

Put the pan on the middle shelf of the oven, and put a baking tray
with water on the bottom shelf. The rising steam will help the eclairs
to be more airy.

Eclairs oven at a temperature of 180 degrees 30 -35 minutes.

Let the cake cool and use a syringe to fill with cream.

Sprinkle with powdered sugar.