Preheat the oven to 350°F.

1. Mix the almond powder and icing sugar in a robot.

2. Add the bitter almond extract. Mix.

3. Beat the egg white with a whisk until it becomes frothy.

4. Pour the egg white little by little into the previous mixture until a mass is obtained.

5. Pierce two holes under the eclairs and fill with almond cream.

6. Dress with a pastry bag waves on top of the eclairs as well.

7. Bake for 8 to 10 minutes to brown everything.

8. Let cool before serving.