シュークリーム（チョコレートクッキーシュークリーム）｜Les sens cielさんのレシピ書き起こし

Place (A) in a mixer.
Place the unsalted butter (cookie dough) in a mixer.
Gather the dough together.
Wrap in plastic wrap and flatten.
Chill in refrigerator.

Put (B) in a heat-resistant container.
Put (C) in another heat-resistant container.
Heat each in the microwave.
Add (B) to (C) little by little and mix each time.
Add fresh cream (ganache cream) and mix.
Cover with plastic wrap and let it rest overnight in the refrigerator.

Sprinkle powdered sugar (not listed) on 1 and roll out to a thickness of 2mm.
Remove the mold with a cercle.
Gather the leftover dough together.
Similarly, the same steps are performed.
Chill in refrigerator.

Pour the milk into a pan and heat until just before boiling.
Put (D) in a bowl and mix.
Add the cake flour (for custard cream) while sifting and mix.
Add the warm milk little by little and mix each time.
Strain with a colander and put in a pot.

4を弱火～中火で混ぜながら加熱する。
鍋底から蒸気が出てきたら、火から下ろす。
無塩バター(カスタードクリーム用)を加え、混ぜる。
スウィートチョコレート(カスタードクリーム用)を加え、混ぜる。
容器に移し、ラップを密着させる。
保冷材を当てながら粗熱を取り、冷蔵庫で冷やす。

Put (E) in a pan and heat over low to medium heat.
Crack the eggs into a bowl and beat.
Put (F) in another bowl and mix.
When the pot of (E) boils for a while, turn off the heat.
Add (F) while sifting and mix with a wooden spatula until there are no lumps.
Reduce the heat to low and heat while stirring until the dough is charred.
Remove the dough into a bowl.
Add beaten eggs little by little and mix each time.

Spread a cooking sheet on the baking sheet.
Put 6 in a piping bag and squeeze it into a circle.
Place 3 on top and bake in an oven preheated to 180 degrees for 30 minutes.
Lower the temperature of the oven to 150 degrees with the door closed and bake for 25-30 minutes.
Place on a cake cooler to cool.
Make a hole in the bottom of the dough.

Whisk 2.
Whisk 5 and mix with 2.
Put it in a piping bag and squeeze it inside from the hole of 7.
Finished on a plate.