エクレア（クリームチーズ・エクレア）｜HidaMari Cookingさんのレシピ書き起こし

Put the cream cheese in a bowl and mix with a rubber spatula until smooth.

Put the egg yolk in a bowl, lightly beat with a whisk, add (A) in order and mix well until it becomes whitish.
Split the vanilla bean pods in half, remove the seeds, put the pods and seeds into a pot, add the milk, and heat the pot.
Heat to about 60°C while stirring with a rubber spatula, add half the amount of milk to the bowl and mix well with a whisk.
When the whole is well mixed, add the remaining half and mix further.
Put it back in the pot and put it on the fire and heat it while constantly stirring with a rubber spatula.
When the cheese custard cream is cooked, add it to 1 while rubbing it with a colander.
Mix thoroughly with a rubber spatula until everything is mixed together, put in a piping bag with a nozzle, and chill in the refrigerator.

Sift the cake flour once.
Crack the eggs into a bowl and beat them.

Put (B) in a pan and heat over low to medium heat.
When it comes to a boil, turn off the heat and add the cake flour.
Mix thoroughly with a rubber spatula until the mixture is no longer powdery.
Put it on medium heat again and mix it well to pass through the fire.
Transfer the heated eclair batter to a bowl, add the beaten eggs in about 3 batches, mix well each time, and place in a piping bag fitted with a nozzle.

Squeeze out 8 pieces onto a baking sheet lined with a cooking sheet.
Brush the surface with beaten egg and bake in an oven preheated to 180°C for 40-45 minutes.
Place on a net to remove rough heat.

焼きあがったエクレア生地の底に、箸などで2か所穴を開け、2を絞り入れたら完成。