シュークリーム（クッキーシュー）｜HidaMari Cookingさんのレシピ書き起こし

Add unsalted butter to a bowl and mix.
Add the sugar and mix well, then sprinkle in (A) and mix with a rubber spatula.
Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Shake the flour in advance.
Crack the eggs into a container and whisk.

Put (B) into a pot and heat over medium heat.
Once it boils, turn off the heat, add the flour, and mix thoroughly with a rubber spatula.
Return to medium heat and cook, stirring constantly, until the flour is gone and the dough comes together.
Remove from the heat and transfer the dough to a bowl, then add the beaten eggs in 3 portions and mix each time until smooth.
Put it in a piping bag, pipe it into 6 pieces, cut 1 into 6 equal pieces, and place them on top of the choux pastry.

Bake in a preheated oven at 180℃ for 40-45 minutes.
Cool on a wire rack to remove rough heat.

Put (C) in a pot and heat it up to 60℃, then remove from the heat.
Put (D) in a bowl and mix until it becomes whitish, then add the flour.
Mix well, then add the warmed milk little by little while stirring and return to the pot.
Heat the pan over medium heat, stirring constantly with a rubber spatula. When the custard cream thickens, strain it through a colander.
Cover the surface with plastic wrap, pour ice water (not listed) on top of the custard cream, and let it cool.

Put (E) in a bowl, place on top of a bowl of ice water, and whisk until it forms light peaks.
Transfer the custard cream to a bowl and mix with a rubber spatula until smooth.
Add half of the whipped cream and mix until well combined, then add the remaining half.
Once thoroughly mixed, put it into a piping bag fitted with a nozzle.

4の底に菜箸などで穴を開け、6を絞り入れたら完成。