Cream puff (strawberry rice flour cream puff) | HidaMari Cooking's recipe transcription

Put (A) into a pot and heat it.
Once the unsalted butter has melted and the water has boiled, turn off the heat, add the rice flour (for the dough) and mix with a rubber spatula.
Once the rice flour (for the dough) is mixed, turn the heat to medium.
Heat the batter for about 30 seconds while stirring.
Transfer the dough to a bowl.
Beat the whole egg (for the dough), add 1/3 at a time to the bowl and mix with a rubber spatula.
Put the batter into a piping bag.

Pipe 1 into a donut shape on a cookie sheet.
Brush with whole egg (not listed) and top with almond slices.
Bake in a preheated oven at 180 degrees for 38-45 minutes.
Get rid of a rough fever.

Put (B) into a bowl and mix with a whisk.
Add rice flour (for custard cream) and mix.
Add (C) and mix.
Pour into a pot and heat over medium heat.
Strain, cover tightly with plastic wrap, and add ice water (not listed) to cool.
Put (D) in another bowl, pour over ice water (not listed in ingredients), and whisk with a hand mixer.
Mix the chilled cream in a bowl.
Add 70g of whipped cream and mix with a rubber spatula.
Place in a piping bag.

Cut the choux pastry in half horizontally.
Squeeze out the custard cream.
Add the strawberry powder to the remaining whipped cream, mix with a rubber spatula, and place in a piping bag.
Place the strawberries on the custard cream and squeeze the strawberry cream around them.
Garnish with strawberries and top with choux pastry.
Complete with a line of strawberry chocolate.