エクレア（カスタードクリームのエクレア）｜ syun cookingさんのレシピ書き起こし

Crack the eggs into a bowl and whisk.
Mix water and salad oil in a separate bowl and heat in a 500W microwave for 2 minutes.
After heating, mix with a whisk until it turns white, then add pancake mix (for batter) and mix with a spatula until smooth.
Heat in a 500W microwave for 1 minute and mix again until smooth.
After removing the heat, add the beaten eggs in three parts, stirring well with a spatula each time.
Leave a little beaten egg to coat the surface.

1を絞り袋に入れる。
天板に敷いたクッキングシートに絞り出す。
1で残しておいた溶き卵を表面に塗り、190℃に予熱したオーブンで20分焼く。
20分経ったら、オーブンの温度を170℃に下げて10分焼く。
焼けたら粗熱を取る。

Place vanilla ice cream in a bowl and heat in a 500W microwave for 2 minutes.
Take it out and mix well to melt the ice cream.
Add pancake mix (for cream) and mix until there are no lumps.
Heat in a 500W microwave for 1 to 2 minutes.
Mix well until there are no lumps and the mixture is smooth.
Transfer to a flat container, cover with plastic wrap, and chill in the refrigerator for 3 hours.

冷やした3をボウルに入れてヘラで練り混ぜてほぐし滑らかにした後、絞り袋に入れる。
2に箸で穴を開け、絞り袋の先を入れてカスタードクリームを絞り出す。
すべてのシュー生地に同様にカスタードクリームを絞り入れる。

Crack the chocolate into a bowl and heat in a 500W microwave for 1 minute.
When you take it out, mix it so that there is no undissolved residue.
Finish by adding chocolate to the top of Step 4.