シュークリーム（生クリームのシュークリーム）｜Qiong Cookingさんのレシピ書き起こし

Add unsalted butter and milk to a pot and heat over medium-low heat.
Add sugar (for the dough) and salt and melt the unsalted butter while stirring.
Once it boils, turn off the heat, add all-purpose flour and mix quickly.
When the powder disappears, turn on the heat again and stir while heating for 1 to 2 minutes.
When the dough becomes soft, remove from the heat and let it cool.

Crack the eggs into a bowl and beat them with a fork.
Add to the cooled 1 in 4 to 5 portions, stirring well each time to incorporate.
Once it's glossy and smooth enough that when you pick it up, it falls into an inverted triangle shape, pack it into a piping bag.

Pipe 2 onto a cooking sheet placed on a baking sheet.
Bake in an oven preheated to 190℃ for 10 minutes, then lower the temperature to 180℃ and bake for 15 minutes.
Once baked, remove from the oven and let cool.

Put fresh cream and sugar (for fresh cream) in a bowl and whip with a hand mixer until stiff peaks form.
Put it in a piping bag.

冷ました3の下面に箸で穴を開けて、4を絞り入れて完成。