エクレア（レモンカスタードエクレア）｜HidaMari Cookingさんのレシピ書き起こし

Place egg yolks in a bowl and mix with a whisk.
Add the cane sugar and mix until white.
Add the grated lemon peel and rice flour (for the cream) and mix.
Add milk and mix.
Place in a pot and place over medium heat, switching to a rubber spatula and stirring halfway through, until thickened.
Transfer to a container.
Cover with plastic wrap so that it adheres tightly, then add ice water (not included in the recipe) to quickly cool.

Put unsalted butter, salt and water in a pot and heat.
Stir with a spatula until the unsalted butter has melted and the water has boiled, then turn off the heat.
Add the rice flour (for the choux pastry) and mix.
Heat over medium heat for 30 seconds and stir.
Transfer to a bowl.
Add the beaten whole eggs and mix with a rubber spatula.
Place in a piping bag.

Pipe 2 onto a baking sheet lined with parchment paper.
Bake in a preheated oven at 170 degrees for 40 to 45 minutes.
cool.

1にレモン果汁を加えてゴムベラに混ぜる。
絞り袋に入れる。
シュー生地の中に空洞を作ってクリームを絞り出す。
粉砂糖とレモン汁を混ぜてエクレアの表面に塗る。
レモンの皮のすりおろし(分量外)とピスタチオ(分量外)を散らして完成。