シュークリーム（ブルーベリーシュークリーム）｜Les sens cielさんのレシピ書き起こし

Add (A) to a mixer and mix.
Add unsalted butter and mix.
Remove the cookie choux dough to a cutting board and knead.
Wrap in plastic wrap and roll out with a rolling pin.
Chill in the refrigerator for at least 1 hour.
Remove the plastic wrap, dust with flour (not included in the recipe) and roll out with a rolling pin to a thickness of 2-3mm.
Cut out 6cm circles and place on a baking tray.
Put in the freezer.

Add the blueberry puree to a saucepan and place over low heat.
Add (B) to a bowl and mix with a whisk.
Sift in the flour and mix.
Add the blueberry puree a little at a time, whisking each time.
Strain through a colander and add to the pot.
Place over medium heat and mix with a whisk.
Once it has solidified, transfer to a tray.
Cover tightly with plastic wrap and, once cooled, chill in the refrigerator.

Place the whole eggs in a bowl and mix with a whisk.
Put (C) in a pot and heat until melted.
Remove from heat and sift in (D).
Mix with a wooden spatula.
Mix over medium-high heat.
Stir with a wooden spatula and heat until a film forms on the bottom of the pot.
Remove to a bowl and mix with a rubber spatula.
Add the whole eggs a little at a time, mixing each time.

3をオーブンシートに1個あたり23〜25gに絞り出す。
クッキーシュー生地を乗せる。
180度に予熱したオーブンで20分焼く。
150度に落として20分焼く。
天板を反転して10分焼く。
冷ます。

Make a hole in the bottom of the choux pastry.
Squeeze 30-40g of blueberry cream into each choux pastry.
Beat (E) with a hand mixer and squeeze it into the choux pastry.
Sprinkle powdered sugar (not included in the recipe) on the surface.
Squeeze out the remaining blueberry cream.
Finish by topping with blueberries (not included in the recipe).