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1
To make the cumbly sugar coating, mix the sugar, butter and flour to obtain a smooth paste.
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2
Spread between 2 sheets of parchment paper, to 2 mm thick.
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3
Refrigerate for at least 1 hour.
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4
To make the pastry cream, in a small saucepan, boil the milk.
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5
In a separate bowl, add the egg yolks, sugar and cornstarch. Gradually add the hot milk, return to saucepan and cook over high heat, stirring constantly.
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6
Add the cocoa, and when the mixture is warm, add the butter.
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7
Melt the chocolate and cream together in the microwave. Mix well and add to the pastry cream.
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8
Cover with plastic wrap on top and refrigerate for at least 1 hour.
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9
To make the choux pastry, boil water in a medium saucepan along with milk, salt, sugar, and butter.
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10
When its boiling, add the flour all at once.
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11
Remove from heat and mix vigorously.
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12
Return to stove and cook until the mixture seperates from the sides of the pan (about 1 minute).
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13
Pour the dough in the food processor bowl and allow to cool.
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14
Turn on the food processor, and add the beaten eggs one at a time, while mixing quickly to obtain a smooth paste.
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15
Preheat oven to 250 degrees Celsius (480 degrees Farenheit)
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16
Using a pastry bag attached with a 1 cm tip place sticks of dough 12 cm long on a baking sheet lined with parchment paper, spacing them enough for them to expand.
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17
Using a wet fork, lightly scratch the eclairs, so they rise evenly.
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18
Cut the sugar coating in strips and place them on each eclair..
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19
Place the eclairs in the oven and turn it off for 10 minutes. Turn it on again and bake to 160 C (320 F) for 20 to 30 minutes.
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20
Let cool on a grill.
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21
To make the icing, add the powdered sugar into a small saucepan over medium heat and make a caramel that is not too brown.
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22
Heat the cream in the microwave and add to the caramel. Stir and add the chocolate. Set aside over a saucepan of boiling water so that the icing does not set.
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23
Whisk the pastry cream for a few minutes to make it lighter. Fill a pastry bag fitted with a plain 0.5 cm tip .
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24
Make a small hole at both ends of each eclair with the tip of a knife.
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25
Fill one half with pastry cream on one side, and do the same for the other half.
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26
Dip the eclairs directly into the icing, lightly shake off the excess.
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27
Allow them to set at room temperature for 30 minutes and then store them in a cool place.
