Chocolate Eclairs With Crumbly Sugar Coating And Chocolate-Caramel Icing

• 4 tablespoons granulated sugar
• 2 13/16 tablespoons softened butter
• 7 tablespoons flour
• 3/4 cup whole milk
• 2 egg yolks
• 3 1/8 tablespoons granulated sugar
• 1 7/8 tablespoons cornstarch
• 15/16 tablespoon cocoa powder
• 1 3/8 tablespoons butter
• 4 3/4 tablespoons semisweet chocolate pieces
• 2 3/4 tablespoons heavy cream
• 2 13/16 tablespoons water
• 3 1/4 tablespoons whole milk
• 1 pinch salt and sugar
• 3 1/8 tablespoons butter
• 6 3/8 tablespoons flour
• 2 eggs or 100 grams
• 6 2/3 tablespoons powdered sugar
• 2 3/4 tablespoons cream liquid
• 1 3/4 ounces chocolate

1. To make the cumbly sugar coating, mix the sugar, butter and flour to obtain a smooth paste.
2. Spread between 2 sheets of parchment paper, to 2 mm thick.
3. Refrigerate for at least 1 hour.
4. To make the pastry cream, in a small saucepan, boil the milk.
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.
6. Add the cocoa, and when the mixture is warm, add the butter.
7. Melt the chocolate and cream together in the microwave. Mix well and add to the pastry cream.
8. Cover with plastic wrap on top and refrigerate for at least 1 hour.
9. To make the choux pastry, boil water in a medium saucepan along with milk, salt, sugar, and butter.
10. When its boiling, add the flour all at once.
11. Remove from heat and mix vigorously.
12. Return to stove and cook until the mixture seperates from the sides of the pan (about 1 minute).
13. Pour the dough in the food processor bowl and allow to cool.
14. Turn on the food processor, and add the beaten eggs one at a time, while mixing quickly to obtain a smooth paste.
15. Preheat oven to 250 degrees Celsius (480 degrees Farenheit)
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.
17. Using a wet fork, lightly scratch the eclairs, so they rise evenly.
18. Cut the sugar coating in strips and place them on each eclair..
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.
20. Let cool on a grill.
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.
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.
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 .
24. Make a small hole at both ends of each eclair with the tip of a knife.
25. Fill one half with pastry cream on one side, and do the same for the other half.
26. Dip the eclairs directly into the icing, lightly shake off the excess.
27. Allow them to set at room temperature for 30 minutes and then store them in a cool place.

granulated sugar, butter, flour, milk, egg yolks, sugar, cornstarch, cocoa powder, butter, chocolate, heavy cream, water, milk, salt, butter, flour, eggs, powdered sugar, cream liquid, chocolate

Taken from www.yummly.com/recipe/Chocolate-Eclairs-with-Crumbly-Sugar-Coating-and-Chocolate-Caramel-Icing-781942 (may not work)