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