1In a mixing bowl, combine the sugar, flour, butter and a pinch salt. Add the softened butter and mix to a smooth paste. Spread between two sheets of wax paper.
3Cut the dough into 3 centimeters pieces.
4Place the gelatin sheet in a bowl of cold water to soften it.
5In a saucepan, bring the milk to boiling temperature, remove the saucepan from heat.
6In a bowl, beat egg yolks and sugar together until the mixture blanches, add the cornstarch. Stir well to a smooth paste, then add half the milk.
7Mix again, and pour in the saucepan containing the milk. Bring the cream to a boil for 1 minute, stirring constantly with a whisk.
8When the cream is thick, remove from heat.
9Add the softened gelatin to the cream, stir until it melts.
10Add praline and cold butter, mix in the blender.
11Pour in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
12When it is very cold beat the cream in the bowl of a mixer with the whip attachment at medium speed for 3 minutes.
13Fill a pastry bag fitted with a round or star tip.
14The praline can be me prepared the day before.
15Preheat oven to 180 degrees Celsius.
16Cut the butter in pieces.
17In a sauce pan, bring the milk, water, and butter to a boil.
18Remove from heat, add flour, a pinch of sugar, a pinch of salt, and quickly mix until a dough forms, turn on the heat for 1 minute to dry the dough.
19Place in a food processor bowl, knead with dough blade. Add the eggs one by one for a shiny and soft dough (to check readiness: make a deep line a few centimeters long in the dough, it should softly reshape).
20Pour the batter into a pastry bag fitted with a round smooth 1 centimeter tip.
21Make the eclairs by sticking together 3 balls of dough, measuring 4 centimeters in diameter (you can outline them on the back of your parchment paper).
22Cover each ball of dough with a layer crumble.
23Bake for 30 minutes. Let cool.
24To assemble, when the eclairs are cool, cut in half, and fill with praline cream. Sprinkle with icing sugar.