Directions In 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.
Cut the dough into 3 centimeters pieces.
Place the gelatin sheet in a bowl of cold water to soften it.
In a saucepan، bring the milk to boiling temperature، remove the saucepan from heat.
In 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.
Mix again، and pour in the saucepan containing the milk. Bring the cream to a boil for 1 minute، stirring constantly with a whisk.
When the cream is thick، remove from heat.
Add the softened gelatin to the cream، stir until it melts.
Add praline and cold butter، mix in the blender.
Pour in a bowl، cover with plastic wrap، and refrigerate for at least 1 hour.
When it is very cold beat the cream in the bowl of a mixer with the whip attachment at medium speed for 3 minutes.
Fill a pastry bag fitted with a round or star tip.
The praline can be me prepared the day before.
Preheat oven to 180 degrees Celsius.
Cut the butter in pieces.
In a sauce pan، bring the milk، water، and butter to a boil.
Remove 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.
Place 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).
Pour the batter into a pastry bag fitted with a round smooth 1 centimeter tip.
Make 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).
Cover each ball of dough with a layer crumble.
Bake for 30 minutes. Let cool.
To assemble، when the eclairs are cool، cut in half، and fill with praline cream. Sprinkle with icing sugar.