For the layers, separate the whites from the yolks. Beat the whites to snow, the yolks and sugar to cream, combine the 2 mixtures while stirring with a spatula, then add the sifted flour in lots. Pour the mixture into a buttered 9 1/2″ (24 cm) diameter form and bake in a preheated 338°F (170 °C) oven. Let the layer cool, then cut it into 2 equal layers horizontally.
For the eclairs, pour the water in a metal container, add the butter, sugar and salt and put on high heat to boil. Next add the flour in all at once while stirring energetically with a spatula until the dough begins to come off the walls of the container. Leave it to cool and add the eggs 1 by 1 while stirring nonstop. Form hazelnut-sized eclairs with a teaspoon in a tray covered with baking paper and bake in a preheated 392°F (200 °C) oven.
For the eclair cream, beat the egg whites with the sugar to cream, add the flour and vanilla, stir. Separately, heat the milk with the butter and once boiling, pour it in a trickle to the egg white mixture while stirring nonstop. Put it on low heat again and boil until the cream thickens. Leave it to cool and fill the eclairs with it using a pastry bag.
For the Crème Brûlée, pour the cream in a pot and put it to boil on low heat, add the egg yolks, sugar and vanilla which you've beaten to cream, while stirring nonstop. After it reaches boiling point, remove from the heat and add the gelatin, pre-dissolved in a water bath, stir and leave to cool.
Make a sugar syrup from 1 cup sugar and 1 cup water, syrup the layers with it.
Place 1 syruped layer in a cake form, arrange the eclairs filled with cream firmly on top, pour on the cooled Crème Brûlée, place the 2nd cake layer on top. Put the form in the fridge for a few hours until the cream gels completely. Then remove the cake ring carefully and place the cake in a suitable plate or platter.
For the caramel glaze, put the water and honey to caramelize on the stove, add the crumbled chocolate and vanilla, boil on low heat while stirring nonstop. Once thickened, remove from the heat and add the butter, stir until it dissolves completely. Pour the hot glaze over the cake and spread it out quickly before the caramel thickens.
For the sugar glaze, sift the powdered sugar through a sieve and pour on the hot water, add the butter and stir until it melts. Using a pastry bag, spray on the cooled sugar glaze over the caramel one randomly.
Beat the liquid cream, decorate the cake with it as desired and sprinkle chocolate sprinkles for the finishing touches.