No Bake Chocolate Eclair

Directions

Custard filling:

• In a bowl add custard powder and half a cup of milk. Mix well until there are no lumps.
• In a saucepan add the remaining milk and sugar. Cook on low heat until sugar is completely dissolved.
• Add custard paste to boiling milk and cook while stirring until the texture is thick.
• Strain it with the help of a strainer and allow it cool for about 10-15 minutes at room temperature.
• When cooled, cover it with cling film. Make sure cling film touches the custard surface. Chill it for at least one hour.
• In another bowl, whip the cream until stiff peaks form. Add icing sugar and whip just until combined.
• Next, take your chilled custard and whip it for thirty seconds.
• Add whipped cream into chilled custard and fold. Set aside.

Chocolate ganache:

• Heat a double boiler with about an inch or two of water over medium heat.
• Add chopped chocolate and heavy cream.
• Stir continuously until the chocolate is melted.

Layering:

• Place a layer of biscuits at the bottom of the dish
• Spread 1/2 custard mixture on top.
• Repeat with another layer of biscuits and the rest of the custard mixture.
• Top with a final layer of biscuits.
• Pour chocolate ganache over biscuits.
• Let the cake chill overnight, then slice and serve.