No Bake Chocolate Eclair

Indulge in No Bake chocolate éclair by Amna that has layers of biscuits, and thick vanilla custard and is topped with rich chocolate ganache to satisfy your sweet tooth!

I Made It


  • Custard filling:
  • Milk: 1000 ml
  • Sugar: 1/2 cup (adjust accordingly)
  • National Custard powder: 8 tablespoons (dissolved in half a cup of milk)
  • Icing sugar: 2 tbsps
  • Heavy whipping cream:200 ml
  • Chocolate ganache:
  • Heavy Cream: 200 ml
  • Dark chocolate: 200 grams
  • Marie Biscuits: 35-40 or as required


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.


  • 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.