For the eclair dessert, first mix the custard powder with 3-4 tablespoons of the milk in a small bowl. Bring the remaining milk and sugar to a boil, stir in the dissolved custard powder well and remove the saucepan from the heat.
Pour the pudding into a bowl to cool.
Whip 250 g of the GUMA Pâtisserie Cream for about 3 minutes and fold into the lukewarm pudding.
Cover a baking dish (approx. 20 x 28 cm) with a layer of butter cookies and spread half of the pâtisserie cream on top. Pour another layer of cookies, the rest of the custard and again a layer of cookies into the mold.
Finely chop the chocolate and put it in a small bowl. Heat the remaining 120 g of pâtisserie cream to just below boiling point and pour over the chocolate, letting it melt for 5 minutes. Stir the mixture until smooth, smooth over the cookies as a final layer, and let the eclair dessert set overnight in the refrigerator.
You can see the recipe video here.