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- Ooh, whee, it's gonna be a good day, y'all
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because I'm gonna share a recipe with y'all.
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Isn't this from the magazine, Theresa?
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- It is from the magazine. - Cooking with
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Paula Deen Magazine. - Don't forget the deal.
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I know. - Don't forget to
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tell 'em about the deal. - The deal, y'all.
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If you've got a gift that you want to give somebody,
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you can get "Cooking with Paula Deen Magazine"
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a year subscription for 16.95.
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And y'all, it's a gift that keeps on giving.
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I mean, you keep 'em and they keep coming.
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But anyway, I've got,
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I'm gonna make a chocolate eclair cake today
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and I had an eclair cake in one of my cookbooks
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but this is a step more decadent than that one.
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So I'm excited about sharing this with y'all.
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And I'm starting out with white chocolate instant pudding
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and I'm gonna mix that with my milk.
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And it won't take but a second for it to thicken.
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In fact, you could almost beat this
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with a whisk and it worked.
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But for time, I'm gonna use my little hand mixer.
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All right, I've got all the pudding moistened.
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So now I'm gonna put a teaspoon of our homemade vanilla.
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All right, that is it.
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Now we're gonna set that
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to the side and let it finish thickening.
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And then we're gonna do the next step
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to this wonderful chocolate white chocolate eclair cake.
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Okay, our look at our pudding,
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it's already set up in just that short of time.
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And the recipe calls,
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you know, I change every recipe a little bit.
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The recipe that you'll find at the end
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of the video calls for frozen whipped topping.
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But you know, I usually always use homemade whipped cream.
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So, and I have got a seven ounce jar of marshmallow cream.
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So we're gonna beat the marshmallow cream
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with our fresh whipped cream.
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And then we're gonna fold it all into our pudding mix.
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So it's an easy recipe, y'all.
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Like I said, if you've ever made my little quick
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and easy eclair cake before,
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this one is going to be incredible.
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I mean, the other one's good too, but, but you know
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we might as well go decadent gonna do it.
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Remember that was white chocolate instant pudding.
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So now we're gonna fold
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It's been beaten with our marshmallow cream.
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I'm just a slinging stuff.
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I'm just a slinging stuff Theresa.
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- [Theresa] That's why I'm getting it outta your way.
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Let you sling it in the wrong direction.
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We're gonna take our graham crackers and we're gonna line
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our 13 by nine by two dish with our crackers.
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We're gonna need that scissor to go down-
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That's, that's that paper, like a wax paper.
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And it's pretty strong.
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So you wanna cover the entire bottom with your crackers.
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So, if I need to, since they're,
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these crackers are already kinda sectioned out
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I'll be able to snap 'em.
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Because you wanna make sure you get everything covered.
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Now we're gonna put half of our pudding mix over this layer
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And that looks like about half.
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All right, our next step is putting some chocolate in there.
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All right, our next step is sprinkling our grated chocolate.
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And it calls for a bittersweet chocolate,
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but if you have a preference as far as chocolates go,
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you can use whatever, whatever your favorite is.
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Personally, I'm a milk chocolate girl.
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Really love me some milk chocolate.
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Now we're gonna save this,
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the rest of this for another layer.
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And here we go again.
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And these graham crackers
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that's what makes it like the eclair.
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If I could, I think I can stick
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because our bowl is getting a little wider as
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as you get closer to the top of it.
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So I'm gonna do this.
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one, uh- oh, one more cracker in on the side.
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Perfect. Perfect, perfect.
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Alright, now we're gonna put on the rest of our cream.
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I hope I, I hope I cut it in half petty, pretty evenly.
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I think it's gonna be just right.
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Another layer of the bittersweet chocolate.
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And we ain't done yet, y'all.
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We hadn't gotten to the decadent part yet, have we?
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Now I could have used a little bit more of this chocolate
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on that other layer, but that's all right.
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All righty, so here we go again.
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That sounded like a puppy.
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I hear a puppy over there
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- Thought it was a frog. - You thought it was a frog?
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Ooh, gosh, it's gonna be so good.
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All right, we're ready
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for the grand finale on this white chocolate
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And the final layer is hazelnut spread
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and I'm gonna use that whole jar.
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And this is not gonna be easy to get out of the jar either.
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It's gonna be like that marshmallow cream.
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Now I'm using a cup and a half of just chocolate syrup,
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the kind of chocolate syrup that you would, you know,
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put on your ice cream.
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So that's gonna help make that Nutella more spreadable.
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But you wanna make sure you mix this very, very well.
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I mean, it's still so thick.
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But that Nutella ain't gonna win.
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Uh-huh. Lick it Theresa.
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Used to love when I was a little girl
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and I'd come in the kitchen when mama was making things
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and I got to lick the beater.
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I hope that y'all don't lose your mind
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when you make and eat this.
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- Eight hours to begin. - Eight hours, let's see.
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for dessert after dinner.
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It's a messy looking thing.
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Yeah, I would certainly let it.
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I'm thinking that other eclair cake recipe.
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I don't think you froze it.
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It so cold on my teeth.
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Eddie, I wanna go ahead and cut you a piece.
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- [Eddie] I'm gonna have (speaks faintly) strawberry.
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- It's so good y'all.
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So please do try this recipe
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because I think that you will like it.
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Love and best dishes y'all.
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- Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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be sure to like it and click the subscribe button as well
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Love and best dishes, y'all.
