0:00
- Hey y'all, I wanna go ahead
0:02
and apologize for the way I look,
0:03
but you'll not believe this, but I'm working out now
0:07
and as soon as I make this recipe, maybe one other,
0:11
I've got to run and meet Aaron for my workout.
0:15
So this recipe has to sit in the refrigerator a long time,
0:21
almost, maybe even overnight.
0:23
So I wanna go ahead and get it made before I go work out
0:27
and get it in the refrigerator.
0:30
And it's an eclair cake
0:31
and people that have tried this just love it.
0:36
I've been making this for years
0:38
and it really does resemble that eclair cake, you know,
0:43
that you get from the bakery.
0:45
So, to start with, I've got two,
0:49
three and a half ounce packages.
0:51
I think it's three and a half now.
0:56
of French vanilla pudding,
0:59
and I've got three and a half cups of milk.
1:02
And I'm just gonna beat this
1:06
until it's totally incorporated
1:16
Y'all, you wanna beat that for about two minutes
1:23
the recipe calls for,
1:26
excuse me, let me get me a paper towel.
1:32
The recipe calls for a frozen whipped topping,
1:34
but y'all know, I just, you know,
1:37
it's so easy to whip my own fresh cream.
1:40
So that's what I'm doing.
1:43
And it's a small container.
1:49
How much cream do you think we have, Theresa?
1:53
- [Theresa] I actually did an eight ounce cup.
1:57
I think that's gonna be like perfect.
1:59
- [Theresa] Just your normal amount of sugar that you like.
2:02
And I use a fourth of a cup of sugar
2:07
per cup of whipping cream.
2:11
And this is gonna be delicious.
2:12
To me, the fresh cream just takes it
2:18
to another higher level.
2:22
Look how wonderful and creamy that is, y'all.
2:28
But I'm using an instant pudding,
2:30
but I'm using the real cream to fold into that,
2:36
and it just looks perfectly yummy.
2:39
I could eat that with a spoon.
2:41
So while I'm waiting for that to thicken up, y'all,
2:44
I'm gonna add our graham cracker crust to our pan,
2:55
and I think it calls for a whole box of graham crackers,
2:58
but I kind of think it might not need that, but we'll see.
3:07
All right, now I'm gonna just break these
3:13
and make it fit, that last little bit.
3:18
All right, so now I'm gonna take
3:26
our wonderful filling, and I'm gonna spread that.
3:34
I'm gonna spread about half of it
3:38
over our graham crackers.
3:42
That's maybe about half.
3:47
My gosh, it's almost like a religious experience.
3:49
Y'all with this, with this filling,
3:56
Have you ever had this, Kate?
4:01
because I've been making it for years.
4:03
- [Kate] So that means I'm gonna be
4:04
able to make it in 24 hours.
4:08
Okay, now another layer
4:15
All right, y'all, I've added my other layer
4:24
I may have cheated that first layer.
4:25
I might not have done quite half,
4:30
but that's all right.
4:31
It's all going down the same pipe
4:35
at the same time, y'all.
4:38
All right, so we're gonna add one final layer
4:43
and then we're gonna make the frosting
4:47
for this wonderful eclair cake.
4:50
Now for the filling, y'all,
4:52
you want to use three tablespoons of softened butter.
4:57
And this is, you know, it's amazing.
4:59
My kitchen gets cool at night,
5:06
the butter actually gets a little firm.
5:11
So I'm gonna just work that in a little bit
5:15
I've got my powdered sugar.
5:18
I'm gonna add my cocoa
5:20
because this is gonna be a chocolate frosting, y'all.
5:26
I'm gonna add two teaspoons of white corn syrup,
5:33
and I didn't spray that.
5:35
I normally will spray it so it'll roll right out.
5:37
But I'm just real anxious to get this in the refrigerator.
5:44
And I have to say for selfish reasons.
5:48
Because I'm ready, ready, ready to have some.
5:51
All right, now I'm gonna add.
6:01
I thought for a second I wasn't.
6:01
- [Theresa] That working out's working.
6:03
- Uh-huh, it's working.
6:06
I've just found as I get older, Theresa,
6:10
I'm losing the strength in my hands.
6:15
All right, I've got a third of a cup of milk
6:20
and you can actually stir this together.
6:22
You don't have to pull out your mixer,
6:24
although if I have trouble, I will.
6:28
So I decided since my butter was a little on the cold side,
6:31
y'all, that I'm just gonna use my mixer with it
6:36
to just break it all down and get it as smooth as I can.
6:42
That's it, that quick.
6:44
Now I do wanna tell y'all this,
6:50
that was a half a cup of cocoa that the recipe calls for,
6:55
and if you like a more dark chocolate, it's great,
6:59
but if you like a more of a milk chocolate,
7:01
you can cut back on that cocoa.
7:08
And I realized that I needed two teaspoons of vanilla
7:13
and I had only added one.
7:18
and got my other teaspoon of vanilla flavor in, y'all.
7:27
We're getting closer and closer to that refrigerator.
7:44
I just wanna clean up my dish.
7:49
I'm gonna cover this with a plastic wrap,
7:51
and it's going in the refrigerator,
7:52
and I'm gonna try to wait 24 hours.
7:56
So y'all gotta promise me that you'll come back tomorrow
8:00
and have a taste test with me.
8:03
All right, so in yesterday's video I told y'all
8:06
that this wonderful eclair cake
8:09
had to be refrigerated for 24 hours.
8:12
Well, it's been 24 hours y'all.
8:17
And I'm gonna sample it for y'all.
8:23
I wish you could be here.
8:25
- [Person Offscreen] Somebody has to.
8:26
- But somebody, that's right.
8:28
So I'll be that somebody.
8:30
That first piece is always the most awkward to get out.
8:38
Left a little bit in the bottom.
8:49
I just hate that I have to do this.
8:56
- [Theresa] You look real sad.
9:03
how it resembles an eclair cake.
9:16
I swear you'd think it was an eclair.
9:21
I'm a poet and don't know it.
9:25
- [Theresa] Stop. (Paula laughs)
9:31
This is so good, and I highly recommend
9:34
in using heavy whipping cream
9:36
and making your own whipped cream
9:42
because it does make it richer.
9:51
If you hadn't tried this one, make sure you try it.
9:56
Easy, the hardest part is waiting 24, y'all.
9:59
Love you, best wishes.
10:04
Hey, y'all, it's Paula Deen.
10:05
Now, if you enjoyed this video, be sure to like it
10:09
and click the subscribe button as well as the notification
10:13
and bail to be alerted when I post a video.
10:17
Love and Best Dishes Y'all.
