How To make Pour La France's Fudge Caramel Cake

How to Make One Pan Éclair Cake

Ingredients:
1 (3.4 oz) box of instant vanilla pudding
1 (3.4 oz) box of instant French vanilla pudding
1 (8oz) tub of Whipped Topping (such as Cool Whip)
1 box of cinnamon graham crackers
1 (16 oz) tub of chocolate fudge frosting (preferred: Pillsbury Creamy Supreme® Chocolate Fudge Frosting)
2 cups of milk

Directions:
In a 13x9 dish line the bottom with a single row of crackers breaking them as needed to fill as much of the bottom as possible. Put the cinnamon side facing up. In a mixing bowl combine one box of pudding with 1 cup of milk and then add 4 ounces of the whipped topping. Mix with whisk or fork for about 2 minutes. Pour pudding mixture on top of crackers covering the entire area. Next put down another row of crackers. Again, in a mixing bowl combine the other box of pudding with 1 cup of milk and then add the remaining 4 ounces of the whipped topping. Mix with whisk or fork for about 2 minutes. Now pour the pudding mix over the crackers and spread evenly over the area. Place another row of crackers this time with the cinnamon facing down. Take the lid and foil off of the frosting and microwave on high for about 30 seconds or until the frosting is just liquid enough to pour out of the tub. Pour frosting on top of crackers and spread evenly across top. Place in fridge for 24 hours so the crackers have time to become soft. Cut into squares and serve cold. Serve plain or with dollop of whipped cream and strawberry garnish. Serving size, approx 8-12.

Le Marquis Au Chocolate | The French Chef Season 3 | Julia Child

Julia Child whips up a noble French dessert cake filled with butter cream and glazed with chocolate.

About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.

About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!


— Managed by PBS Distribution


Get More Julia Child on PBS:
Twitter:
Facebook:

Taste of Quebec ~ Sucre à la crème (Quebec Maple Fudge)

Sweets! Quebeckers are known for their love of sweets. Nothing better exemplifies that than Sucre à la crème. It is incredibly sweet with a melt in your mouth texture that will satisfy even the most ardent sweets lover. Don’t believe me? Scroll down to the recipe and try it yourself!

Enjoy Franco Foods? Check out our Merch at

Like our episodes? Remember to subscribe to our Channel!

Merci et à la prochaine!

Chapters:
0:00 - Intro
0:20 - Making suc a creme
1:39 - Origin?
2:34 - Mix, poor, and chill
4:06 - Vocab
4:20 - Time to eat!

Find us on:
Instagram:
Contact: francofoods@facnh.com

Find the FAC:
Facebook:
Instagram: facnh_official
Twitter: facnh_official

Today’s vocab is:
Saucepan ~ La casserole
Maple syrup ~ Le sirop d’érable
Cake mold ~ Le moule à gâteau
To butter ~ Beurrer
Candy thermometer ~ Le thermomètre à bonbons

Nathalie’s notes:
-I make this the “old fashioned” way, in a pot on the stovetop. However, there are many microwave recipes. I have not tried it, so please let me know if you do it with this method.

-When you add the vanilla, the mixture will bubble slightly. Do not worry, it’s completely normal.

-Growing up, my mother would sometimes make the sucre à crème and take it off the stove before reaching softball stage. We would use it as a spread on toast… Delicious!!

Recipe:
This is the recipe my mother gave me. She found it in a magazine a very long time ago. It was from La Soeur Angèle.

1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Whipping Cream (35% Cream)
¼ Cup Unsalted Butter
¼ Cup Maple Syrup
½ Tsp Vanilla

-Prepare a square mold by liberally buttering the bottom and sides.
-Set the vanilla aside.
-In a medium saucepan, combine all the ingredients (except the vanilla).
-Set a thermometer in the making sure not to let the tip touch the side or the bottom.
-Slowly heat the mixture. It will get into a rolling, bubbling mix. Do not mix it.
-Keep an eye on the thermometer. When it reaches 240F, remove the pan from the heat. It will be at the softball stage.
-Add the vanilla and, using a hand mixer, beat the mixture until it thickens. It will look slightly paler than before you started.
-Pour the mixture into the prepared pan, score where you plan to cut - if you want - and place it in the fridge to set.
-Once set, unmold and cut into squares.

Enjoy!!

Links:
Learn about Soeur Angèle here
Cream information:
Candy stages:
Video ~ Testing for softball stage
For candy stage image, originally from @pastrymaestra.com :
Origin of Sucre à la crème: (French article)

Filmed & edited by Oskar Hirte of Willowfield Productions

15 Cake Decoration & Plating Hacks to Impress Your Dinner Guests! So Yummy

Practice these 15 amazing cake decoration and plating hacks to impress your dinner guests in the new year! Let us know which hack is your favorite in the comments below! For more plating hacks, cake decoration ideas, and delicious recipes subscribe to So Yummy!

Check out our cookbooks for fun and easy dessert ideas

Subscribe to So Yummy:

About So Yummy:
So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.

Follow us:
Facebook:
Instagram:
Website:

#SoYummy

Best Chocolate Eclair Recipe

This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!

Full Recipe:

If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!

HOW LONG DO CHOCOLATE ECLAIRS LAST?

Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:

French Chocolate Cake Recipe

The French make a chocolate cake which is very rich and dense. You don't need to serve much for a portion, so the cake lasts for ages! Recipe at: FACEBOOK:
TWITTER: