I’ve seen so many recipe videos out there, but none of them are cinematic. I want to change that.
Shot on GH4 with Leica 25mm
Chocolate Eclair Cake Recipe:
1 (14.4-ounce) box honey graham crackers
2 (3.4oz) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting
Line the bottom of a 9×13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
12 hours of refrigeration or more is best. Slightly microwaving chocolate frosting makes it easier to spread. Make sure you get instant pudding. I once accidentally bought non-instant…
Make sure to use a glass pan, metal pans can leave a metallic taste.