Paris, je t'aime.

After studying and spending the absolutely most wonderful seven weeks of my life in Paris this past summer, it was only natural for me to experience a major meltdown at the Charles de Gaulle Airport. It felt wrong to be leaving this magical city. Describing my emotional state as “sad” wouldn't do it justice. But we all have our moments where we reminisce about all the good/bad things that happen to us.

Personally, I cope with my rainbow of emotions through cooking and baking. On several occasions, I’ve caught myself trying to recreate the sandwiches I’d buy at St. Paul’s on the way to the Catacombs. I even purchased a crêpe maker for all of those times I’d pass a patisserie. But for some odd reason, those macaroons, Belgian waffles, and pain au chocolats never taste quite the same here. Regardless, that doesn’t stop me from trying.

To quell the sadness that manifests at the bottom of my belly, I attempted to make faux éclairs so I could feel more at ease with the transition. Given, these aren’t the real things, but if you close your eyes and imagine hard enough, they’re damn close.

You’ll need:

2 packages of instant vanilla pudding mix

1 container of frozen whipped topping

3 cups of milk

1 package of graham cracker squares

1 container of Nutella

1 9x13 in. baking pan

Directions:

1. In a bowl, thoroughly blend the vanilla pudding mix, whipped topping, and milk.

2. Arrange a layer of graham cracker squares in the bottom of the baking pan and evenly spread half of the pudding mixture over the crackers.

3. Top it off with another layer of graham cracker squares and spoon in the remaining pudding mix. Add a final layer of graham crackers.

4. Depending on how you like to eat it, allow it to cool in the freezer or in the fridge.

5. Spread the Nutella over the cake and enjoy!

Do you have any suggestions or tweaks for this recipe? I’d love to hear some feedback!