TURN THE PAGE FOR A SPECIAL PULL-OUT POSTER
WHAT TIME IS IT?
Time to groove along to HSM2's big opening number! Monique Coleman leads you through the steps
Start by jumping and spreading your feet apart. Your arms open to the sky, palms up. You are asking, "What time is it?"
Now jump, bringing your legs together, and your arms too, with your hands clasped at the 12 o'clock position.
Your left arm opens up to the 2 o'clock position, then ticks down, like the hand on a clock, to 4 o'clock.
Your left arm reaches down with a sharp movement (or "tick") to the 5 o'clock position.
Now shoot your left arm back up to the 12 o'clock position in a fast, sharp movement.
Jump into this squat position as quickly as you can. It's all about precision—and staying on the beat!
Step your right foot out in a sharp movement; at the same time, snap your arms out to the left over your head.
Reverse the move. Bring your arms in to your shoulders fast, then quickly out the right. You're celebrating summertime!
THE MAKING OF "WHAT TIME IS IT?"
As the kids sit in class and watch the clock tick down to summer vacation in the opening scene of HSM2, you just know something big is about to happen. And when the clock hits 3:10, it does. "It's a total celebration," says Emmy-winning choreographer Chucky Klapow, 26 (with Monique, above), who came up with the dance the cast does to the opening number, "What Time Is It?" (The steps Monique is demonstrating at left are the ones they dance in the cafeteria.) "It's about school spirit and the joy of bursting through the doors of your school for the first day of summer," says Monique. "It sets the tone for the whole film."
HERE'S WHAT TO SERVE
THE T&G PB&J
Snack on peanut-butter-and-jelly sandwiches, just like the ones Troy and Gabriella eat at their picnic.
CHEESEBURGERS A LA TROY
Sliders with Swiss! In HSM2, Troy sends a burger back because it didn't come with his favorite cheese.
A SHARPAY COOLER
That "Blue Iced Tea from London" Sharpay sips onscreen? It was really just blue Gatorade. Decorate the glasses with umbrellas.
FOR PUFF PASTRIES:
1 cup water
½ cup butter
¼ tsp. salt
1 cup flour
2 small packages instant vanilla pudding mix
3 cups cold whole milk
1 cup whipping cream
¼ cup confectioner's sugar
1 tsp. vanilla extract
FOR CHOCOLATE ICING:
5 oz. semisweet chocolate
2 oz. butter
¼ cup water
Make the puff pastry: In a saucepan, bring water and butter to a boil, stirring constantly until butter melts. Reduce heat to low; add the flour and salt. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat; add eggs one at a time, beating well after each addition until batter becomes smooth. Use a pastry tube with a No. 10 or larger tip to squeeze out finger-size éclairs onto baking sheet, well-spaced. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Cool on a wire rack.
Make the filling: In a mixing bowl, beat pudding mix and milk. In a separate mixing bowl, whip the cream, sugar and vanilla extract until soft peaks form. Fold the whipped cream into the pudding.
Make the icing: Melt chocolate with water in a small pot over a low flame. Once melted, add butter, whisking constantly. Remove from heat.
Put it all together: Slice a hole in the pastry large enough to accommodate the nozzle of your pastry bag. Fill the bag with pudding filling and squeeze desired amount into each pastry. (Serve any leftover filling as pudding later.) Spread a thin layer of chocolate icing on each éclair using a spatula. Decorate with additional icing if desired. Wait until icing hardens a bit to serve. Chill in refrigerator if desired.