Serial Rabbit One

First things first, this film is a modified and updated version of a film released in the 2000's and there are a variety of adjacent sequels.

This film is very interesting, the killer communicating ASL is pretty cool. If you don't take the film seriously it is an excellent casual watch. Some of the kills are completely over the top something ridiculous.

Now for this film. It calls Serial Rabbit One for a reason. That's a hint not to take it serious. I have a strong feeling this movie will become a cult classic.

This is an amazing masterpiece of a unique film and should be treated as a great wholesome piece of work.

Lastly the title of my review is referring to the lone prior first reviewer. He even mentions how he noticed it had a 1.7 IMDB rating yet still opted to watch. Why?

Is he forced to watch these movies? All he does is whine about these films yet continues watching. For someone who doesn't like something. Why write 10 paragraphs?

I loved it

Ingredients For the Filling: 2 cups whole milk (480ml) vanilla bean split lengthwise and seeds scraped 6 egg yolks cup granulated sugar (133g) cup cornstarch (25g) 1 tablespoon cold unsalted butter For the Choux Pastry: 1 cup water (240ml) cup unsalted butter cubed (113g) teaspoon granulated sugar teaspoon salt 1 cup all-purpose flour (120g) 3 large eggs (plus 1 extra if needed) For the Chocolate Glaze: cup heavy whipping cream (120ml) 4 ounces semisweet chocolate chips (or bars, coarsely chopped) Instructions For the Filling: In a medium saucepan, combine the milk and vanilla bean and bring to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Remove the vanilla bean pod.

In a bowl, whisk the egg yolks and sugar until light and fluffy, about 1 minute. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a fine mesh strainer back into the saucepan.

Cook over medium-high heat, gently whisking constantly, until thickened and slowly boiling, 3 to 5 minutes. Remove from the heat and stir in the butter until fully melted and combined. Transfer to a clean bowl and press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let cool slightly at room temperature, then chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance.

For the Pastry: Preheat the oven to 425°F. Line a sheet pan with parchment paper. Fit a large pastry bag with a large round tip.

In a large saucepan, combine the water, butter, sugar, and salt, and bring to a rolling boil over medium-high heat, about 5 minutes. When it is boiling, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated, 30 to 60 seconds.

Return the pan to medium heat and stir constantly for 30 seconds. Scrape the mixture into the bowl of a mixer fitted with a paddle attachment (or use a hand mixer).

Start mixing at medium speed. With the mixer running, add 3 eggs, one at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but should fall slowly and steadily from the paddle when you lift it out of the bowl. If the dough is still clinging to the paddle, add another egg and mix until incorporated.

Carefully transfer the choux dough to the pastry bag. Pipe fat lines of dough 4 inches long (about the size and shape of a jumbo hot dog) onto the parchment paper-lined baking sheet, leaving 2 inches of space between each. You should have 8 to 10 lines of dough. (Don't worry if they aren't perfect!) Use your fingers dipped in cool water to smooth out any bumps or points of dough that remain on the surface. If desired, you can lightly brush the dough with an egg wash.

Bake for 15 minutes. Reduce the heat to 375°F and continue baking until puffed and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Once golden, remove from the oven and immediately poke two holes in the bottom using a skewer to release steam. Let the pastry shells cool completely on a wire rack.

For Filling the Shells: Poke a hole in the end of each cooled eclair shell, or two larger holes on the bottom, using a small pastry tip.

Remove the pastry cream from the fridge and whisk it vigorously until smooth and loosened up. Transfer it to a pastry bag fitted with a medium plain piping tip, or a tip designed to fill donuts. Gently pipe the custard into the eclairs through the holes you just made, filling them with just enough custard to fill the inside but not ooze out. Place them back on the wire rack once filled.

For the Glaze: Heat the cream in a small saucepan over medium heat or by microwave in a medium bowl, just until it starts to bubble and steam.

Add the chocolate, and let stand for 2 minutes on the counter. Gently whisk until melted and smooth.

Dip the tops of the eclairs in the warm chocolate glaze and set them on a small pan or plate. Chill, uncovered, for at least 1 hour to set the glaze, or keep refrigerated until ready to serve. Eclairs should be stored in an airtight container in the fridge for up to 2 days.

Needless to say that I had, of course, never even heard about this 2025 horror comedy titled "Serial Rabbit One" from director Brett William Mauser prior to stumbling upon it by random chance. And with it being a movie that I had never seen nor heard about, of course I opted to check it out.

But with a staggering IMDb rating of 1.7, as of this very moment when I sat down to watch the movie, I can't claim that I had any high hopes for anything.

Writers Bradley Bates and Brett William Mauser, with both of them starring in the movie, put together an insanely generic and laughably bad script and storyline. It was cringeworthy to sit through, and trust me it was quite a struggle to keep feigning an interest in this movie.

The acting performances in "Serial Rabbit One" were nothing to write home about. Needless to say that I was not, of course, familiar with a single actor or actress on the cast list.

Then there was the dialogue. Writers Bradley Bates and Brett William Mauser put together a stereotypical dialogue that was cringeworthy to listen to. In fact, if you take a shot every time someone says "dawg", well, you'll have a buzz at the end of the 80 minutes that this atrocity of a movie runs for, provided you make it through that long.

The effects in the movie were laughably bad, especially the gun effects and blood effects. And I totally loved how one guy could just hold a shotgun out in one hand with a straight arm and shoot it without the slightest of recoil. And a guy took a shotgun shot to the face at point blank range, and not even a single scratch or injury appeared on his face, right... Apparently writers Bradley Bates and Brett William Mauser have no idea how firearms work.

And it looked like it was recorded on someone's VHS video cam-recorder from the 1990s. The picture quality was pretty bad. In fact, the audio quality was also questionable, at times it even had noticeably echo to it. It just shows

No wonder why this movie has managed to land a staggering 1.7 rating. Take heed, it is with good reason that the movie has scored such a low rating.

This is not a movie that I would recommend you to waste your time, money or effort on.

My rating of director Brett William Mauser's 2025 movie "Serial Rabbit One" lands on a generous two out of ten stars.