Lucky Charms Eclairs

Name: Lucky Charms Eclairs
Yield: 1 dz.
Ingredients: 1 c. Lucky Charms; 1 c. all-purpose flour; 1 c. water; 8 tbsp. butter; 1/2 tsp. salt; 4 large eggs; 2 bar white chocolate; 1/2 c. heavy cream; Green food coloring; c. store-bought lemon or lime curd; 1 c. sweetened whipped cream; Lucky Charm marshmallow bits

Published: Mar 6, 2014

Yields:

1 dz.

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In this fun St. Paddy's Day recipe, festive citrus eclairs are topped with a bright green glaze and marshmallow bits.

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Ingredients

1 cup Lucky Charms
1 cup all-purpose flour
1 cup water
8 Tbsp. butter
1/2 tsp. salt
4 large eggs
2 bar white chocolate
1/2 cup heavy cream
Green food coloring
cup store-bought lemon or lime curd
1 cup sweetened whipped cream
Lucky Charm marshmallow bits

Directions

1. Step 1Preheat the oven to 400 degrees F. Line a large jelly-roll pan with parchment paper.
2. Step 2In a food processor, pulse the Lucky Charms for 1 minute or until they are finely ground; transfer the cereal to a medium bowl, add flour, and whisk until combined.
3. Step 3In 3-quart saucepan, heat water, butter, and salt to boiling on medium until butter melts. Vigorously stir in flour mixture all at once until mixture forms ball and comes away from side of pan, about 3 minutes. Remove from heat; let cool slightly.
4. Step 4Add the eggs, 1 at a time, beating well after each addition, until the batter becomes smooth and satiny.
5. Step 5Transfer the batter to a pastry bag fitted with a large round tip (or a plastic bag with the corner snipped off). On the prepared pan, pipe 4- to 5-inch long strips of dough; flatten any points with a damp fingertip. Bake 35 to 40 minutes, or until golden brown. Turn off the oven; keep éclairs in the oven while it cools, 15 minutes more. Transfer to wire rack to cool.
6. Step 6Put the white chocolate into a medium heatproof bowl. In small saucepan on medium, bring heavy cream to boiling. Pour over chocolate; let sit 5 minutes. Whisk until melted and smooth. Tint with green food coloring, if desired.
7. Step 7In another medium bowl, fold together the lemon curd and whipped cream until smooth. Transfer to resealable plastic bag; snip small piece from corner.
8. Step 8For each éclair, stick skewer in one end of pastry and twirl around to hollow out inside. Insert plastic bag corner into hole and squeeze in filling. Top with glaze using offset spatula. Top with marshmallow bits, if desired.