• Kelsey

Lucky Charms Eclairs

I'm back!! It's been a little while since I've posted a new recipe but that shouldn't happen again.


Tomorrow is St. Patrick's day so I thought it'd be fun to make a Lucky Charms dessert. After a little research, I settled on making chocolate Lucky Charms eclairs with a cereal milk glaze. I know it sounds hard but everything comes together fairly easily. As always you are more than welcome to make your own changes to the recipe I provide.


I've made you wait long enough so let's get started!!


We're gonna start by making the Lucky Charms infused pastry cream. Combine the milk and cereal together over medium heat in a saucepan. Once it comes to a boil, remove it from heat and let it sit for about 5 minutes. Strain out the cereal. Pour most of the milk back into the saucepan. Reserve the rest for tempering.

While the cereal is boiling let's work on our eggs. Whisk together the egg yolks and the sugar together until well mixed. Add in the corn starch and mix. Pour the reserved cereal milk into the egg mixture and whisk it together. Do this in very small batches. This is called tempering, it helps get your eggs used to the heat that's about to happen. It's important so your eggs don't cook. Pour the tempered egg mixture into the saucepan with the rest of the cereal milk.

Cook the mixture over medium heat making sure to whisk constantly. Do this until it starts to lightly bubbly and coats the back of a spoon with a good layer of the mixture. Remove from heat and add in your butter. Pour it into a bowl (preferably a metal or glass one). Cover the top in plastic wrap and chill for at least 2 hours. If your filling doesn't set up by that point, put it back over medium heat and whisk it constantly until it thickens. Let it come to room temperature before filling.

While that chills we can work on the eclair shells. Start by preparing a sheet pan with parchment paper and preheating the oven to 400℉. Next combine together your butter, sugar, and salt over medium-high heat in a saucepan. Once it starts boiling (second picture) immediately add in all of the flour. Stir it until it forms a dough and starts to pull away from the sides of the pan.

Move the dough to a bowl. Mix in one egg at a time. Put the dough into a piping bag with a large round tip. Pipe out about 2 inches of dough onto the prepared sheet pan. If they look a little lumpy like mine did just dip your finger in some water and smooth them out. Bake for 30 minutes the lower the temperature to 375℉ for 20 minutes. Do not open the oven during this time. The pastry will deflate slightly. I learned that the hard way. Let them cool.

Use a skewer or the back of a wooden spoon to make a hole in the pastry. Be careful not to go all the way through or the filling will spill out. Put your filling in a pastry bag with a small tip. Fill each pastry with the cereal milk cream. If it overflows a little just use a napkin to clean the pastry.

For the chocolate glaze, melt your chocolate in the microwave in 30-second intervals until the chocolate is almost melted. Add in the butter and stir until nice and smooth. Dip each pastry topside down and let them set.

While the chocolate glaze is setting, let's make the cereal milk drizzle. Combine the milk and cereal together. Let it sit for about 10 minutes. Strain into a bowl. Add in the powdered sugar and whisk until smooth. If you want it thinner add more milk, to thicken add more powdered sugar. Drizzle it over the eclair then top with more Lucky Charms.

Serve and enjoy!!



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