Lucky Charms™ Cereal Éclairs Recipe | Tasting Table
Prep Time:
45 minutes
Cook Time:
45 minutes
Servings:
18 éclairs
Ingredients
  • 3 cups Lucky Charms™ cereal, plus more marshmallows for garnish
  • 3 cups whole milk
  • ½ cup whole milk
  • ½ cup water
  • 2 teaspoons granulated sugar
  • ¾ teaspoon kosher salt
  • 1 stick unsalted butter
  • ½ cup bread flour
  • 3 eggs
  • 6½ tablespoons granulated sugar
  • 4½ tablespoons cornstarch
  • ½ teaspoon kosher salt
  • 1 egg, plus 3 yolks
  • 2 cups cereal milk
  • 3½ tablespoons heavy cream
  • 1 stick unsalted butter, cubed
  • 6 tablespoons water, divided
  • 1 tablespoon powdered gelatin
  • ¾ cup granulated sugar
  • ½ cup corn syrup
  • ¼ cup sweetened condensed milk
  • ¾ cup white chocolate chips
Directions
  1. Make the cereal milk: In a medium bowl, stir together the cereal with the milk. Cover and place in the refrigerator to steep for 2½ hours.
  2. Meanwhile, make the pâte à choux: In a medium saucepan, combine the milk, water, sugar, salt and butter over medium-high heat. Bring to a simmer, then whisk in the bread flour.
  3. Reduce the heat to medium and stir with a wooden spoon until a shiny dough comes together and a skin forms on the bottom of the pot, 4 to 5 minutes. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.
  4. Mix the dough on medium speed until cooled slightly, then add the eggs, 1 at a time, until each is well incorporated. Transfer the dough to a piping bag fitted with a ½-inch star tip, then let cool to room temperature.
  5. Preheat the oven to 450º and line 2 baking sheets with parchment paper. Pipe nine 4-inch éclairs onto each baking sheet. Dip your finger into a bowl of water and smooth the tail ends of each éclair. Transfer the trays to the oven and turn it off, letting the éclairs bake in the ambient heat until puffed and golden brown, 30 minutes. Remove the baking sheets from the oven and let cool completely.
  6. Make the pastry cream: In a medium bowl, whisk together the sugar, cornstarch, salt, egg and egg yolks. In a medium saucepan, bring the milk and cream to a simmer. Remove from the heat and slowly whisk into the egg mixture until smooth.
  7. Return the whole mixture to the saucepan and return to medium heat. Cook, whisking constantly, until thickened, 3 to 4 minutes, then cook for an additional minute. Remove from the heat and whisk in the butter until smooth, then strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap and refrigerate until chilled, then transfer to a piping bag fitted with a ⅛-inch pastry tip.
  8. Make the glaze: In a small bowl, combine 2 tablespoon of water with the gelatin and let bloom for 5 minutes. Meanwhile, in a small saucepan, combine the sugar, corn syrup and remaining water, then bring to a boil. Once boiling, remove from the heat and whisk in the gelatin and the sweetened condensed milk. Place the white chocolate chips in a medium bowl and pour the sugar mixture over top. Let sit for 2 minutes, then whisk until smooth. Let the glaze cool until it says 70º on an instant-read thermometer.
  9. Assemble the éclairs: Puncture 3 holes across the bottom of each eclair shell and pipe the pastry cream into each hole. Once filled, dip the top of each eclair into the glaze, using the side of the bowl to scrape off any extra. Garnish with Lucky Charms™ marshmallows on top, then serve.