Lunch: Lucky Charms Eclairs

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

This recipe includes superfoods such as:

Lemon

Health benefits of Lucky Charms Eclairs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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
1/3 c. store-bought lemon or lime curd
1 c. Sweetened whipped cream
Lucky Charm marshmallow bits

Instructions

Preheat the oven to 400 degrees F. Line a large jelly-roll pan with parchment paper.
In 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.
In 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.
Add the eggs, 1 at a time, beating well after each addition, until the batter becomes smooth and satiny.
Transfer 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.
Put 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.
In another medium bowl, fold together the lemon curd and whipped cream until smooth. Transfer to resealable plastic bag; snip small piece from corner.
For 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.

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