Lyric is 10 years old and loves to bake. Your kids can try this (with adult supervision.)
Éclairs:

1 cup water
1 cup flour
½ cup butter, cut into cubes
4 eggs
¼ teaspoon salt

With adult supervision, add the water, butter and salt to a large saucepan and boil it. While boiling, add the flour all at once and stir it until it makes a smooth ball. Remove it from the heat and let it stand for 5 minutes. Crack the eggs, one at a time, into a small bowl, to be sure you don’t get any of the shell in the egg. Then add the eggs, one at a time, into the dough, beating well after each egg. Beat until the dough is smooth and shiny.

Using a tablespoon, or a pastry tube with a #10 tip, make 4” by 1½” strips of dough on a greased baking sheet. Bake for 35 to 40 minutes, until puffed and golden. Remove and place on a wire rack. Immediately cut éclairs open and remove the tops. Discard the soft dough inside. Let cool.

Filling:
2½ cups LDF milk
¼ cup powdered sugar
1 cup LDF Whipping Cream
1 teaspoon vanilla extract
1 5-ounce package instant pudding mix – vanilla

Following the package directions, mix milk and vanilla pudding in a large bowl. In another chilled bowl, with clean and chilled beaters, whip the cream until soft peaks form. Mix in the sugar and vanilla, then gently fold (stir in) the pudding. Fill the cooled éclair shells and replace the tops.

Frosting:
2 ounces semi-sweet chocolate
2 tablespoons butter
1¼ cups powdered sugar
2-3 tablespoons hot water

Melt the chocolate and butter in a microwave, then stir until smooth. Add the sugar and enough hot water to make the frosting smooth, and stir. Cool slightly. Frost the tops of the éclairs. Store in the refrigerator.

Mooo News, July 2017