Very nice dessert; my choux shells came out a little flat so next time I'll try to sculpt them a little higher before placing in the oven. I also crisped the shells up further in the oven after cutting and removing the soft interior dough.
These were an incredible dessert. I was looking for something decadent, but a bit lighter. This fit the bill perfectly. I didn't use the cocoa glaze recommended, and instead used another glaze recipe which I drizzled across the éclairs. I put them together just before dinner, refrigerated on a pretty platter and dusted with powdered sugar for a finishing presentation. They were delicious and impressive. It was such a hit that I am considering using the recipe to make tiny little puffs for my holiday buffet table. Thanks for posting.***addendum to review***I have now made these 3 times. :) I find that they bake best on a parchment lined baking sheet...especially an airbake pan, if available. The bottoms do tend to burn easily, and I find it necessary to keep a close eye on the puffs after about 25 minutes. I do have a gas oven though, and all of the heat is generated at the bottom.