Daring Baker's Do Eclairs

I joined the Daring Baker's group this year to try and stretch my skills. I never would have dreamed of making eclairs on my own and was pretty skeptical when I saw the challenge for August, posted by our hosts, Meeta and Tony.
But learn new techniques is just what I have done here and I am just thrilled! The recipe comes from the book Chocolate Desserts by Pierre Herme. Éclairs consist of 3 elements:
- Pâte à Choux, also known as Choux Pastry or Cream Puff Dough;
- Pastry Cream;
- Chocolate glaze
I halved the recipe, not wanting to be piggy about it, and piped the choux on the baking sheet in little fingers, planning to make mini eclairs.
I baked my pate`a choux according to the recipe, but got tied up on the phone and they baked a minute or 2 over. That somewhat spoiled my idea to pipe the cream directly inside, so I let them cool and cut them in half and spread the filling. Why I didn't pipe the filling on the halves, well, I don't know! Next time I will pipe to make them look so much neater.
I changed it up a bit by using suggestions from the Martha Stewart Baking Book and added a bit of whipped cream to my pastry cream for an eclair that was less heavy. I also made the original chocolate glaze, but made some with butterscotch glaze, knowing how my family loves bscotch!My eclairs tasted pretty dang good! If I ever venture this recipe again, I promise to be neater!!
You can find the original recipe at the hosts websites, listed above.