Eclairs are one of my favorite desserts and these for FFWD are very good! We didn't fuss over the way they looked...we just made 'em and ate 'em. I opted for chocolate ganache icing instead of the white glaze. The recipe says to use 3/4 pound of chocolate which is way too much so I decided to go with 3/4 cup of cream per the recipe and add chocolate until it seemed right. I used about 1/4 pound of chocolate and that made a lot of ganache...more than I needed for the eclairs, however, my husband went heavy on the ganache...about three times more than I like :)
In the Cream Puff dough, I substituted 1/8 cup of sprouted whole spelt flour for 1/8 cup of all-purpose flour; not a lot but it added some nutrition and it worked fine. I also changed the baking time & temperature...I baked the puffs for 10 minutes at 425º, then 10 minutes (maybe 15?) at 375º, then turned oven off and left the puffs in for 10 minutes after making a small venting stab in each puff with a paring knife.