I just made my first creme puffs and eclairs and don't know why I thought this was such a difficult thing to make! Really it was pretty simple, didn't make too much of a mess and the result is as good as bakery fresh.
The biggest obstacle was putting the cream inside the pastries. I got it in there but not without a bit of a botch here and there. Creme filling graced outside as well as inside of the puffs. And, Tupperware makers, I'm sorry, but your "pastry bag" is a waste of filling. The tips are fine and the concept should be, but the accordian folds in the "bag" hang onto the filling and it's difficult to get air out when you're piping into something and it pops out at the most inconvenient times. I ended up using the tip placed inside an "old fashioned" plastic bag and that worked out so much better. I mean, I get it, Tupperware, it's plastic, so what can you do besides make it have folds? If you can keep the thing full all the time, then it will work quite well.
I share and find recipes on Pinterest too. I also share my crocheted stuff - <a data-pin-config="above" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>