Cream puffs are generally ball shaped. Eclairs are larger and like long finger shapes. Here the classic way to fill cream puffs is to make a small hole in the bottom and pipe the filling in.

An eclair also has chocolate on top. Most cream puffs don't. Until they hit my plate. Then I smother them in chocolate syrup and real whipped cream. Yum. Now I want a cream puff...

I use the classic creampuff recipe for savory mini hor d'oeuvres, stuffed with something like smoked salmon salad or chicken salad. Just cut a little lid from the miniature puff, stuff it, then put the lid back on.

I always think of a cream puff with a whipped cream filling and an eclair with a custard flling, plus the chocolate topping.

The pastry dough itself is one and the same. Different shape, different fillings.

I've always done them as a savory appetizer, although I admit to liking them with a sweet cream filling if cold. We typically make them with crab in season. Puffs cooked til very dry, completely cooled, sliced part of the way through but not entirely (jack in the box style), then filled and 'lid down'.

And I don't eat many desserts, but wouldn't turn down an occasional éclair with a custard filling and chocolate on top.

Years ago I made puff swans Easter. Once. I don't know if I'd do it again but I impressed the heck out of little nieces and nephews that year ;) Recipe was in one of my older holiday idea books but same thing....

Here is a link that might be useful: Puff Swans

From a family owned French bakery:

Both éclairs and pâte àchoux (cream puffs) have the same custard-like filling, no whipped cream filling. However, in the US, there are variations where some would chose to use whipped cream fillings.

Cream puffs can be mold by placing batter in a piping bag with a large round hole at the tip. Then, we would squeeze the batter out in a shape of a swirled mound like you see it here: http://seasonedtotaste.files.wordpress.com/2012/05/img_0571.jpg At home, we make the bottom large enough so when the batter expand during baking, it would still have a hole and we wouldn't have to punch one at the bottom.

Here is a link that might be useful:

a creme puff is filled with whipped creme, its puffy.
a eclair has a Bavarian creme in it

When I make the puffs, for use with whatever filling, I do slice off the top because there always seems to be a bit of 'doughiness' inside that doesn't seem appealing to me. Beside it gives the inside a nice 'bowl' for filling. When sliced like that it allows the inside inside to dry out a bit.

They're so easy to make, and you don't have to pipe them out. I just use a spoon to drop them onto the baking sheet.

I loved my mother's eclairs and cream puffs when I was a kid. She sliced the tops off, spooned out any soft strands of dough, and filled them with Jello cooked vanilla pudding. Then the top went back on and was decorated either with a little dusting of xxxx sugar or chocolate frosting. YUM.

Mmm... Joann - I could lick the screen! :)

I have never added anything to my choux (sugar or vanilla) - just boil 1 cup water with 1 stick real butter and stir in 1 cup flour. Let cool 10 minutes and beat 4 eggs in one at a time. Bake on a parchment line baking sheet.

I make cream puffs - a lot. A lot! - they have always been a favorite at our house. So easy to make.

Rainy days are the worst days to make them though. A dry day with low humidity is the best. But they still taste good, even on a rainy day!