I followed the recipe as written, and it wasn't that hard. I spooned out 12 eclairs and baked as directed. My oven light only turns on when I open the oven door, so I wasn't able to watch the eclairs rise. At the end of the baking time they were all puffed up, but the ones in the centre of the pan fell within a minute of leaving the oven.
After reading about the options for filling the eclairs I chose to make pastry cream. I think this is what my mother put in her eclairs. The milk boiled over and putting the cream through a sieve was also pretty messy, but otherwise everything worked fine.
In the end these eclairs were very much like what I remembered from my childhood.