Passionfruit Eclairs and Raspberry Eclairs

I suppose I ought to start by saying that this isn't quite what I intended to be blogging. The plan was a Religeuse a l'Ancienne but it seems today it wasn't to be. These are, instead, the eclairs destined for the showstopping masterpiece. They are choux pastry filled with raspberry creme patisserie or passionfruit creme patisserie, and decorated with fondant icing then raspberry or passionfruit icing drizzle.

The mess in my kitchen pretty much summed up the disaster that was the attempt of my more challenging bake. I think the ultimate failure resulted from my choux puffs being too small, not being patient enough to let my icing set, and my lack of knowledge of how to build the structure. I think I've now worked it out, so next attempt would be far better. Despite not making what I had planned to make, the choux pastry was some of the best I have made, being light and crisp without cracks. The creme patisserie fillings are both absolutely delicious and make for excellent eclairs. I have to say, this is possibly one of the best tasting disasters I have ever made!