I used her recipe for the choux pastry, which is excellent btw, and switched up the flavors for the rest.
Because of our plum bounty I thought a creamy plum filling would be interesting to try. I had previously made plum sauce by pureeing 2 cups of plums in a food proceesor and then simmered them, adding about half a cup of sugar.
I followed this recipe for Empress Plum Custard except instead of adding the plums, I substituted the puree and an extra half cup of sugar.
For the glaze, I used Tish Boyle's recipe but substituted white chocolate for semi sweet.
I admit I was intimidated in the beginning but I really enjoyed making these eclairs. Tish Boyle's recipe was very easy to follow. It was my first time and I look forward to further experimenting with the flavors.