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Message: [QUOTE="Lee_C, post: 39518, member: 3306"] @NCB, yes indeed, I'm looking forward to trying it out! Ooh, a pate a choux sounds intriguing! I'm guessing it's a choux pastry? I would love to make chocolate eclairs :) Earlier this year I had a go at making Churros, but baked not fried. I think they're a form of choux pastry? I'd never had Churros before but I imagine fried are probably better. They came out quite nice but went really soft and kind of soggy the following day after storing them in a Tupperware type of box. But I froze a few of them straight after baking and still have them. I got the recipe from bigger bolder baking. Here's how they looked. I made up some cinnamon sugar to coat them and made a chocolate dipping sauce. [ATTACH]2408[/ATTACH] [ATTACH]2409[/ATTACH] [ATTACH]2410[/ATTACH] [/QUOTE]