I had fun making choux pastry and creating little profiteroles and eclairs. I energetically made a batch of pastry cream to stuff in the profiteroles. Then I melted some dark chocolate and mixed it through some of the pastry cream to make a chocolate version for Tara. Topped them with crunchy caramel. They were a big hit with the kids….but so much work…and so many eggs! (Doesn’t the choux pastry have a lovely golden colour from the very orange coloured eggs our chooks have been laying lately?!). The pastry made a huge quantity of the beasties and I quickly got over the novelty of stuffing and topping them. I saved half thinking I would finish them the next day….but sadly they all had to go to the dog and chooks as the desire to do all that work had well and truly evaporated.