I tried my hand at making chocolate creme eclairs this weekend. The chocolate creme and the pastry tasted good but I had a hard time making the pate choux come out consistent. So it was a little sloppy, yet very tasty. Can anyone give me any tips on how to make each pate choux come out evenly. When I piped them out of the bag, they were all the same shape and size on the baking sheet.