Hi Michael! Thanks for your questions. The act of freezing the churros briefly helps to keep them straight during frying. If your churros have been frozen completely through, you may run the risk of the outside getting too well done before the center of the churro sets properly. If your churros are on the thinner side, you may be fine frying straight from the frozen state, adding perhaps 30 seconds to your fry time on each side. If your churros are much thicker, we may recommend letting the frozen dough partially thaw so that your final fry may be a bit more even. As for the choux recipes, the main difference is that the cruller is going to be a slightly lighter, airier version of a choux (using a reduced amount of butter as well as using an egg white instead of a whole egg).  Churros are going to be a bit sturdier and richer compared to a cruller. Those differences in the amount of butter and the amount of eggs used will produce a result that will benefit each recipe differently.

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