Have you ever seemed to be getting your choux pastry not right? It always turns out hard or soggy on the outside but not cooked on the inside?
Here is the tips:

Like other pastries, the choux or cream puff pastry requires some attention to detail in order to achieve a feather-light crust with a hollow cavity. Success depends on using the right proportion of ingredients and precise measurements.
The milk or water and butter have to be brought just to boiling point, immediately added to the dry ingredients, then mixed in quickly to partially cook the flour.  If beaten too slowly, the pastry can become dry; if over-beaten and overcooked, it will fail to puff.  When the dough is slightly cooked, add the eggs one spoonful at a time, beating vigorously.
The dough must be able to hold its shape (a small amount will stand up if scooped up on the end of the spoon).
Use the dough at once. Pipe out desired shapes onto trays lined with greaseproof paper.  For a softer crust, you can lightly sprinkle drops of water onto the pastry.

Bake in a preheated 190°C oven. Do not remove from the oven until pastry is golden and quite firm to the touch.

A recipe on meringue shells.

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