What to make with choux pastry

So many of the most popular French patisserie creations start with choux pastry, including that universal export, the éclair, and that favorite in Japan, the cream puff. Choux differs from other pastry in that it is partially cooked, beaten in a pan, prior to piping into shapes for baking. Key is to get the correct thickness and texture of batter. Once you have that sorted, the world is your profiterole!