You can make airy choux easily. These are perfect for eclair shells as well!
I wanted to make a choux pastry that was crispy on the outside and airy on the inside.
Add the flour all in one go and cook thoroughly. Do not burn. Do not add too much beaten egg.I used granulated sugar to produce a crispier choux pastry.If you spray it with water, you will have usual (soft) choux pastry.I used the soft type choux pastries for the top photo.
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