That link you posted is interesting, flipflopgirl. Two things piqued my interest: the use of still mineral water, and making sure the butter was melted BEFORE the liquid reached a full rolling boil. I have to wonder why that would make a difference, but heck, I'll try anything once. I don't have trouble making choux, but there's no reason you can't do something better!
stephanie91, maybe in your case, using the still mineral water might make a difference for you.