You have asked just what I was trying to understand when started this thread!
Choux purchased in a pastry shop are obviously the best but very expensive (hope the pros. will forgive me!;) ) and the commercially available empty choux are usually awful.
Well...I HAD the answer!
When you have a good practice, making choux at home becomes quick (about 15 mins plus baking!) and easy. You only need a good experience about the right consistency of the paste and the right baking time. Being still on the road, I can guarantee that the slightest mistake on those two points dramatically compromises the final result...but, as you can argue reading all the thread, few attempts are enough for an "average" homecook like me to learn enough to get a pretty good result. More, as I said, fried choux are just a piece of cake :D
So, my advice is: TRY!
Someone like you can't fail:)