Failed pate a choux?
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I don't know if your measurements were correct.
When you add your flour to the water and form a roux. I find it best to keep agitating the mixture until the steam is almost gone. Even after the ball has formed. This removes some moisture. I just dump the hot mix into the mixer and let it paddle till it's cooled. You should see the steam escaping. Then it's just a matter of adding your eggs one at a time. After each egg is dropped you have to mix until that egg is completely homogenous with the dough.
Then add another egg and repeat. There are some variables. Your eggs can be large or small. You need to add eggs until you achieve the right consistency. To test the final consistency,insert a stick handle of a wooden spoon at the side and run it across the bottom making a divot. The divot should close behind the spoon at about 1 1/2 inches.
Hope I have explained it properly
PS Your oven has to be hot. 400+ to get the initial rise, then you can lower it to 350 until fully baked. I even turn the oven off when done and let them stay in there to dry them out a little.
But more than that, it looks that the oven temp was way too low and they weren't in the oven long enough.
I have had the same experience as you. The consistency is what matters not how many eggs.
Learned the hard way.
Also as has been previously mentioned allow the dough ball to cook a little more after it comes together.
I turn off the heat and continue to mix until it dries out a bit.
You know it's too runny when it leaks out of the pastry bag before you even have a chance to position and get started.