I recently made puff balls. I made pâte a choux, but instead of baking it as small spheres (profiteroles-like) or piping it for eclaires, I shaped it into 3 cm big balls and baked it. They puffed beautifully to more than double their original size, but the planes of dough inside remained rather moist, they were actually underbaked.
What thickness (pre-baking) can I use for choux pastry shapes so I can be sure that they will bake on the inside?