If they are not fully cooked, they will collapse as they cool.
Remove from oven and poke each one in the side with a knife to release steam, which will otherwise make them soggy

a properly baked choux retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden color.
When broken apart, it should have a slightly moist crumb on the inside.
However, if they are removed from the oven too soon, the structure of the shell has not solidified, and it will collapse.
when you think they are done take one out of the oven and check it by breaking open and checking the interior walls.
If wet and eggy, return to the oven as necessary.
Remove when done and cool on a wire rack.

as long as your OH does not turn the oven on to bake frozen pizza when their is a plastic bowl with bread dough in there to proof.... Luckily I noticed before it melted though....

Venus and elhousemartin, very good advice, thanks!
Her's were completely cooked. She did not let out the steam and the sides got a little soggy no longer supporting the top. They had been baked perfectly and still tasted perfectly, even the texture was just fine. Only with the cream they were more like a sort of sandwich than a puff as they had not retained the shape.

I'll pass on your input and am looking forward to another round of cream puffs at my mom's