Overly doughy profiteroles suggests to me that they were not thoroughly cooked. If they're made bigger than Jersey Royal potatoes, they may need a small hole pierced on one side so they can be dried out a bit in a low oven after the cooking is finished.

The best profiteroles I've had outside of France have been at Griffins in the Hotel Vancouver. The creme patisserie is unctuous and full of flavour - utter bliss.