People have been suggesting bread flour for ages.
I've tried it. It does give the Pate a Choux a bit of extra rise, but it also makes them a bit tough and kind of hard or chewy.
I didnt like the texture so went back to AP flour.
But I know people that don't mind the texture and like the puff that bread flour gives them.
I'd suggest experimenting and see what works best for you.
Or maybe use bread flour for gougeres and AP for cream puffs and eclairs
Less is not more. More is more and more is fabulous.