VERY good question, reader Ashley. There are certain similarities but in the end they are quite different things. Choux batter is a more complex combination of pre-cooked (gelatinized) starch lubricated by fat (egg yolks). What you get is an ultra-elastic paste that can increase in volume by up to 600%. By contrast you’re lucky if your popover batter increases threefold. It’s a darn impressive feat still and all.
All that said, you can use popovers and choux in similar ways. Certainly the classic use of a popover is as a “bread” eaten with a main meal. However being hollow popovers are great for filling too. You can put custards or mousses inside of them. Soups or stews can go inside as well, especially if they’re left over and stale. A very nice application on a chilly day like this one…at least here in Louisville. Brr.