What are the most important factors that control the volume of choux paste products

When choux paste is being baked any air that has been beaten into the paste will expand and the water will be converted to steam. The expanded air and steam try to escape but to a large extent are prevented from doing so because both are trapped and retained by the gluten matrix and uncoagulated film of egg albumen. The egg albumen (protein) is extensible and will be inflated and distended by the internal pressures of the gases - air and steam. Expansion of the paste only ceases when the egg...