Eggs

Eggs emulsify and hold the fat in the paste during baking. They supply most of the moisture for leavening and, along with the flour, form the structure. The number of eggs determines the volume of your cream puff paste. More eggs will thin the paste, creating a delicate, lighter cream puff pastry with less defined shape. Without egg, there will be no increase in volume, and the result will be a compact, firm cream puff pastry.