@gronda.com: Find the full technique on Gronda 🙌 Welcome back to Gronda’s Science Class 🧪 Choux pastry rises because of a carefully built network of gelatinized starch, developed gluten, and egg proteins. In the oven, that structure traps expanding steam to create its signature hollow center, while heat eventually sets the proteins and locks everything in place. Open the oven too early, and that structure collapses. It’s not superstition. It’s science. Recipe by Aurélien Bodennec

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Wednesday 23 September 2026 17:00:00 GMT