After making 100% vanilla cylindrical choux buns, calamansi and lime tube éclairs, vanilla and hazelnut tube éclairs, marbled vanilla and chocolate rectangular éclairs and then caramel chocolate cylindrical éclairs, here once again is the guided baking technique for choux, with this vanilla and peanut rectangular éclair. A technique I particularly like, which allows you to reinvent the choux bun in a rather fun way. These reinvented éclairs are made up of a vanilla diplomat cream, a peanut praline and a peanut whipped ganache. So indulgent!
What equipment do you need to make these choux?
To make these rectangular éclairs, you’ll need rectangular frames but also Silpain mats. Be careful, it’s different from the silicone Silpat mat. The Silpain mat is micro-perforated, which is what gives the choux that grid pattern. You’ll find them everywhere, online or in shops (baking shops or even at Zôdio). It’s then up to you to cut the mat to the right dimensions. Yes, I know… it’s heartbreaking to have to take scissors to this mat, but that’s how it is!
Finally, I advise you to use a perforated baking tray. The perforations help hot air circulate under the mould or baking sheet used (or the mat used). It’s perfectly suited to fan ovens or convection ovens.
How do I bake my choux successfully?
The success of your choux will depend on several factors: your oven, the amount of dough piped, the size of your stainless steel frames. Mine measure 16×3.2 cm and 2.5 cm high. Thanks to my mate MD’Rékréation who lent me his gear (the Debuyer frames and the already cut Silpain strips). In any case, I have only one piece of advice (or almost) to give you: write down everything you do. Weigh the choux pastry, bake, remove the frames and see if you need to adjust next time. It may take you a few attempts before you find all the right settings
If the choux doesn’t fill the frame perfectly, you didn’t put in enough dough; if it overflows, there was too much. The choux pastry can be more or less baked (that’s up to you to see and test). Be aware that choux pastry takes longer to bake when it’s enclosed like this.
I’ve published several videos on the guided baking of choux on Instagram, don’t hesitate to go and have a look to get a better idea of the technique.
Ingredients & method
6 components · Full recipe
Peanut praline (can be made ahead)
Ingredients
- 50 g (1.8 oz) peanuts
- 50 g (1.8 oz) sugar
- 1 pinch of fleur de sel
Method
1
In a saucepan, make a dry caramel with the sugar. Once it turns a nice amber colour, add the peanuts and fleur de sel, stir together and pour onto a silicone mat or baking paper. Leave to cool completely.
2
Break into pieces and blend in a food processor until you get a smooth praline paste. Set aside.
Peanut whipped ganache (start the day before)
Ingredients
- 120 g (4.2 oz) Valrhona Ivoire 35% white chocolate
- 150 g (5.3 oz) heavy cream (1)
- 10 g (0.4 oz) glucose
- 220 g (7.8 oz) heavy cream (2)
- 2 g (0.1 oz) powdered gelatin (= 1 sheet)
- 12 g (0.4 oz) water (to rehydrate the gelatin)
Method
1
Rehydrate the gelatin in the water.
2
Break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or microwave).
3
Heat the 150 g (5.3 oz) of cream and glucose in a saucepan and bring to a boil. Off the heat, add the rehydrated gelatin and stir.
4
Pour one-third of the cream over the white chocolate and stir to create an emulsion. Add the peanut praline (from component 1) and stir. Then add the second third, then the third, until you have a smooth, homogeneous mixture.
5
Add the 220 g (7.8 oz) of cold heavy cream, stir. Blitz for a few seconds with an immersion blender to fully homogenise.
6
Cover with cling film touching the surface and refrigerate overnight.
Vanilla diplomat cream
Ingredients
- 250 g (8.8 oz) whole milk
- 1 vanilla pod
- 60 g (2.1 oz) egg yolks
- 50 g (1.8 oz) sugar
- 20 g (0.7 oz) cornstarch
- 3 g (0.1 oz) powdered gelatin (= 1.5 sheets)
- 18 g (0.6 oz) water (to rehydrate the gelatin)
- 200 g (7.1 oz) heavy cream
Method
1
Rehydrate the gelatin in the water for at least 15 minutes.
2
Split the vanilla pod and scrape out the seeds. Place the milk and vanilla pod in a saucepan and bring to a boil.
3
Meanwhile, whisk together the egg yolks and sugar until the mixture lightens slightly. Add the cornstarch and mix again.
4
Pour half the hot milk over the yolk mixture, stir, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until the cream thickens. Remove from heat as soon as it boils.
5
Off the heat, add the rehydrated gelatin and stir to incorporate.
6
Pour the pastry cream into a container, cover with cling film touching the surface and refrigerate until completely cold.
7
Once cold, whisk the pastry cream to loosen it. Whip the heavy cream to a soft chantilly and fold it gently into the pastry cream.
8
Transfer to a piping bag and use immediately.
Choux pastry
Ingredients
- 125 g (4.4 oz) water
- 50 g (1.8 oz) whole milk
- 55 g (1.9 oz) butter
- 2 g (0.1 oz) salt
- 5 g (0.2 oz) sugar
- 75 g (2.6 oz) flour
- 125 g (4.4 oz) whole eggs
Method
1
In a saucepan, combine the water, milk, butter, salt and sugar. Bring to a boil over medium heat.
2
Remove from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan.
3
Return to medium heat for about 1 minute, stirring constantly, to dry out the dough.
4
Transfer to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed for a minute to cool slightly.
5
Add the beaten eggs gradually, mixing between each addition. The dough is ready when it falls from the paddle in a ribbon and a finger drawn through it leaves a clean groove.
Baking the rectangular choux
Ingredients
- None
Method
1
Preheat the oven to 180°C / 350°F (static heat — do not use fan).
2
Transfer the choux dough to a piping bag fitted with a Saint-Honoré nozzle (or a flat nozzle). Pipe rectangles of about 12 cm (4.7 in) × 4 cm (1.6 in) directly onto a silicone mat placed on a perforated baking sheet.
3
Bake for about 35 minutes without opening the oven door during baking. The choux should be well golden and dry.
4
Leave to cool completely on a rack before filling.
Assembly of the vanilla peanut rectangular éclair
Ingredients
- None
Method
1
Using a sharp serrated knife, cut each rectangular choux in half horizontally.
2
Pipe a layer of vanilla diplomat cream onto the base. Add a small amount of peanut praline on top.
3
Whip the peanut ganache like a chantilly (do not overwhip). Transfer to a piping bag fitted with a Saint-Honoré nozzle and pipe it decoratively over the diplomat cream.
4
Place the top half of the choux back on and add a few extra decorative touches if desired (crushed peanuts, caramel pieces, etc.).
5
Refrigerate until serving. Best eaten the same day.
FAQ
What equipment do I need to make rectangular éclairs?
To make rectangular éclairs, I use a Saint-Honoré nozzle, which gives the characteristic ridged shape on both the choux pastry and the whipped ganache. You will also need a perforated baking sheet and a silicone mat, which are both essential for baking choux pastry well — the perforations allow heat to circulate evenly under the pastry for a good rise and even baking.
How do I succeed with choux pastry baking?
The most important rule is: never open the oven door during baking! The choux puffs up thanks to the steam trapped inside — if you open the oven too early, the steam escapes and the choux collapses. Also make sure you bake at the right temperature (180°C / 350°F static heat, not fan-assisted) and for long enough — the choux must be fully dried out and golden all over. Under-baked choux will collapse as soon as it comes out of the oven.
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