Ginger éclairs

Ginger éclairs

  • Prep:
  • Cook Time: 20 min
  • Total: 20 min
  • Serving:

Ginger adds a subtle bite to the pastry cream in this otherwise common looking éclair.


  • 1 recipe pate a choux dough
  • 8 large egg yolks
  • 1/2 cup sugar
  • Pinch salt
  • 3 tablespoons cornstarch
  • 2 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 1 two-inch piece fresh ginger, peeled and chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • Icing of your choice, optional


  1. Make the pate a choux as directed and pipe out the dough into éclair lengths. Bake as directed.
  2. Whisk together egg yolks, sugar, and salt in a large mixing bowl until well blended; whisk in cornstarch.
  3. In a medium saucepan over medium-high heat, bring milk, vanilla, and ginger to a simmer until mixture bubbles around the edges. Remove from heat and very slowly pour milk mixture into egg mixture, whisking constantly, to temper the egg yolks.
  4. Transfer the liquid back to the pan and cook over medium-low heat, stirring constantly with a wooden spoon until thick, 5 minutes.
  5. Remove from heat and stir in cream and butter; strain into a clean bowl. Cover surface with plastic wrap and refrigerate until cold.