Ginger Cinnamon Eclairs
Classic eclairs, warmed up with ginger and cinnamon.
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Light, crisp choux pastry, ginger-infused pastry cream, and a cozy cinnamon glaze—these ginger cinnamon eclairs transform the classic French treat into a cold-weather favorite. The warmth of ginger blends perfectly with cinnamon for a rich, spiced flavor that’s bold but not overpowering.
Recipe Info
This recipe is:
- Warm and spicy. Light, airy eclairs are filled with a rich ginger pastry cream and topped with a warm cinnamon glaze for a uniquely cozy flavor—perfect for fall and winter.
- Fairly easy. While the process involves multiple steps and can take 90 to 120 minutes, it’s actually quite simple. As long as you follow the instructions closely, you’ll get great results—even if you’re new to eclairs.
- Crowd-pleasing. Whip these up for a holiday party or cozy gathering—everyone loves the blend of warm ginger and sweet cinnamon.
Making ginger cinnamon eclairs for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Extra Learning
Before we jump in, here’s a few handy resources to help you nail this recipe:
- How to Temper Eggs. My quick guide to tempering eggs, a technique you’ll use when making ginger pastry cream, the filling in these eclairs. If you’ve never heard of or tried it before, be sure to give this a read.
Ingredients and Substitutes
Eclairs

- Water and milk: Full-fat milk works best, but skim should work in a pinch.
- White bread flour. White bread flour tends to work best for eclairs, but you can use all-purpose flour instead.
- Unsalted butter.
- Eggs.
- Salt and sugar: Sugar alternatives are perfectly fine.
Ginger Pastry Cream (Filling)

- Milk: Whole milk works best, but skim milk should work fine, too.
- Ginger: Our main source of flavor.
- Cinnamon: A bit of cinnamon helps balance out the ginger.
- Egg yolks.
- Cornstarch: Main thickener. You could also use potato starch (half the amount), but it’s a bit trickier. Check out my article on cornstarch versus potato starch if you want to use potato starch.
- White sugar: White granulated sugar is the default and my go-to. Experiment with other options (say, brown sugar) if you like.
- Vanilla extract: Vanilla extract enhances the flavor, but it’s optional.
- Unsalted butter: Plain unsalted butter for extra creaminess.
Cinnamon Glaze (Topping)

- Cinnamon. Our primary source of flavor.
- Powdered sugar. The base of the glaze.
- Butter. A little melted butter boosts the flavor.
- Salt. A pinch enhances the taste. Skip this if using salted butter.
- Milk. Full-fat is my go-to, but low-fat or skim works fine.
- Vanilla extract. Adds a nice flavor boost, but it’s optional. It won’t make or break the recipe.
Step-by-Step: How to Make Ginger Cinnamon Eclairs
Here’s our high-level game plan for this dessert:
- Cook the ginger pastry cream. We start with the pastry cream because there’s some waiting time involved. While the milk is infused with ginger, go ahead and make the choux pastry, pipe the eclairs, and pop them in the oven. Then come back and cook the pastry cream.
- Make choux pastry and bake the eclairs. While the eclairs bake, you can finish the ginger pastry cream (if needed) and make the cinnamon glaze.
- Make the cinnamon glaze. The glaze takes only about 5 minutes and is ready to use immediately, so you can prepare it while the eclairs are baking or right before you top your choux buns.
- Combine. Once the eclairs have baked and cooled, and the pastry cream is around room temperature, it’s time to fill and top them.
Not that bad, right?
Step 1: Make Ginger Pastry Cream
(Check out my ginger pastry cream recipe for more details and tips.)
- Prep ginger. Peel the ginger using a small knife or a teaspoon, then cut it into thin slices. Slices work better in an infusion than a whole piece.

- Infuse the milk. Heat the milk in a pot until it’s just shy of boiling. Remove it from the heat, add the sliced ginger, whisk well, and let it steep for 20 to 25 minutes.

- Strain and top up the milk. Strain the milk, squeezing the ginger to get all the flavor. Measure the strained milk and add more to reach the original amount (2 cups if you’re not scaling the recipe).
- Boil the milk mixture. In a clean pot, mix the infused milk with vanilla extract and sugar, whisking until smooth. Heat the mixture, bringing it to a gentle boil, and stir occasionally.


- Prep the yolks. While the milk heats, whisk the yolks, cornstarch, cinnamon, and about 2 tablespoons of the milk mixture (while it’s still lukewarm) in a large bowl. The milk mixture loosens the yolks and cornstarch, so exact measurements aren’t critical here. Set the bowl aside.


- Temper the eggs. When the milk starts bubbling, remove it from the heat. Slowly pour a few tablespoons of the hot milk into the yolk mixture, whisking constantly to prevent curdling. Repeat this process 3 to 4 times until you incorporate most or all of the milk, whisking continuously.


- Cook until thick and bubbly. Return the combined mixture to the pot and cook over medium heat, stirring constantly, until it thickens noticeably and begins to bubble. This typically takes 2 to 4 minutes, depending on your heat. Don’t rush, and keep stirring at all times.


- Take it off the heat and whisk. Once thickened, remove the pot from the heat and continue whisking the cream for about a minute to ensure it’s smooth and doesn’t curdle.
- Stir in the butter. Add the butter and stir until it’s fully melted and incorporated.


- Taste test. Carefully taste the cream while it’s hot and adjust with more sugar or cinnamon if needed.
- Strain if needed. For a silky-smooth finish or to remove any bits of cooked egg, press the cream through a fine-mesh strainer.
- Cover and chill. Place plastic wrap directly on the surface of the cream to prevent skin from forming. The pastry cream needs to be at about room temperature before you pipe it into eclairs.

Step 2: Make and Bake Eclairs
(Read my articles on choux pastry and eclairs for more tips.)
- Preheat the oven. Preheat your oven to 390°F (200°C).
- Combine and bring to a boil. In a pot, combine butter, milk, water, salt, and sugar, then bring the mixture to a boil, ensuring the butter is fully melted.
- Add butter to the pot
- Boil it with water
- Add flour. Take the pot off the heat, add all the flour to the mixture at once, and stir until it roughly combines. Bring the pot back to the stove and continue stirring with a spoon over low heat. The dough will thicken and clump quickly, but you should continue stirring the mixture for 2-3 minutes, ensuring all the flour is incorporated and no white floury spots are inside. While stirring, scrape the dough from the sides and bottom to prevent sticking. After 2-3 minutes, the dough should be glossy and easy to detach from the pot, and a thin layer, or film, should form on the bottom.
- Add flour to the mixture
- Stir and cook over low heat
- Thin layer of dough on the pot’s base
- Transfer. Move the dough to a mixing bowl and let it cool for about 10 minutes. Spreading it across the bowl can speed up cooling.

- Prepare the eggs. Crack the eggs into a separate bowl and whisk them.
- Mix at a medium speed
- Add the eggs one by one
- Make the dough. Once the dough has cooled slightly, start mixing it with a hand mixer at medium speed. After 20-30 seconds of mixing, add half the eggs to the dough and mix until incorporated. Repeat by adding half of the leftover egg mixture. Now it’s time to get the dough to the right consistency: you want it thick enough to hold its shape but still pipeable. The V-Shape test is the best way to check for that: Dip your mixer whisks or spatula into the dough and lift it. The dough should slowly fall off, eventually leaving a piece of dough hanging that forms a characteristic ‘V’ shape or a triangle at the end of the whisk or spatula. If the dough is not there yet, continue adding the eggs bit by bit and checking the consistency.

- After falling off
- the remaining dough should
- form a v-shape
- Prepare the baking tray. Line a baking tray with parchment paper or a silicone mat. If you could use a guide for piping, draw straight 4- to 5-inch long lines (or 2.5- to 3-inch ones for mini eclairs) on the underside of the parchment paper as a guide, spaced about 2 inches apart. That will help you make the eclairs straight and of uniform length. Some baking mats already have the eclair shape on them, so consider buying one if you often bake eclairs.
- Piping preparation. Transfer the dough into a piping bag fitted with a large tip. I use a Wilton 6B, which has an opening of approximately 15mm in diameter (a bit more than half an inch). Alternatively, use a plastic food bag with a corner cut off.
- Pipe. Pipe the dough onto the prepared baking tray, forming strips about an inch wide and 4-5 inches long (or 2.5 to 3 inches for mini eclairs), leaving more than an inch of space between each strip to allow for expansion. Hold the piping bag at a 45-degree angle and pipe the eclair in one slow and smooth action. If the end of the eclair has an irregular shape that bothers you, you can smooth it out using wet fingers.

- Brush with melted butter. Melt a small knob of butter and brush the eclairs with the butter using a pastry brush.
- Bake. Place the tray in the preheated oven, then immediately reduce the temperature to 356°F (180°C). Bake for 40 minutes (35 for mini eclairs). Open the door a tiny bit (and leave them open) for the last 5 minutes for any buildup steam to escape. If the eclairs start to brown before the 35-minute (25- for minis) mark, lower the temperature to 320°F (or 160°C).
- Leave a space between strips for expansion
- Bake the eclairs for 40-45 minutes
- Cool. Remove the eclairs from the oven, let them cool for 10 minutes, then carefully detach them from the parchment paper or silicone mat and let them cool on a wire rack for another 10 minutes before piping and filling.
Step 3: Make Cinnamon Glaze
(Check out my cinnamon glaze recipe for tips.)
- Melt the butter. Melt it on the stove or in the microwave. Try not to let it boil.

- Combine dry ingredients. Mix powdered sugar (sifted if lumpy) and cinnamon in a small bowl.


- Stir in milk and vanilla extract. The mixture should be quite thick. If it’s super lumpy with dry spots, add milk ¼ teaspoon at a time until it’s uniform but still thick.



- Mix in melted butter. Pour in the melted butter and stir. The glaze will probably thicken more at this point.
- Adjust to the consistency you need. If it’s too thick or lumpy (which is likely), add milk in tiny increments—about 1/8 teaspoon at a time—until smooth. If it becomes too thin, add more powdered sugar until it’s drizzly but not runny.
- Add salt to taste. Add a pinch, mix, taste, and repeat until you’re happy with the flavor.

Step 4: Combine
You’re ready to bring everything together once your eclairs are cool and the ginger pastry cream is about room temperature.
- Prep the eclairs for piping. Grab a small round piping tip and gently poke three holes (two for minis) in the bottom of each eclair, making sure they’re large enough for the piping tip to fit. You could also use a paring knife to make the holes. These will help with piping the filling into the eclairs. Alternatively, you can slice each eclair in half horizontally with a serrated knife to create a top and bottom.
- Poke holes into the
- bottom of the eclairs
- Whisk the pastry cream. If the pastry cream has been refrigerated (i.e., you prepared it earlier), it might be quite stiff, like pudding—that’s totally normal. Start by “chopping” it with a fork, then use a whisk to stir it for a minute or two until smooth (or close to it). Once done, it’s ready for piping.

- Pipe the eclairs. Gently fill each eclair until the pastry cream starts to come out of the other holes or through any cracks.


- Top with cinnamon glaze. Transfer the glaze to a bowl large enough to dip the eclairs in, then dunk the top of each eclair, smoothing any excess with your finger if needed. If the glaze is too thick and too much stays on the eclair, stir in 1/8 teaspoon of milk and try again. Whisk in more powdered sugar if it’s too runny and doesn’t stick well.

- Serve or refrigerate.

Tips
- Make pastry cream in advance. Ginger pastry cream is super simple, but it takes about 40 to 50 minutes to make. If that’s too much, make it the night before (or up to 2 days).
- Weigh ginger for accuracy. Measuring fresh ginger by length isn’t particularly accurate as it varies in thickness. If you don’t want to bust out a kitchen scale, use a slightly shorter piece if your ginger is on the wider side, and vice versa.
- Adjust ginger flavor. You can add up to double the amount of ginger if you love the spice. Or follow the exact recipe and adjust the ginger amount next time. If the ginger flavor is too intense, stir in more cinnamon to balance it out.
- Chill on a plate. Spread the pastry cream onto a large plate or bowl (or a couple) to cool it faster. A larger surface area speeds up chilling. Cover with plastic wrap to avoid a crust forming.

Storage
You can store these eclairs in the fridge for 3 to 4 days. Make sure the container is sealed tightly so they don’t absorb any smells.
That said, eclairs tend to soften after more than a few hours of filling and topping, so they’re best served the same day.

Recipes to Try
Looking for more? Check out the following:
- Pumpkin eclairs. Looking for another warm and cozy eclair recipe? You’ll love this one.
- Powdered sugar glaze. Instead of the cinnamon glaze (that complements the ginger nicely), you can make a simple lemon glaze (described in the linked recipe) that will add some zing to the recipe.
- Maple glaze. Another glaze option that pairs nicely with ginger.
- Eclair fillings. Looking for a filling for your next eclairs? Here’s a handy list.

Ingredients
Ginger Pastry Cream:
- 2 cups milk ~480 g, plus about 1/4 cup more to top up
- 1 inch ginger about 6 g or 0.2 oz
- 1/2 teaspoon cinnamon
- 4 egg yolks medium or large, about 60-70 g
- 4 tablespoons cornstarch ~40 g
- 7 tablespoons sugar ~87 g
- 1 teaspoon vanilla extract optional
- 2 tablespoons unsalted butter ~28 g
Eclairs:
- ¼ cup water ~60 ml
- ¼ cup milk ~60 ml
- 3 tbsp unsalted butter ~45 g
- 2½ oz all-purpose flour ~70 g
- ¼ tsp salt
- 1¼ tsp sugar
- 2 large eggs ~95g after cracking
- 1 tbsp unsalted butter ~14 g, for brushing
Cinnamon Glaze:
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1 1/3 tablespoons milk
- 1 1/3 tablespoons butter
- pinch salt
- 1/2 teaspoon vanilla extract optional
Instructions
Ginger Pastry Cream:
- Prep Ginger: Peel the ginger and cut it into thin slices.1 inch ginger
- Infuse Milk: Heat milk until just below boiling. Remove from heat, add ginger, and steep for 20 minutes.2 cups milk
- Strain and Measure: Strain the milk, squeezing out the ginger to extract flavor, and top up the milk to 2 cups.
- Heat Milk Mixture: Combine milk, vanilla, and sugar in a clean pot. Heat to a gentle boil, stirring occasionally.1 teaspoon vanilla extract, 7 tablespoons sugar
- Prep Yolks: While the milk heats, whisk yolks, cornstarch, cinnamon, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs: Gradually whisk hot milk into yolk mixture in small additions to avoid curdling.
- Thicken Cream: Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened and bubbling (2–4 minutes).
- Whisk Off Heat: Remove from heat and whisk for about a minute until smooth.
- Add Butter: Stir in butter until fully melted and incorporated.2 tablespoons unsalted butter
- Taste and Adjust: Taste while hot and add sugar or cinnamon if needed.1/2 teaspoon cinnamon
- Strain if Desired: Strain through a mesh sieve for extra smoothness.
- Cool: Cover with plastic wrap touching the surface to prevent a skin from forming. Cool to room temperature before using.
Eclairs:
- Preheat Oven: Heat oven to 390°F (200°C).
- Boil Butter Mixture: In a pot, mix butter, milk, water, salt, and sugar. Bring to a boil, ensuring the butter melts completely.¼ cup water, ¼ cup milk, 3 tbsp unsalted butter, ¼ tsp salt, 1¼ tsp sugar
- Add Flour: Off the heat, add flour all at once and stir. Return to low heat, stirring continuously for 2-3 minutes until the dough is thick, glossy, and leaves a thin film on the pot bottom.2½ oz all-purpose flour
- Cool Dough: Transfer dough to a bowl and let it cool for 10 minutes, spreading it out to cool faster.
- Whisk Eggs: Beat eggs in a separate bowl.2 large eggs
- Mix Dough: With the dough slightly cooled, mix with a hand mixer. Gradually add half the eggs, mix, then add the remaining eggs bit by bit until the dough forms a 'V' shape when lifted with a whisk or spatula.
- Prepare Tray: Line a baking tray with parchment or a silicone mat. Optionally, draw 4- to 5-inch lines with 2 inches in between on the parchment as a guide for piping.
- Piping Prep: Fill a piping bag with a large tip with the eclair dough.
- Pipe: Pipe the dough into strips on the tray, spaced more than an inch apart. Smooth any irregular ends with wet fingers.
- Brush with Butter: Melt a small knob of butter and brush all the piped eclairs using a pastry brush.1 tbsp unsalted butter
- Bake: Bake in a preheated oven at 356°F (180°C) for 40 minutes (35 for mini eclairs), reducing the temperature if the eclairs start to brown prematurely, and open the oven door slightly for the last 5 minutes to release steam.
- Cool: Let eclairs cool on the tray for 10 minutes, then transfer to a wire rack to cool completely before filling.
Cinnamon Glaze:
- Melt the butter. Melt on the stove or in the microwave without boiling.
- Mix dry ingredients. Combine powdered sugar (sifted if lumpy) and cinnamon.1 cup powdered sugar, 1 teaspoon cinnamon
- Add milk and vanilla. Stir until thick but uniform. If dry spots remain, add milk ¼ teaspoon at a time.1 1/3 tablespoons milk, 1/2 teaspoon vanilla extract
- Mix in melted butter. Stir it in; the glaze will thicken.1 1/3 tablespoons butter
- Adjust consistency. If too thick or lumpy, add milk in tiny amounts. If too thin, add powdered sugar. The glaze should drizzle but not run.
- Add salt to taste. Mix in a pinch at a time, tasting as you go.pinch salt
Combine:
- Prep Eclairs: Poke three holes in the bottom of each eclair with a piping tip or paring knife, or slice them in half horizontally.
- Whisk Pastry Cream: Whisk the pastry cream until smooth if it's stiff from refrigeration.
- Pipe Filling: Fill each eclair with pastry cream until it starts to come out of the holes or cracks.
- Glaze Eclairs: Dip the tops of each eclair in the cinnamon glaze. Adjust consistency of the glaze with milk or powdered sugar if needed.
- Serve or Chill: Serve immediately or refrigerate for later.