Preheat oven to 375°F (190°C).

To make the pastry shells, in a medium saucepan, boil water, butter, sugar and salt on high heat.

When the mixture is boiling, add the flour all at once, reduce the heat to medium and continuously mix everything. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.

Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature.

Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. Don’t add more than 2 eggs at a time. This is important, as you might not need to add all the eggs. The dough should be smooth and thin enough to fall into a ribbon, but too runny.

Transfer the batter into a pastry bag and pipe into 4-inch strips 3 inches apart. Level peaked tops with wet fingertip.

Bake for 30-35 minutes, or until the shells are puffed up and golden brown, rotating the sheets top to bottom and back to front once after first 15 minutes. When you take the éclairs out, it should stay puffed. If it falls flat, put it back in the oven, bake for additional 3-5 minutes, turn the oven off and let it cool in the warm oven. Once cooled, make a small slit on the sides, or on the bottom of the eclairs.

To make the filling, in a mixing bowl with whisk attachment, pour heavy whipping cream and whip until soft peaks.

Add sugar, vanilla extract and food coloring and beat until hard peaks form. Don’t overbeat, or cream will separate.

Transfer the filling into a pastry bag with a small round tip and fill the pastry shells.

To prepare the glaze, melt the candy melts in separate microwave safe bowls according to package direction. Dip half of eclairs in pink and the other half in blue candy melt, making sure to cover any filling peeking through the slit.