Sprinkle little fun with these cute little gender reveal eclairs to break the news! It’s such a sweet way to share fun news.
You guys!!!! If you had read this post earlier this year, you know I’m expecting my second baby. If not, now you know! 🙂
Baby #2 is on its way, and we couldn’t be happier! And as impatient soul that I am, I couldn’t wait to find out the gender of the baby! 20-week ultrasound came and went, and we’re so happy to report that the baby is healthy, which is the most important.
And luckily we did find out the gender too (thank you, baby, for cooperating!). And since I like to break the news with a little something special (remember the pinata cake?), I made gender reveal eclairs to share the news with my in-laws, and took some photos to share it with YOU too.
It’s a BOY!!!
It’s crazy to think that I’m going to have 2 boys! But I’ll take 10 boys if I could. My little Grant is the sweetest boy on earth, and I wouldn’t change it for the world.
Did I have a gender prediction?
Up until we found out the gender, I thought I’m having a girl, and I even had a name picked out. Maybe it’s because I always dreamed of having a girl one day. But anyway, I did have a vivid dream early in my pregnancy that I was told it’s a boy during an ultrasound. And I was like “Alright, I’m meant to be a boys mom.” And because I didn’t get my hopes up, I didn’t have a gender disappointment. Just a little sadness that I won’t have a daughter. 🙂 (I think, this’s our last baby.)
Like I said, I’ll happily take another boy, because I now know boys are sweet, cuddly and oh-so-protective!
Thank you so much for reading and sharing our excitement here. Hope you’ll try these eclairs too, they’re so delicious!
Gender Reveal Eclairs
For pastry shells:
- 1 cup 240ml water
- ½ cup 115gr unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup 125gr all-purpose flour
- 4-5 large eggs at room temperature
- 1 cup 240ml heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- Pink or blue food coloring
- 8 oz 226gr pink candy melts
- 80 z 226gr blue candy melts
- Pink and blue sprinkles
- 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.
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