Boil water and oil, then add 1 cup of flour and stir for a few minutes, until it becomes a thick mixture. Remove from the heat and allow to cool. Once the mixture cools, add the eggs one at a time and stir well after each.
The dough will become thicker and more viscous. Using a spoon, scoop a little of the mixture and place in pan (there needs to be some distance between each éclair, not too close to each other), either grease, or cover with baking paper. You do not need to shape the eclairs, they will form while cooking.
Bake the eclairs in a preheated 392°F (200 °C) oven, for about 30 minutes. Prepare the cream by mixing the boiled milk and sugar together, then adding 5 full spoons of flour, mixed with a little water. For a few minutes, stir constantly and then add the butter, stir for a few more minutes. Lastly, add the vanilla packets.
Carefully cut the cooled eclairs through the middle and fill them with cream using a small spoon. Sprinkle the ready eclairs with plenty of powdered sugar, or make a glaze of chocolate sauce or caramel for them. You're going to get about 25-30 eclairs from these ingredients.