Put a pot on the stove with the water, oil and salt. Let it come to a boil, once it does add the flour while stirring nonstop until you obtain a dough that comes off the walls of the pot.
Once the dough is ready, take it off the stove and leave to cool about 5-6 min. Add the eggs 1 by 1 to it, stirring well after each until well absorbed.
Next, you'll need 2 teaspoons. Scoop from the dough with 1 and use the other to push it off into a tray. After you've filled the tray, put it in a preheated 356°F (180 °C) oven to bake the eclairs until ready.
After baking them, leave them to cool and fill them with the cream mixture, prepared from the milk and creme Ole. Leave for a few hours to soften.
Anyone who likes can sprinkle them with powdered sugar or chocolate spread.