In a saucepan on medium heat, combine all pastry cream ingredients together. Whisk constantly until it thickens. Refrigerate for at least 1 hour before using.
In a saucepan on medium heat, heat the water until it starts to simmer. Add the oil, sugar and salt. Stir until sugar is dissolved.
Add the flour in one go, take off heat and combine it with the water mixture using a wooden spoon until a dough forms.
Leave it to cool for 5 mins then start adding the eggs 1 at a time (DON'T ADD ALL EGGS TOGETHER). Using a spoon, mix very well after each egg until fully incorporated. You know you have to stop adding eggs when mixture becomes so sticky. I used 3 medium eggs in total.
Preheat your oven to 180°C and line a baking tray with parchment paper.
Transfer the sticky dough to a piping bag (or zip lock bag) and pipe the eclairs (about 10 cm each) using a round or star nozzle.
Bake in preheated oven for 25-30 mins until golden brown. Let cool completely before filling and decorating.
Cut the eclairs in half, fill each one with pastry cream, close and decorate with melted chocolate. Enjoooy!