Preheat oven to 400. Put water and butter in a medium sauce pan and bring to a boil. All the butter should be melted by the time the water boils.
Dump in the cup of flour and mix vigorously with a wooden sppon until the dough forms a ball and sticks a little to the bottom of the pan
Dump the dough ball into a stand mixer and mix on medium for a minute or two. Then add eggs one at a time.
Pipe into 1-2 inch lines on a piece of parchment paper and bake at 400 until they turn golden brown but aren't burnt on the bottoms.
Remove from oven and poke a hole in each one to allow steam to escape
Put your cream in a pastry bag with a large tip and insert into one end of each eclair once cooled. Fill with cream.