Place water and margarine into pot and bring to boil.
Add the flour and mix into a paste, keep mixing while cooking for 3 minutes.
Remove from the pot and place into a mixer fitted with a flat beater, add the sugar then let the mixture cool down while running the mixer on second speed.
Add all the eggs slowly, scrape the mixer down and mix a further 1 minute.
Test oil to see if its ready by placing a little piece of dough in the oil, if it rises to the top and bubbles the oil is ready.
Using a spatula so as not to leave finger marks on the eclairs, place them in the oil as quickly as possible. Turn the eclairs in more or less the same order as when you put them. Keep turning every minute until a deep golden brown colour has been achieved. (± 10 minutes) N.B. If eclairs are removed from oil before they are ready, they will collapse.
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