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1. 

   Preheat oven to 400 degrees. Put your metal mixing bowl in the freezer (for the whipped cream) and your whipping cream into the fridge.

2. 

   Heat butter and water to a boil in a saucepan.




3. 

   Turn to low heat and stir in flour vigorously. Continue stirring about 1 minute, until the mixture forms a ball. Remove from heat.

4. 

   Beat in eggs, all together, until smooth.




5. 

   Drop onto a cookie sheet, keeping about 3 inches apart.

6. 

   Bake 30 to 40 minutes, until golden and puffed.

7. 

   When cooled, cut into the eclairs, creating a mouth. Either dip into or spread the chocolate frosting on top and pipe the whipped cream into the mouths.

8. 

   Create the "bloody fangs" using the red frosting tubes by inserting the tip into the whipped cream and drawing on the blood drips.
   
   The eclairs should be kept in the refrigerator or freezer.

9. 

   Whipped cream
   
   1. Pour 1 cup whipping cream and 3 tablespoons powdered sugar, and vanilla if desired, into your chilled mixing bowl and beat until stiff.
   
   
   
   

10. 

    Chocolate frosting
    
    1. Heat 1/8 cup chocolate and 1 teaspoon butter over low heat until melted.
    
    2. Stir in powdered sugar and 2 tablespoons water until smooth.

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