Preheat your oven to 450°F (230°C) and grease a 9x13-inch baking pan.

Combine 1 cup of water, ½ cup of butter, and a pinch of salt in a medium saucepan and bring it to a boil.

Add 1 cup of all-purpose flour to the hot mixture and stir vigorously until a ball forms.

Let the dough cool for about 10 minutes before adding in 4 large eggs one at a time.

Spread the dough evenly into the greased baking pan and bake for 15 minutes.

Prick the pastry with a knife to let the steam escape, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes.

Remove the pastry from the oven and let it cool in the pan for about 30-45 minutes.

Beat 8 ounces of softened cream cheese until smooth, then whisk in one package of instant vanilla pudding and 2 cups of milk.

Pour the cream filling over the cooled pastry and top with 2 cups of whipped topping.

Drizzle with chocolate syrup and refrigerate for at least 1 hour before serving.