Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.

In a saucepan, combine water, salt, and butter. Heat until it boils and the butter melts. Remove from heat, stir in flour, and mix until it forms a smooth ball. Return to low heat for 1-2 minutes to dry it out, then cool for 5 minutes.

Add eggs one at a time, mixing well after each addition. The dough will become smooth and shiny as you mix.

Spread dough on the prepared sheet, forming a 9x13-inch rectangle. Bake for 25-30 minutes, until puffed and golden brown. Let cool completely.

In a bowl, whisk together the vanilla pudding mix, softened cream cheese, and milk until thickened. Fold in whipped topping until smooth and fluffy.

Once cooled, place the pastry on a platter. Spread the pudding mixture evenly over the top, forming a thick layer.

Drizzle chocolate syrup over the top in a zigzag pattern. Save some for extra drizzling before serving.

Refrigerate for at least 2 hours to let the layers set and firm up.