Preheat oven to 425F and prepare baking sheet using parchment paper or an ungreased pan.

In a sauce pan, bring the water and butter to a rolling boil then stir in flour and salt and mix until it forms a ball.

In a large mixing bowl, transfer the dough and allow it to cool for 3-4 minutes. Next add each of the egg one at time mixing well after each one. Using a pastry bag, pipe the dough onto the baking sheet.

Bake for 20-25 minutes or until golden brown. Allow it to cool completely

To make the filling, mix together the instant pudding mix, cream, and milk. Refrigerate to set and once the cream puffs has cooled, cut the cream puffs in half and pipe the filling onto the puff.

To make the glaze, melt the butter, then add the chocolate chips and syrup and mix until well combined, glaze should be thick after 2-3 minutes.