Preheat your oven to 400°F (200°C) and lightly grease a 9"x13" glass baking pan with butter or non-stick spray.

In a medium saucepan, combine 1 cup of water with ½ cup of butter, stirring until melted. Bring to a rolling boil.

Off the heat, add 1 cup of all-purpose flour, stirring vigorously until the mixture pulls away from the sides.

Beat in 4 large eggs one at a time until the dough is smooth and glossy.

Spread the choux pastry evenly in the greased pan and bake for 30-40 minutes until deeply golden and puffed.

Let the choux pastry cool completely in the pan without pressing down.

In a mixing bowl, whip 8 oz of softened cream cheese until smooth. In another bowl, combine 2 cups of instant vanilla pudding mix and 2 cups of whole milk, whisking until it thickens.

Blend the thickened mixture into the whipped cream cheese until creamy, then chill.

Spread the chilled creamy filling over the cooled choux pastry and add a layer of Cool Whip or whipped cream.

Stir in a splash of almond extract into the whipped topping, drizzle chocolate syrup over the cream layer, and sprinkle sea salt flakes before serving.

Cut into squares and serve.