Add the butter and water to a heavy saucepan and place over MEDIUM heat. Cook until the butter has melted and then bring the mixture to a boil. Remove the pan from the heat and use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball.
Bake for 20 to 23 minutes or until puffed up the sides of the pan and golden brown. Remove from the oven and cool completely.
Drizzle with chocolate syrup before serving.
Total time does not include time for crust to cool or chilling time.
If you can't find French Vanilla Pudding you can substitute regular vanilla and add 1/2 teaspoon vanilla extract. It is also delicious prepared with a variety of different flavored puddings - Cheesecake, White Chocolate, or Coconut Cream are great choices.
I like this dessert best when it is chilled for 2 to 4 hours. Chilling it overnight will soften the crust a bit but it is still wonderful.