Grease and flour a 9x13 inch pan. In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan, then bake for 25 minutes. Press down any large bubbles with a wooden spoon.
Cool cream puff before filling.
Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving. Kitchenware Specialty Foods Professional White Stand Mixer 6 Qt.