Bring water and butter to a rolling boil.

Beat in flour with a wooden spoon, over low heat for about 1 minute, until a ball forms.

Remove from heat and beat in all of the eggs at once. Continue beating until smooth.

Spread the dough into a greased jelly roll pan and bake at 350 degrees for 15-20 minutes.

Using a mixer, beat together the peanut butter, milk and vanilla pudding until smooth and creamy.

Spread over the cooled eclair crust, pressing down the puffed up areas of the pastry.

Top with whipped cream.

Drizzle with chocolate sauce and sprinkle on chopped peanut butter cups before serving.

Store in the refrigerator.