In a small sauce pan, slowly heat and mix the chocolate chips, butter, corn syrup and water until the consistency is smooth and pourable.
Dip the tops of the eclairs and cream puffs into the chocolate and chill in the refrigerator until set.
Cut the eclairs and cream puffs where desired and spoon banana cream pie into the shells with some whipped cream in the front.
Place the sliced almonds from the pie onto the whipped cream as garnish.
Melt pastel chocolate per the instructions on the package.
Pour into a sandwich ziploc bag. With scissors, cut a small piece of the bottom corner off the bag. Push the melted chocolate to that corner.
Squeeze softly and draw lines over the eclairs and cream puffs.
Refrigerate until ready to serve.