Preheat oven to 425°. Lightly grease or line baking sheets with parchment paper. Measure flour and set aside.

Bring butter, sugar, salt, and 3/4 cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.

Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain tip)

Pipe dough onto prepared pans into 11/2-inch rounds (11/2 inches high). Smooth out peaks and round tops with a moistened finger.

Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.

Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes.

Remove from baking sheets to wire racks, and cool completely.

Preheat oven to 350°. Combine 1 tsp. cinnamon and granulated sugar in a small bowl. Set aside.

Microwave honey in a small microwave-safe bowl at HIGH 20 seconds or just until it starts to boil. Brush tops of cream puffs with honey, and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment paper–lined baking sheet. Bake at 350° for 5 minutes. Let stand 30 minutes.

Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 tsp. cinnamon, and beat until stiff peaks form. Cover and chill until ready to serve.

Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the top of each cream puff with a knife to create a small hole. Insert the pastry tip, and fill with whipped cream.

Excerpt From: Barbara Schieving. “Simply Sweet Dream Puffs.” iBooks. https://itun.es/us/4cMo9.l