In large saucepan bring water, butter, and salt, to a boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon or an electric hand mixer. Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat
and add beaten eggs a little at a time (about 6 additions) and the honey, beating
with an electric hand mixer after each addition, until batter is smooth. Drop dough from
large metal spoon or a pastry bag, onto greased baking sheets, forming 12 mounds
about 3 inches apart. Bake at 180°C (350°F) on middle rack, for 20 to 25 minutes. Transfer
immediately to racks to cool away from drafts.
Bambu Cream:
300 ml of cream
1 to 2
tablespoon cane sugar
2 tablespoons of Bambu Instant.
Whip cream and sugar until
almost stiff. Gently incorporate Bambu. Cut the top of the cooled puffs and fill with Bambu Cream.
