3/4 cup all purpose flour
6 tbsp unsalted butter cut into 6 pieces
1 tsp sugar
1/4 tsp salt
4 large eggs at room temperature, divided
1 tsp ground cinnamon
2 tbsp honey
1 1/2 cups heavy cream
pinch of table salt
1/3 cup powdered sugar
Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper.
Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan. Immediately remove from heat and stir in flour. 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 a stand mixer and let rest for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon into a pastry bag fitted with a tip.
Pipe dough onto prepared pan into 1 1/2 inch rounds (1 1/2 inch high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining one egg and 1 tsp water. Brush tops of dough with egg mixture. Bake at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and bake an additional 30 minutes, or until puffed and golden brown. Turn oven off and let sit in closed oven for 10 minutes. Remove from oven and let cool completely on wire racks.
Add heavy cream, powdered sugar and salt into whipper. Screw on 1 cream charger and shake vigorously.
Dispense whipped cream into the cream puffs from the bottom using the injector tool. Drizzle honey over cream puffs and enjoy!