Choux Pastry: Preheat oven to 200 degrees C. grease a baking tray & line with parchment or butter paper. In a bowl whisk the flour with the sugar & salt. Place the butter & water in a saucepan over medium high heat & bring to a boil. Remove from heat & with a wooden spoon, add the flour mixture, all at once, & stir until combined.
Return saucepan to the heat & stir constantly until the dough comes away from the sides of the pan & forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by h& or with a h& mixer), & beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate & then come together) & continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
Place the dough in a pastry bag fitted with a large plain tip & pipe the dough into round shapes on the baking sheet. brush with egg wash. Bake for 15 minutes & then reduce the oven temperature to 150 degrees . Continue to bake for a further 15 minutes or until the shells are a nice amber color & when split, are almost dry inside. Remove from oven & place on a wire rack to cool.
for frosting : in a standing mixer fitted with a whisk, mix together sugar & butter. Mix on low speed until well blended & then increase speed to medium & beat for another 3 minutes. Add vanilla extract & cream & continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. chill for a few minutes & then transfer the frosting in a piping bag.
Chocolate Glaze: Place the chocolate in a heatproof bowl. Heat the cream just until boiling & immediately pour it over the chocolate. Gently stir until the chocolate has melted. Stir in the vanilla extract & honey.
To Assemble: Split the pastry shells in half, lengthwise. Take the top shell & dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half pastry with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered & stored in the refrigerator for two days.
