For the choux pastry:
✤1 egg, separated, room temperature
✤2 whole eggs, room temperature
✤1 tsp vanilla extract
✤1/3 cup water
✤3 tbsp whole milk
✤5 tbsp unsalted butter, cut into several pieces
✤1½ tbsp (18g) sugar
✤1/2 tsp salt
✤2/3 cup (80g) all-purpose flour, sifted
For the filling:
✤1⅓ cups heavy cream, cold
✤3 tbsp (63g) honey, or to taste
✤1/3 cup crème fraîche, cold
✤1 tsp vanilla extract
❖Preheat oven to 425°F (220°C) with a rack placed in the middle. Line a large rimmed baking sheet with parchment or silicone.
❖In a small bowl, beat the separated egg yolk with 1 tsp water and set aside. In a separate small bowl, beat the separated egg white with the 2 whole eggs & vanilla; set aside.
❖In a saucepan over med-high heat, stir together the water, milk, butter, sugar & salt and cook, stirring, until butter has melted and mixture is about to boil, 2-4 minutes. Remove from heat, add the flour all at once, and with a wooden spoon, beat the mixture until a cohesive ball forms. Return pan to med-low heat and continue beating the dough, using a smearing motion, for several minutes, until dough is very smooth and much drier.
❖Scrape the dough into a food processor and, with feed tube open, process 10 sec to cool slightly. With motor running, slowly pour in the beaten egg/vanilla mix and process until absorbed, about 10 sec. Scrape down sides and continue processing until paste becomes thick, smooth & sticky, about 15 sec more.
❖Scrape the paste into a pastry bag or plastic bag with a small corner cut. Pipe the paste onto the baking sheet in twelve 2-inch mounds, leaving at least 1/2-inch space around each one. Dip a spoon into cold water and use the back to smooth the tops. Brush each mound with the egg wash.
❖Bake 15 min, then reduce oven to 375°F (190°C) and bake until golden brown and firm, 7-9 min more. Do not open oven during baking!
❖Remove puffs from oven and, with the tip of a paring knife, pierce each one on the side to release steam. Turn off oven, return puffs to oven, prop door open with a wooden spoon and allow puffs to dry, about 40 min. Transfer to a wire rack to cool completely.
❖For the filling: Using an electric whisk, beat the heavy cream until soft peaks, then add the honey. Add the crème fraîche & vanilla and beat until it holds very stiff peaks.
❖Just before serving, cut the puffs in half. Fill each bottom with 1/4 cup of filling and put top pastry back on. Drizzle with more honey as desired and serve.
