For the chocolate cream, combine the cornstarch with about 1/3 of the milk and wait for the corn starch to dissolve.

Pour the remaining milk in a pot, add the sugar and cocoa powder and stir till it boils.

Add the cornstarch mixture and mix till it thickens. Then remove it from heat and add the honey and butter while stirring. Cover it with a plastic wrap, making sure the wrap touches the surface and refrigerate it.

For the cream filling, whisk the egg yolks and 1/2 of the sugar, then add 2 tablespoons of the milk, the cornstarch and whisk again.

Pour the rest of the milk and sugar in a pot, when it boils add the egg mixture slowly and whisk until the eggs warm up.

Pour the egg mixture into the pot and whisk until the cream thickens. Then remove from heat and add the honey, butter and vanilla. Cover the mixture with plastic wrap and refrigerate it.

For the pastry balls, preheat the oven to 200°. In a pot add the water, milk and butter and place over heat.

In a bowl combine the flour and salt. When the milk starts to boil, remove it from heat and add the flour mixture and stir with a wooden spoon.

Place the mixture on lower heat and stir for 2-3 minutes. Beat the dough for around 1-2 minutes to cool down.

Add the eggs one at a time and mix in between until everything is mixed.

Pipe them on a tray. Bake for 10 minutes then lower the temperature to 180° and bake for another 10 minutes.