1️⃣ Make the choux pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture boils. Remove from heat, add the flour all at once, and stir vigorously until a dough forms. Return to low heat for 1–2 minutes, stirring constantly. Let cool for 5 minutes.

2️⃣ Incorporate the eggs:
Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be glossy, smooth, and pipeable.

3️⃣ Pipe and bake:
Transfer dough to a piping bag (or zip-top bag with the tip cut). Pipe 1–1.5 inch mounds onto the baking sheet, spacing 2 inches apart. Smooth the tops with a damp finger. Bake for 20–25 minutes until puffed and golden. Turn off the oven, crack the door, and let the puffs dry inside for 5–10 minutes.

4️⃣ Prepare the filling:
Whip the cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon into a piping bag fitted with a small tip.

5️⃣ Assemble the puffs:
Slice each cooled puff in half. Pipe whipped cream onto the bottom half and place the top back on.

6️⃣ Glaze and serve:
Warm honey and water in a small saucepan over low heat. Stir in cinnamon or vanilla if desired. Drizzle warm glaze over the filled puffs before serving.