Churro Cream Puffs

• Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper. Measure your flour and set aside.
• Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat and stir in flour all at once. 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 F 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.

For the Churro Topping:

• Preheat oven to 350 degrees F. Combine 1 tsp ground cinnamon with 1 tbsp granulated sugar in a small bowl and set aside.
• Microwave honey in a microwave-safe bowl on HIGH for 20 seconds, or just until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs on a parchment lined baking sheet in an even layer and bake for 5 minutes. Let cool for 30 minutes.
• Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high speed with an electric mixer until foamy; gradually add powdered sugar and 1 tsp cinnamon, and beat until stiff peaks form. Cover and chill until ready to serve.
• Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the top of each cream puff with a knife to create a small hole. Insert the pastry tip and fill with whipped cream.