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Bambu Puffs

Puff pastry:

300 ml of water
100 g of butter or margarine
½ teaspoon salt
225 g of wholewheat pastry flour
3 eggs
1 or 2 tablespoon of Natur Honey

In large saucepan bring water, butter, and salt, to a boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon or an electric hand mixer. Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat and add beaten eggs a little at a time (about 6 additions) and the honey, beating with an electric hand mixer after each addition, until batter is smooth.
Drop dough from large metal spoon or a pastry bag, onto greased baking sheets, forming 12 mounds about 3 inches apart. Bake at 180°C (350°F) on middle rack, for 20 to 25 minutes. Transfer immediately to racks to cool away from drafts.

Bambu Cream:

300 ml of cream
1 to 2 tablespoon cane sugar
2 tablespoons of Bambu Instant.

Whip cream and sugar until almost stiff. Gently incorporate Bambu. Cut the top of the cooled puffs and fill with Bambu Cream.