Preheat the oven to 425F. Prepare a sheet pan by lining it with parchment paper or lightly greasing. In a small bowl, whisk together the flour and salt until combined.

In a medium saucepan, bring the water to a boil, and then add in the butter and stir gently until it melts. Do not let the water boil off, but as soon as the butter is melted, reduce the heat to low.

Add the flour mixture all at once into the pot, and stir vigorously, with a wooden or silicone spoon, over medium heat, until the dough begins to form a ball and pull away from the edges. Remove from the heat and let cool for about 10 minutes.

Add the eggs one at a time, stirring each one in completely until the mixture is smooth, using a wooden or silicone spoon.

Transfer the batter to a piping bag fitted with a close-star tip, if you desire. Pipe 1 ½-inch circles onto the baking sheets, about 2-inches apart. These will puff up and spread while they bake.

Bake for 20-25 minutes, until fluffy and dark golden brown. Immediately move to a cooling rack and allow to cool completely to room temperature before filling.

In a small saucepan, combine the honey and water and heat on medium-high. Stir to dissolve the honey, and then bring the mixture to just boiling (watch carefully, as the honey will boil over).

In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks. Mix on high speed, and slowly pour in the honey syrup while the mixer is on. Be careful as this may splatter slightly.

After adding the honey syrup, continue mixing on high until it cools down, about 10 minutes. Feel the bottom of the bowl to check the temperature.

Once cool, add in the mascarpone and mix on medium to incorporate it, until the cream holds its shape and forms peaks, similar to the texture of finished whipped cream.

Transfer the filling to a clean piping bag fitted with a star tip.

In a small bowl, combine the confectioner sugar and espresso powder, and mix with a fork until uniform.

Using a serrated knife, cut each cream puff in half like a hamburger bun, separating the top and bottom.

Pipe about 2-3 Tbsp of the filling onto the bottom half of each cream puff, and gently place the other half on top. Continue until you have filled all the cream puffs.

Add the powdered sugar mixture to a mesh strainer and dust the tops of the cream puffs, if desired.