For the eclairs:
In a 2 quart saucepan, heat butter, water and honey.
Combine the dry ingredients and add all at once, stirring until the mixture comes together and releases from the sides.
Remove from heat and cool for ten minutes.
When cooled, place batter into the bowl of a stand mixer and beat at medium speed while adding eggs, one at a time.
Mix until pastry comes together and is smooth and sticky.
Place choux pastry into a large pastry bag with a large round tip.
Preheat oven to 425˚.
Pipe ten pastries about 4” long onto a baking sheet covered with parchment or silicone mat.
Bake at 425˚ for 10 minutes then reduce heat to 350˚ and bake an additional 30 minutes or until pastries are browned.
When time has expired, leave pastries in the oven for an additional 10 minutes without opening the door.

For the cream:
In a small bowl, place water and sprinkle gelatin on top.
Heat water and gelatin until melted.
Allow to cool to room temperature.
In the bowl of a stand mixer, beat heavy cream until almost stiff.
Add 10x sugar, vanilla and gelatin and mix to stiff peaks.

For the chocolate glaze:
Heat cream to just under boiling.
Pour on top of chocolate chips and allow to sit for 30 seconds.
Stir until smooth and creamy.
Carefully, dip the tops of the eclairs in the chocolate.
Allow to dry before cutting in half and filling with cream.