<b>Make the salted honey custard</b> according to the directions linked above.  Do this MINIMUM 2-3 hours ahead of when you need to assemble the cream puffs, but ideally the night before so the custard gets really cold and set. 

<b>Next, prepare your choux dough</b> for the cream puffs (and/or éclairs).  Preheat your oven to 400°F.
Line two baking sheets with parchment paper. Lightly brush the parchment with water...this creates a humid environment for the pastry shells, which allows them to puff up without drying out or burning. Yay science!

In a medium saucepan, combine the butter, water, milk, salt, and granulated sugar together over medium heat. Stir until the butter has melted. Bring mixture to a simmer.

Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated, and a thick dough clumps into a ball. Really mash the dough ball against the bottom and sides of the pan for 1 minute, which helps gently cook the flour.

Remove from the heat and transfer to the bowl of a stand mixer with paddle attachment.  Allow it to cool down for a few minutes (I like to very slowly run the mixer a few times to help the cooling process.

<b>Read carefully before proceeding:</b>  With the mixer running on low speed, slowly add the beaten eggs in 3-4 separate additions, mixing for 30 seconds between each. The mixture will look a little curdled at first, but it will begin to come together as the mixer runs.

Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture (you may not need all the egg): shiny, thick, and smooth with a pipeable consistency. You want it to have a nice "V drop" (see pic above), which is how you know you have the right consistency.  It's common to leave a few teaspoons of beaten egg behind, which can be used with the egg wash.

Transfer the choux pastry dough to a piping bag (or large ziploc with the corner cut) fitted with a large 11/16" (e.g. Ateco #809; round or star) piping tip. For cream puffs or profiteroles, pipe a large circle or dome.  For eclairs, pipe 5-inch logs on the damp parchment far enough apart that they won't touch even once they grow in the oven. Using a water moistened finger, smooth down any peaks or ends, then lightly brush each log with egg wash.

Bake for 20 minutes at 400 F, then reduce the oven to 350°F and continue baking for 10-15 more minutes until golden brown and hollow. <b>Do not open the oven</b> as the pastries cook, as cool air will prevent them from properly puffing up. I felt like mine needed more even after the full extra 15 minutes. 

Remove from the oven and transfer to a cooling rack. Using a toothpick, poke a hole in the end or bottom to allow the hot air to escape, which keeps them from getting soggy as they cool.  Allow to cool completely before filling. 

Once your baked choux is totally cool and your custard is set, <b>make the glaze</b>.  In a medium mixing bowl, whisk together peanut butter and melted butter.

Add sifted powdered sugar and vanilla and whisk until smooth. It may look clumpy at first but keep whisking, it will become smooth. As necessary, add a tiny bit of milk until it's the right consistency...it should be thick but easily spreadable. You can warm it up in a microwave to make it more drizzling consistency.  I like to add a hefty pinch of sea salt to amp up the savory.

<b>Assemble the cream puffs or eclairs:</b>  Use a toothpick to prick a hole in 1 end of each eclair shell or in the side of the cream puffs. Use a piping bag and small round tip to pipe the custard in until it's full. 

Dip the top of each in the peanut butter glaze, and place on a serving plate or cooling rack until ready to serve.  Top with small banana slices.  Cover and store leftover filled pastries in the refrigerator for up to 3 days (but honestly these are best fresh).