Step 1

Prepare the shells and pastry cream up to 1 day ahead. Keep the shells in an air tight container at room temperature, the pastry cream chill in the fridge.

Step 2

Mix in a bowl, set aside. If your honey is very liquid, then omit the water. We just want a consistency that can be applied easily.

Step 3

Assemble just when you're about to serve. Whisk the pastry cream using a handheld whisk until it becomes smooth and silky again. Put inside a piping bag and pipe into the shells.

Step 4

Place fruits on top. Brush some honey glaze on the fruits to make them look shiny and beautiful (optional). Serve and enjoy!