For the vanilla cream:
Whisk the egg yolks, sugar, honey, cornstarch, and salt until smooth. Heat the milk with the vanilla seeds (do not boil), then slowly whisk it into the egg mixture. Return everything to the saucepan and briefly bring to a boil while stirring constantly, until the cream thickens. Transfer to a container, cover directly with plastic wrap (touching the surface), and let cool completely (ideally in the fridge; keeps for 1–2 days).

For the craquelin:
Knead all ingredients into a firm dough. Roll out thinly (approx. 2 mm) between sheets of baking paper and chill.
Preheat the oven to 200 °C (top/bottom heat). Line two baking trays with baking paper and draw circles (approx. 4 cm diameter) on the paper, then turn it over.

For the profiterole dough:
Bring the milk, water, butter, salt, and sugar to a boil. Stir in the flour and cook the dough for about 2 minutes, stirring constantly, until it forms a smooth mass. Transfer to a mixing bowl and let cool slightly, then gradually mix in the eggs. Transfer the dough to a piping bag and pipe small mounds.
Cut out circles of craquelin, place them on top of the dough, and bake for 15 minutes at 200 °C. Reduce the temperature to 180 °C and bake for another 15–20 minutes until golden brown. After baking, pierce a small hole in the side of each profiterole to allow steam to escape.

For the creams:
Soak the gelatin in cold water, squeeze out excess water, and dissolve it in 4 tbsp of cream. Whip the remaining cream until stiff. Smooth the vanilla cream, stir in the gelatin, and fold in half of the whipped cream. Transfer to a piping bag.

Mix the mascarpone with 2–3 tbsp of jam until smooth, then fold in the remaining whipped cream and transfer to a piping bag as well. Set aside the remaining jam separately.
Slice the profiteroles halfway open, fill with vanilla cream and jam, decorate the tops with the jam mascarpone cream in a floral pattern, and finish with a small dollop of jam.