To prepare the egg cream, mix the flour and 3 1/3 tbsp (50 ml) of cream in a bowl. Mix until the flour is fully absorbed. Pour in the remaining cream and sugar and stir until the sugar is completely dissolved.
Separately, place the 6 well beaten egg yolks to thicken on the stove, while stirring them continuously. Gradually add the rest of the cream once they thicken. Stir vigorously for a few minutes, remove from the heat and allow to cool slightly. Combine the egg cream, vanilla, 3 egg yolks, sugar and honey and stir until you get a smooth mixture.
Prepare and grease about 12 paper muffin cups and preheat the oven to 374°F (190 °C). Cut the puff pastry sheets in half and place the halves on top of each other. Begin rolling sheets from the short end. When you are satisfied and have a long tight roll, cut it into 12 pieces of about 1/2″ (1 cm) thick on a floured surface and begin squeezing the circles in, so that you get a tiny basket with a 4″ (10 cm) diameter. Carefully press each basket in the forms for the muffins.
Pour the egg cream in and put it to bake for about 40 minutes in a moderately hot oven. Let the baked baskets with egg cream cool for several minutes and sprinkle them with powdered sugar.