Mix the eggs with the salt, baking soda and cream and heat them to 86°F (30 °C). Add the sifted flour and knead a dough until you see bubbles appear if you cut the surface. Cover the dough with a moist towel and leave it for an hour.
Roll it out into sheets 1/4″ (0.5 cm) thick. Cut the sheets into strips 3/4″ (2 cm) long, then cut each one across into small pieces, about 1/4″ (0.5 cm). To prevent the pieces from sticking together, sprinkle them with a little flour. Fry in butter that's been heated to 248°F (120 °C) - until you get small bubbles. Fry until golden and leave them to drain.
Mix the sugar with the water and dissolve it on low heat, stir and let it come to a boil. Boil for 50 min. on low heat, add the honey toward the end of boiling. Pour the hot syrup over the chak-chak and mix. Put them in a plate and with hands dipped in cold water shape them into piles - round, oval, conic or pyramidal.