Place the butter (or margarine) and water in a saucepan and heat until
the fat has melted.
Remove from the heat
Stir in the flour.
Beat until the mixture forms a ball (and leaves the edges of the pan cleanly).
Beat the eggs in a bowl and slowly add them, a little at a time, beating well between each addition.
Spoon the pastry mixture into a large piping bag with a plain nozzle
Pipe 12 round cakes onto a lightly greased baking sheet (cookie sheet).
Bake in the centre of a preheated oven at 200°C / 400°F / Gas Mark 6 for 20/30 minutes until golden brown.
Remove from the oven
Pierce to allow the steam to escape
Leave to cool.
Mix the raspberries and honey.
Stir the Drambuie into the whipped cream
Split the buns
Fill with the raspberries and cream
Dust with the icing sugar (frosting)