Method

Preheat the oven to 220C
Put the butter and water into a saucepan and melt the butter on a low heat without allowing the water to boil
Have the flour and salt ready in a bowl
When the butter has melted, bring the water to boil
When the boiling water encases the butter, tip the flour in and remove from heat
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
Transfer to a plate to cool down
Meanwhile whip the cream until you get soft peaks, mix in the honey and set aside to the fridge
When the choux mixture (called the panade) is blood temperature (comfortable to touch) tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
Mix in the lavender
Line a baking sheet with baking parchment and using a teaspoon place 12  blobs on it, spaced well apart
Place into the oven and turn it down to 200C
Bake for 20-30 minutes,  do not open the oven for at least 20 minutes
They are done when they are three times the size they were originally, golden in colour and light and feel like a ping pong ball
Cut the top off from each profiterole and hollow out any raw mixture and leave to dry in a low oven (around 15 minutes), alongside the tops
Leave to cool
To make the sauce: melt the chocolate, butter and water in a bowl over a boiling water
Pipe the cream mixture in decorate with fresh and dried raspberries and drizzle with the chocolate sauce