1-Start by preparing the raspberry cream to ensure it’s fully chilled before assembly. Begin with blooming the gelatin in cold water, then mix smashed fresh raspberries with cream cheese, honey, confectioners’ sugar, vanilla extract, and half of the freeze-dried raspberry powder until smooth. Heat heavy cream, dissolve the gelatin in it, cool slightly, and combine with the cream cheese mixture before chilling.

2-For the puffs, simmer unsalted butter, granulated sugar, kosher salt, and water until combined, then add all-purpose flour to form a dough ball. After cooling the dough, add large eggs one at a time off the heat, stirring vigorously. Pipe the dough into éclair shapes on parchment-lined baking sheets and bake at 450 degrees Fahrenheit until golden and puffed, then dry out in the oven with the door slightly open. Cool completely on a rack before filling.

3-Next, for the glaze, sieve mashed fresh raspberries and mix the juice with confectioners’ sugar, vanilla extract, and a pinch of kosher salt. Chop any remaining fresh raspberries and whip the remaining heavy cream to soft peaks, then fold into the chilled raspberry cream. Pipe the filling into the cooled éclairs, dip the tops in the glaze, and sprinkle with the remaining freeze-dried raspberry powder. Serve immediately for the best texture and flavor.

4-Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

5-In a saucepan, combine water, butter, and a pinch of salt; bring to a boil.

6-Add flour to form dough, cool, and mix in eggs one at a time.

7-Pipe and bake the dough for 25-30 minutes until puffed.

8-Prepare and chill the raspberry cream filling.

9-Fill the cooled puffs and add the glaze.