Step 1: Prepare the Raspberry Cream
In a small bowl, add 1 tbsp cold water and sprinkle the gelatin over it. Let it stand for 5 minutes to bloom.
Smash ½ cup of fresh raspberries in a large bowl. Add the cream cheese, honey, confectioners’ sugar, vanilla extract, and half of the freeze-dried raspberry powder. Beat with a wooden spoon until smooth and creamy. Set aside.
In a small saucepan, heat ¼ cup of heavy cream over medium-high heat. Stir in the gelatin mixture and cook for about 3 minutes until the gelatin is fully dissolved. Let cool slightly, then stir into the cream cheese mixture. Cover and refrigerate for at least 30 minutes to chill.
Step 2: Make the Puffs
In a medium saucepan, bring the butter, granulated sugar, salt, and ¾ cup water to a simmer over medium heat, stirring until the butter melts.
As soon as the mixture boils, add the flour and stir constantly until the dough forms a ball and pulls away from the sides of the pan, about 1 minute.
Remove from heat and let cool for 3-4 minutes, stirring occasionally.
Preheat the oven to 450°F (230°C). Add the eggs one at a time to the dough, stirring vigorously after each addition until the dough becomes smooth and cohesive again.
Transfer the dough to a piping bag fitted with a large round or star tip.
Step 3: Bake the Puffs
Line two baking sheets with parchment paper. Pipe the dough into 4½-inch-by-¾-inch lengths, leaving 3 inches of space between each éclair. Flatten any peaks with a damp fingertip.
Bake for 20-24 minutes, rotating the baking sheets halfway through, until the éclairs are deep golden brown and puffed. Turn off the oven, poke each éclair with a toothpick at both ends, and return to the oven with the door slightly propped open to dry out for 15 minutes.
Transfer the éclairs to a wire rack to cool completely.
Step 4: Prepare the Glaze
Mash the fresh raspberries and strain the juice through a fine-mesh sieve, discarding the seeds.
Whisk the raspberry juice with the confectioners’ sugar, vanilla extract, and a pinch of salt until smooth.
Step 5: Assemble the Éclairs
Finely chop the remaining 1 cup of fresh raspberries.
Whip the remaining ½ cup heavy cream to soft peaks. Stir the chilled raspberry cream to loosen, then fold in the fresh raspberries and whipped cream.
Slice the top third off each éclair and fill the bottom half with the raspberry cream using a pastry bag fitted with a large fluted tip.
Dip the tops of the éclair lids in the raspberry glaze and place them back on top of the filled éclair. Sprinkle with the remaining freeze-dried raspberry powder and serve immediately.