In a large mixing bowl, beat heavy cream and salt until soft peaks form. Set aside.

In a medium mixing bowl, mix cream cheese, sugar, vanilla, and food coloring until smooth. Add cream cheese mixture to heavy cream and beat on low speed until incorporated.

Cut off the top half of the cream puff. Pipe cream mixture into bottom shell. Cover with top half of the cream puff shell. Spread the top of the éclair with the white icing. Refrigerate until ready to serve.

White Icing

Combine powdered sugar, heavy cream, water, and white icing color in a small, deep bowl and whisk until smooth. Add more water or powdered sugar if needed to make a smooth, spreadable icing.