Raspberry-peach Mousse Eclairs Pt 1

INGREDIENTS

INSTRUCTIONS

           FILLING:
YIELD: 8 eclairs DIFFICULTY: ** PREPARATION: 2 hours plus cooking,
baking, cooling and chilling times.  Make the eclairs:  1.Position a
rack in the center of the oven and preheat to 425  degrees F. Line two
baking sheets with baking parchment.  2.In a glass measuring cup, stir
the eggs with a fork until blended.  Pour approximately 2 tablespoons
of the egg mixture into a small cup,  leaving 1/2 cup of the egg
mixture in the measuring cup.  3.In a medium heavy saucepan, combine
the water, butter and salt. Over  medium heat, stirring occasionally,
heat the water mixture until the  butter has melted. Increase the heat
to medium-high and bring the  mixture to a boil. Remove the pan from
the heat.  4.Using a wire whisk, stir in the flour. Whisk vigorously
for 20 to 30  seconds, until the mixture is smooth and pulls away from
the side of  the pan. Return the pan to the heat and stirring
constantly with a  wooden spoon, cook for 30 to 60 seconds, until the
paste forms a very  smooth ball. Stir in the lemon zest. Transfer the
paste to a large  bowl.  5.Pour the reserved 1/2 cup of beaten eggs
over the paste and beat  vigorously with a wooden spoon for 45 to 60
seconds, until the mixture  forms a smooth, soft dough. The dough
should hold its shape when  scooped up with a spoon but be soft enough
to slowly slide off the  spoon when tilted. If the dough does not slide
off the spoon, add 1/2  tablespoon of the reserved egg mixture, beat
until smooth and retest  the dough with a spoon. The remaining 1 1/2 to
2 tablespoons of egg  will be used to glaze the tops of the eclairs
before they are baked.  6.Fill a pastry bag fitted with a 5/16-inch
plain tip (such as Ateco  #3) with the eclair dough. Pipe 4 1/2-inch
strips approximately  1/2-inch wide on the prepared baking sheets,
leaving about 1 1/2  inches between eclairs. Dip your finger in some of
the remaining  beaten egg and gently smooth down any "tails" left from
piping.  Lightly brush the tops of the eclairs with more of the egg.
7.Bake the eclairs, one baking sheet at a time, for 10 minutes,
propping the oven door open about 2 inches with the handle of a  wooden
spoon. Reduce the oven temperature to 375 degrees F and close  the oven
door. Continue baking the eclairs for 20 to 25 minutes,  until they are
a deep golden brown. Transfer the eclairs to a wire  rack and cool
completely. The eclairs may be prepared up to this  point and stored in
an airtight container at room temperature for one  day or in the
freezer for up to one month.  Make the raspberry-peach mousse filling:
1.Place the cold water in a small cup. Sprinkle the gelatin over the
water and let it stand for 5 minutes to soften the gelatin.  2.In a
small saucepan combine 1/2 cup of the cream and the sugar and  cook
over medium heat, stirring constantly, until the mixture comes  to a
gentle boil. Add the softened gelatin to the hot cream and whisk  until
the gelatin is completely dissolved.  3.In a food processor fitted with
the metal chopping blade, process  the white chocolate for 10 to 15
seconds, until finely chopped. Add  the hot cream mixture through the
feed tube and process the white  chocolate mixture until completely
smooth. Add the thawed raspberries  and Chambord and process until
smooth. Transfer the mixture to a  medium bowl and  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 177
Total Fat: 20.1g
Cholesterol: 129.6mg
Sodium: 144mg
Potassium: 74.6mg
Carbohydrates: 39.8g
Fiber: <1g
Sugar: 29.9g
Protein: 5g