INGREDIENTS

INSTRUCTIONS

ECLAIR DOUGH
RASPBERRY SAUCE
GARNISH
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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