INGREDIENTS

INSTRUCTIONS

stir in the chopped peaches.  4.In a chilled medium bowl, using a
hand-held electric mixer set at  medium speed, beat the remaining 1/2
cup of cream until soft peaks  begin to form. Using a rubber spatula
gently fold the whipped cream  into the white-chocolate raspberry
mixture. Cover the surface of the  mousse with plastic wrap and
refrigerate for 15 minutes, or until it  has thickened to the stage
where it forms soft mounds. Do not let the  mousse set completely.
Make the sauce:  1.In a medium saucepan, combine the frozen raspberries
and sugar.  Cook over medium heat stirring constantly with a wooden
spoon until  the sugar is completely dissolved and the berries are
soft. Do not  let the mixture boil. Strain the raspberry mixture
through a  fine-meshed sieve into a bowl. Stir in the Chambord; cover
and  refrigerate until serving.  Assemble the eclairs:  1.Slice eclairs
in half; remove any moist dough. Fill each eclair with  about three
tablespoons filling. Replace top of the eclair. Dust the  eclairs with
confectioners' sugar, if desired. To serve, drizzle some  of the
raspberry sauce on each dessert plate. Top with eclair.  Garnish with
peach slices and mint if desired. Posted to  Bakery-Shoppe Digest V1
#191 by docden <docden@mnl.v-link.net> on Aug  15, 1997

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