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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