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