| | ECLAIR DOUGH |
| 3 | lg | Eggs; at room temperature |
| 2/3 | c | Water |
| 5 | tb | Unsalted butter; cut into 1/2-inch cubes |
| 3/16 | ts | Salt |
| 2/3 | c | Sifted all-purpose flour |
| 1/2 | ts | Lemon zest |
| | RASPBERRY-PEACH MOUSSE FILLING: |
| 1/4 | c | Cold water |
| 1 | | Envelope unflavored powdered gelatin |
| 1 | c | Heavy cream; divided |
| 1 | tb | Granulated sugar |
| 4 | oz | Swiss white chocolate; coarsely chopped |
| 1/2 | c | Frozen raspberries; thawed |
| 2 | tb | Chambord liqueur |
| 1/2 | c | Finely chopped fresh or canned peaches |
| | RASPBERRY SAUCE |
| 1 | | Bag (12 oz) frozen raspberries |
| 3/4 | c | Granulated sugar |
| 2 | tb | Chambord liqueur |
| | GARNISH |
| | Confectioners' sugar |
