Mint Whipped Cream Puffs soft and indulgent

Choux pastry

1 Preheat the oven to 210° (gas mark 7).

2 Put water, butter, sugar, and salt in a saucepan. Heat until the butter is melted. As soon as it comes to a boil, add all the sifted flour at once. Stir with a spatula until a smooth, homogeneous ball forms.

3 Remove from heat. Add the first egg, stir with the spatula until it is fully absorbed. Add the remaining eggs one by one in the same way.

4 Transfer the pastry into a piping bag fitted with a plain nozzle. Place parchment paper on the baking sheet, then pipe the choux (leaving 3 to 4 cm space between each one) and use a brush to glaze them with egg yolk.

5 Put in the oven and bake for about 25 minutes.

6 Once the choux have risen well and turned a nice golden colour, lower the oven temperature to 120° (gas mark 4).

7 When the choux are firm and light, remove from the oven and let cool. Cut off the top of each choux about three-quarters of the way up.

Whipped cream

1 Heat the liquid cream. As soon as it comes to a boil, remove from heat and add the mint leaves and let infuse covered for 1 hour, then remove the mint and chill.

2 Once the cream is well chilled, whip it (by hand or with an electric mixer). When it starts to thicken, add the icing sugar and beat vigorously until it is stiff.

3 Transfer the cream into a piping bag fitted with a fluted nozzle and fill the choux.

4 Place the top back on each one, then dust with icing sugar.