Recipe: Cream puffs with whipped cream and fresh mint

choux pastry:
1/ preheat the oven to 210° (thermostat 7).
2/ put in a saucepan the water, butter, sugar, salt. heat until the butter is melted. at the first boil, add the sifted flour all at once. stir with a spatula until a nice homogeneous ball is formed.
3/ remove from heat. add the 1st egg, stir with the spatula until it is well absorbed. add the other eggs 1 by 1 as before.
4/ put the dough in a pastry bag fitted with a plain nozzle. place parchment paper on the baking sheet, then pipe the cream puffs (leaving a space of 3 to 4 cm between each puff) and use a brush to glaze them with the egg yolk.
5/ place in the oven and bake for approximately 25 minutes.
6/ once the puffs have risen well and taken on a nice golden color, lower the oven temperature to 120° (thermostat 4).
7/ when the puffs are firm and light, remove them from the oven and cool. cut the top of the puffs (approximately at 3/4).
whipped cream:
1/ heat the liquid cream. at the first boil remove from heat and add the mint leaves and let infuse covered for 1 hour, then remove the mint and reserve in the refrigerator.
2/ once the cream is well chilled, whip it (by hand or with an electric mixer). when it begins to thicken, add the powdered sugar and beat vigorously until it is very firm.
3/ put the cream in a pastry bag fitted with a fluted nozzle and fill the puffs.