1 cup water
1/2 cup butter
1 cup flour
6 eggs
2/3 cup sugar
4 Tbsp. cornstarch
2 cups milk
Green food color
1/2 tsp. peppermint extract
1/3 cup chocolate chips
2 Tbsp. corn oil
Preheat oven to 400° F.
Bring water to a rolling boil with butter. Add flour, all at once and stir over high heat until dough forms ball and pulls away from bowl. Remove from heat. Cool 2 minutes.
Beat in 4 eggs, one at a time, using electric mixer. Drop by 1 1/2 tsp. onto cookie sheets lined with parchment paper (or lightly greased).
Bake for 20 - 30 minutes, until lightly browned. Watch closely to prevent burning. Remove puffs from oven to racks and partially slice tops open and leave ajar as soon as puffs are cool enough to handle. (Puffs can be refrigerated or frozen at this point.)
Prepare filling: In a saucepan, combine sugar, cornstarch and milk and whisk together. Heat over medium heat until mixture comes to rolling boil; cook 2 minutes more. Remove from heat.
In small bowl, beat remaining two eggs. Stir about 3 Tbsp. hot cornstarch mixture into eggs, whisking constantly, then transfer egg mixture into cornstarch mixture, whisking until well combined.
Return egg mixture to heat and cook two minutes more. Remove from heat and add six drops green food coloring and peppermint extract. Cool filling, covered with saran wrap directly on surface of filling, at least 2 hours. Divide filling among puffs.
In a small saucepan, melt chocolate chips with corn oil and heat over low heat until melted. Reserve and keep warm.
Plan ahead: End result is stacked puffs in a pyramid shape. Place first layer of puffs on serving platter and drizzle with melted chocolate mixture. Add another layer of puffs and drizzle with smaller amount of chocolate mixture. Repeat layering and drizzling until last puff is at top of pyramid.
Filled puffs can be arranged on a large (or several smaller) serving platters and drizzle with chocolate sauce.
http://www.oocities.org/jorgenpfhartogs/index.html
