• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

The delicate, refreshing flavor of fresh mint leaves infuses the cream used to make the peppermint filling. You'll need a stand mixer to make the pastry.

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 4 large eggs
• 1 1/3 cups (or more) heavy whipping cream
• 40 fresh mint leaves
• 1/2 cup chilled crème fraîche or sour cream
• 6 tablespoons sugar, divided
• 1/4 teaspoon peppermint extract (optional)
• 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 tablespoon whipping cream
• 2 teaspoons light corn syrup
• 3 tablespoons sliced almonds, toasted
• Additional fresh mint leaves

Click Here For Step-By-Step Instructions