Ingredients
1-1/4 cups water2/3 cup butter, cubed1-1/4 cups all-purpose flour5 large eggs, room temperatureFILLING:2 cups heavy whipping cream1/3 cup green creme de mentheGLAZE:1/3 cup butter, cubed2 ounces unsweetened chocolate, chopped2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract3 to 6 tablespoons hot waterAdditional confectioners’ sugar, optional
Preparation
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs.
For filling, in a large bowl, beat cream until soft peaks form. Fold in creme de menthe. Pipe about 1 tablespoon into each puff. Refrigerate for up to 2 hours.
For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted. Remove from the heat. Using a whisk, stir in the confectioners’ sugar, vanilla and enough water to make desired consistency for dipping. Stir until smooth and no lumps appear.
To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Dip the bottoms of the 21 flattest puffs into glaze. Place on a 10-in. round serving platter, in concentric circles forming a solid circle.
For the second layer, dip bottoms of 15 puffs into the glaze, then position on base layer. Continue building tree, using about 11 puffs in third layer, about 6 puffs in fourth layer, about 4 puffs in fifth layer and 1 puff on top.
Drizzle remaining glaze over tree, thinning with hot water if necessary.
Loosely cover tree with plastic wrap and refrigerate for up to 2 hours. If desired, dust with confectioners’ sugar just before serving.
