Preparation

• Peppermint Filling:
  In small saucepan, bring cream to boil; pour over chocolate in heatproof bowl,
  stirring until melted. Stir in peppermint extract. Loosely cover and refrigerate until chilled, about 2
  hours. Using electric mixer, whisk until thickened and soft peaks form (do not overbeat).
  
  Cream puffs:
  In saucepan, bring milk, granulated sugar and salt to boil over medium-high heat, stirring. Stir in
  butter until melted. Reduce heat to medium-low; add flour all at once and beat with wooden spoon
  until dough comes cleanly off side of pan but lightly films bottom of pan.
  Transfer to stand mixer with paddle attachment; beat on medium speed for 30 seconds. Beat in
  eggs, 1 at a time, beating each until thoroughly incorporated. (Or remove saucepan from heat; with
  wooden spoon, beat in eggs, 1 at a time.)
  Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough, 2 inches (5 cm) apart, into 1-1/2-inch
  (4 cm) circles, about 1/2 inch (1 cm) high and dragging tip toward you to create tip of leaf, onto 2
  parchment paper-lined baking sheets.
  Bake in top and bottom thirds of 400ºF (200ºC) oven, switching and rotating pans after 8 minutes,
  until golden, 14 to 16 minutes.
  Reduce heat to 350ºF (180ºC); bake until golden brown, 10 to 12 minutes. Turn off heat; open door
  slightly and let dry in oven until cool enough to handle. Remove to racks; let cool completely.
  Cut each leaf in half horizontally. Spoon filling into each bottom; replace top. To serve, arrange leaves
  on large platter with points facing outward to resemble wreath. Dust with icing sugar.