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1
Preheat oven to 400F
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2
In a medium saucepan, combine 1/2 cup Plugra butter and water.
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3
Bring to a boil over medium-high heat.
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4
Add flour and extract at once; stir vigorously with a wooden spoon until mixture pulls from sides of pan and forms into a ball, approximately 2 minutes.
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5
Remove from heat and let cool for 10 minutes.
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6
Add one egg at a time into dough; beating with each addition until the egg is completely incorporated.
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7
Let dough sit for a few minutes.
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8
Grease baking sheet with Plugra butter.
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9
Drop 1/4 cup dough onto a greased baking sheet, about 3 inches apart making 12 cream puffs per sheet.
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10
Bake for 25-30 minutes or until the puffs are golden and crisp.
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11
Remove from oven; and let cool for 5 minutes.
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12
Split puffs in half horizontally and remove any soft dough from inside.
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13
In a microwave safe container, melt white chocolate chips in microwave for 30-45 seconds or until melted.
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14
With an electric mixer, beat cream cheese, powered sugar, Plugra butter, melted white chocolate, and lemon juice, until combined and smooth.
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15
In a separate mixing bowl whisk the heavy cream.
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16
To form stiff peaks.
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17
Gently fold in the whipped cream and lemon zest into cream cheese mixture.
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18
In a small saucepan combine cream and corn syrup over medium heat and simmer until the corn syrup and cream are well combined.
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19
Add white chocolate and mint extract; stir over heat until chocolate is melted.
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20
Remove from heat and whisk in the Plugra butter until the sauce is smooth.
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21
Fill bottom halves evenly with cream cheese mixture, top and drizzle with white chocolate sauce.
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22
Garnish with fresh mint.
