Pot de Crème-Filled Cream Puffs

Bring 1 1/3 cups water to a boil in a medium saucepan; add piecrust mix, and cook, stirring constantly, until mixture leaves sides of pan. Cook, stirring constantly, 1 additional minute. Remove from heat. Add eggs.

Beat dough at medium speed with an electric mixer for 2 minutes. Drop by teaspoonfuls onto ungreased baking sheets.

Bake at 425° for 20 minutes or until lightly browned and puffed; transfer to wire racks to cool. Make a horizontal slit about 1/3 of the way down from top of puff, cutting to, but not through, opposite side.

Spoon Chocolate Mint Filling into a decorating bag fitted with a star tip; pipe filling into each cream puff.