To make the dough:In a thick-bottomed saucepan, bring the water, milk, butter, salt, and sugar to a boil.When the mixture reaches a boil, add the flour all at once and stir vigorously with a wooden spoon for 1 minute, until a ball of dough forms and comes away from the bottom of the pan.Transfer the ball to a bowl and add the eggs one at a time, stirring well after each addition (I transfer the ball to the Kitchenaid bowl and add the eggs one at a time, stirring at high speed).The dough should be smooth, but not too soft.Preheat the oven to 425 F (220 C).Put the dough in a piping bag.Pipe 12 strips of dough (in the shape of an eclair) onto a baking sheet lined with parchment paper or a silpat.Bake for 15 minutes, then reduce the oven to 375 F (190 C) and continue baking for 20 minutes.Remove the eclairs from the oven and let them cool on a rack.For the mint cream:Heat the 35% cream and peppermint leaves until they reach a boil.Remove from heat, cover, and let cool to room temperature for 1 hour, then refrigerate for at least 3 hours.Beat the filtered cream with the sugar and peppermint extract until stiff peaks form.Fold the whipped cream with the sour cream, then fill the cooled eclairs with the mixture.For the glaze:Melt the chocolate, corn syrup, and cream in a double boiler.Glaze the top of the eclairs with the mixture, then sprinkle with toasted sliced almonds.Refrigerate the eclairs until ready to serve.