• Gather the materials and ingredients.

The puffs

• Make the puff pastry batter with the amounts given by the ingredients. The recipe itself can be found at the bottom.
• Put the batter in a piping bag with a plain douille 12 and pipe rounds of about 6-7 cm on a greased baking sheet.
  
• Preheat the oven to 200°C. Bake the puffs for 20-25 minutes or until nicely risen and golden brown. Do not open the oven during baking to prevent collapse.
• Let the puffs cool completely on a wire rack.

Whipped cream

• Put the cream in a large round jar, add sugar and vanilla and whisk to 3/4. The cream should no longer be runny.
• Put in the refrigerator for a while.

Pastry cream

• Prepare the pastry cream using the amounts given with the ingredients. The recipe itself can be found at the bottom.
• Allow to cool.

Cream Prise

• Soak the gelatin leaves in cold water.
• Whisk the pastry cream in a bowl.
• Remove the gelatin from the water and wring out. Put this in a bowl and warm slightly (with 1 spoon of water if necessary). Once warmed and melted add that to the pastry cream while stirring.
• Add the eggnog and cognac. Keep mixing.

  TIP : You can also make eggnog yourself. The recipe can be found below.
• Remove the whipped cream from the frig and mix under the pastry cream.
• Using a serrated douille, make a small hole at the bottom of each baked puff.
• Fill a piping bag with the cream prise and fill the puffs.
  

Finish

• Add some yellow dye to the fondant and mix well. Heat lightly until it becomes more liquid.
• Dip the puffs in the colored fondant.
  
• Place on the table and let solidify.
  
• Take some (preferably tempered) chocolate, put it in a cornet. Make a small hole and sprinkle over the puffs.