First, cut the fresh puff pastry into pieces as desired (recommended size 4 x 7) and brush with the milk egg yolk and bake according to the package instructions.
Then beat the butter or margarine with the sugar until fluffy, mix with the prepared cream of paradise and season with eggnog if desired. Attention: the cream remains a little liquid, the finished cream should stay in the fridge for 2 to 3 hours so that it becomes a little firmer.
Finally, cut the baked puff pastry slices in half, fill the bottom half with the cream, dust the top half with powdered sugar and place on top of the cream. Mega tasty, quick and easy
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