How to cook
Divide the puff pastry into 12 rectangles. Distribute them some distance apart in an oven dish laid out with baking paper.
Sprinkle them with powdered sugar and bake at 392°F (200 °C) until golden, while taking them out after the first 5 min. of baking and sprinkling with powdered sugar again. Once they're done baking, take them out to cool on a cooking grid.
Boil the resulting cream on low heat until thickened, while stirring nonstop. Then pour it into a clean container and give it time to cool. Beat the full fat cream to snow. Add it to the cooled cream and stir. Pour this new mixture into a pastry bag.
Cut the cooled puff pastry sheets in 2 horizontally. Place 8 of them on a platter and make meringues from the cream on top of them using the pastry bag.