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Preheat the oven to 400°F. Mix the water and the egg and beat until fully combined.
Place a metal bowl and the whisk in the freezer. This will help whip the cream faster.
Use a cookie cutter to cut the puff pastry. Make sure you cut them as close as possible because if you re-roll the dough, it will not puff.
Place the puff pastry stars on a baking sheet with parchment paper or a silicone mat. Brush the pastry with the egg wash.
Bake for 12-15 or until golden.
Add the peppermint rounds to a blender and blend until you have a fine powder.
Add the whipping cream to the bowl and beat for 5 minutes, or until stiff peaks form.
Fold the peppermint powder into the whipped cream. Cover the whipping cream and place it in the fridge until you are ready to use it.
Let the puff pastry fully cool down and cut in it half, horizontally. You want to have a base and a lid.
When you are ready to serve, add the whipping cream to a bag with a round nozzle and pipe it on the bottom half of the puff pastry.
Sprinkle some powder sugar on top to decorate.