Bring 1/8 litre of water, fat and salt to the boil in a saucepan. Add flour at once. Stir until the dough comes off the bottom as a dumpling. Stir in 1 egg immediately. Let the mixture cool down. Stir in remaining eggs one after the other.
Pour the ribbon dough into a piping bag with a large star-shaped spout. Spray 12 tuffs onto a greased baking tray. Sprinkle the spaces in between with water. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes until golden brown.
Cut off the lids of the cream puffs immediately after baking. Let the pastry cool down on a cake rack. For the filling, soak the gelatine in plenty of cold water. Drain the apricots on a sieve (collect the juice, use for other purposes).
Whip cream, sugar and vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with the advocaat. Stir into the whipped cream. Chill briefly. Warm the apricot jam in a pot and pass through a sieve.
Brush the lids of the cream puffs with it. Place two apricot halves in each cream puff. Cut the remaining apricots into slices. Fill egg liqueur cream into a piping bag with a star-shaped spout and squirt one cream tuff into each lower half of the cream puff.
Decorate with apricot wedges. Place the lid loosely on the cream. Makes 10-12 pieces.