Preheat oven to 400F. Cut pastry into 1" strips. Wrap around mold starting at the point and ending at the large end. Put the end of the strip down on parchment lined cookie sheet. Brush puff pastry with whisked egg. Bake until golden brown. Allow to cool.
Melt dark coating chocolate and dip open end of cooled shells. Allow to set up on parchment paper. Use small parchment cones to drizzle red and green coating over dipped end. Whip heavy cream and flavor to taste with powdered sugar and vanilla. Use pastry bag and #2D tip to fill shell with whipped cream.