1. In a small bowl, combine the warm milk and sugar cube. Stir until the sugar dissolves, then let cool to room temperature.

2. In a large mixing bowl, cream the softened butter until light and fluffy. Gradually add the flour, cognac, saffron threads, and yeast. Mix until a smooth dough forms.

3. Knead the dough for 10 minutes until it becomes elastic and smooth. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

5. Punch down the dough and roll out to about 1/4 inch (6 mm) thickness. Cut out desired shapes using a cookie cutter or the rim of a glass.

6. Place the dough shapes on the prepared baking sheet, leaving about 1 inch (25 mm) of space between each puff. Brush the tops with beaten egg.

7. Bake for 20 to 25 minutes or until golden brown. Allow the puffs to cool completely on a wire rack.

8. Melt white chocolate in a double boiler or microwave, then drizzle over the cooled puffs. Sprinkle with confectioners sugar before serving.