Sometimes you just want richness in the dead of Winter. All it takes is a few scraps of puff pastry, some left over pastry cream, crème Chantilly or whipping cream and some preserved fruit.
Take chilled pastry cream and whip it with a little heavy cream until smooth and fluffy or fold in crème Chantilly. Spread between two sheets of baked puff paste. Chill until firm. Dust with powdered sugar, cut in traingles and serve with a piece of fruit preserved in syrup. I used apricots. Fresh berries or a drizzle of heated jam would work, as well. This is a very simple but elegant dessert to serve throught the year.
Variation: Chocolate pastry cream with raspberries or strawberries.