Peel and cut 2 "Granny Smith" apples in small slices.  Pose them in a pastry dish.  Add 1 coffee-spoon of cinnamon (optional) and 4 soup-spoons of Amaretto liquor.  Add : 50 g cherries (cut into 4 pieces), 25 g raisins, 50 g nuts and 10 broken "Poppies Macarita".  Let it all rest for one hour. Cut small squares of approximately 20 cm in 200 g of paste filo.  Add 50 g of melted butter and pose a small quantity of the mixture in the middle.  Close like a small gift.  
Let cook during 15 minutes (in the furnace with 200°C). 
Sprinkle with caster sugar and serve with dairy ice cream or cream.

Prepare a cup of black coffee and add 2 soup-spoons of Rum or Amaretto.  Make soak 200 g of "Poppies Macarita" in the coffee.  Do this shortly, otherwise the biscuits will fall to pieces.
Mix 4 egg yolks with 4 soup-spoons of fine sugar, whip and mix with 500 g of Mascarpone.  Whip the egg white and mix with the paste.
Put a layer of Macarita in a pastry dish, a layer of paste, a layer of Macarita, ... until the dish is full.  Finish with a layer of Macarita. Put the whole in the refrigerator during 2 hours.  Before serving, decorate the top with cocoa.

Crush 200 g of "Poppies Macarita" with a rolling pin and mix them with 2,5 dl of whipped cream.  Place a transparent film in a pastry dish and spread out half of the paste.  Put the dish in the freezer during 1 hour. 
For the chocolate mousse: melt 150 g of fondant chocolate (in bain-marie), add 4 egg yolks and 4 small soup-spoons of fine sugar.  Mix the whole prudently!  Add then the egg white beaten in snow.  Take the pastry dish out of the freezer and spread out chocolate mousse over the paste.  Put the dish again in the freezer for at least 2 hours. To finish, cover the chocolate mousse with the rest of the paste and let rest during 1 hour (or more) in the freezer.
Present on a plate, decorate with English cream or fruit e.g. pear.
Do not let it thaw longer than 10 minutes before serving.

Cover the base of baked puff pastry with a thick layer of custard cream.  Sprinkle the sides with chocolate curls.  Arrange the Cream Puffs that have been glazed with chocolate fondant, on the edge of the pastry cream.  Fill the middle with pastry cream.  The tart can also be topped with whipped cream and fresh fruit.

Petit fours:
create an assortment of decorated Cream Puffs e.g. sprinkled with powdered sugar, coated with chocolate sauce, dressed with a fondant and chocolate flakes and topped with nuts.
Children's party:
Prepare petit fours - decorate with little flags, figures, etc. and place decorations between the Cream Puffs.

Soften eight leaves of gelatine in cold water.  Mix 35 oz (1 kg) low-fat soft cheese with 7 oz (200 gr) sugar and the juice of one lemon.  Allow the gelatine to melt in very little water on a low heat.  Add the soft cheese preparation.
Whip up 28 oz (800 gr) whipping cream and mix with the preparation.  Allow to stiffen for at least two hours in the refrigerator.
Coat the base of baked puff pastry (or biscuit base) with apricot syrup (or strawberry syrup).  Now add the stiffened soft cheese preparation.  Finish off with apricot syrup (or strawberry syrup) and decorate with fresh fruit and cream puffs.

Prepare a strawberry coulis to dress the bottom of the dessert plate.  On top of this, place a scoop of your favourite ice cream or sorbet, several Cream Puffs, and fresh fruit as desired.  The Cream Puffs can be sprinkled with powdered sugar.
Variant: instead of dressing the dessert plate with a strawberry coulis, pour warm chocolate sauce over the Cream Puffs.