Peanut Chocolate Vol-au-Vent

Hard

Peanut Chocolate

Hard

6 filled Vol-au-Vent

2hrs

Peanut Chocolate Spread

Ingredients
Materials

Ingredients for mousse:

1 Cup room-temperature Bonne Maman Peanut Chocolate Spread
⅔ Cup cold Cream Cheese
⅓ Cup cold Heavy Whipping Cream

Ingredients for pastry shells:

2 Sheets of store-bought Puff Pastry dethawed, but still cold

Ingredients for filling:

6 Tbsp Bonne Maman Peanut Chocolate Spread

Ingredients for garnish (optional):

Chopped Roasted Peanuts
Flake Sea Salt

2⅜" & 2" diameter pastry/cookie cutters in shape of your choice
Spatula
Parchment paper
Baking sheet
Hand or stand mixer
Piping bag with decorative tip of choice
Wire cooling rack

Steps

To make pastry shells:

Preheat oven to 400°F.
Lay 2 cold, but not frozen puff pastry sheets flat on a lightly floured surface. Using the larger 2⅜" cutter, cut 18 shapes. Do not remove them yet from the cut lines. Next, using your smaller 2" cutter, cut the center out of 12 of the 18 shapes cut with the larger pastry cutter. This leaves 6 whole larger shapes and 12 rings with the centers cut out. Remove the 12 smaller center pieces of pastry and set aside.*

Next, with a spatula, place the 6 whole-cut shapes on your parchment-lined baking sheet. Then, carefully stack 2 ring shapes on top of each whole-cut shape. Each vol-au-vent will consist of one solid bottom shape and two layers of ring shapes. Upon baking, the vol-au-vent will puff up and create shells for your fillings. Bake at 400°F for 12-14 minutes until golden brown. Place shells onto a wire rack and let cool completely. While they cool, prepare the mousse.

To make mousse:

Using a hand or stand mixer, whip ⅓ cup cold whipping cream into stiff peaks. Separately whip ⅔ cup cold cream cheese to loosen. Then add the whipped cream into the whipped cream cheese and whip until well combined. Next, add 1 cup of Bonne Maman Peanut Chocolate Spread. Whip this mixture on high for at least 4 minutes until lightened in both color and consistency. Finally, fill a piping bag with the mousse and place in the refrigerator to chill for at least 2 hours.

To assemble vol-au-vent:

After your pastry is cooled and your mousse is chilled, fill your vol-au-vent shells. Pipe 1½ Tbsp of mousse into the bottom of the vol-au-vent shells. Next, spoon 1 Tbsp of Bonne Maman Peanut Chocolate Spread on the top of the mousse. Finally, pipe a large decorative topping of mousse to the top of each vol-au-vent. Garnish with chopped peanuts and/or flaked sea salt. Serve immediately.

*Optionally bake the puff pastry center scraps for another use. Bake them at the same temperature and time. Once completely cooled, top them with any remaining mousse, or enjoy however you like. Note that it is not recommended to gather and re-roll out puff pastry as it will not puff up properly.