Vol-au-vents is a puff pastry shell that resembles a pot with a lid. Vol-au-vent means “windblown,” which refers to the incredible lightness of the pastry. Vol-au-vents can accommodate all types of fillings, both sweet and savory. The uniqueness of this vol-au-vent presentation is the chocolate and nut dipped edges that are then cradled with a creamy peanut butter mousse. This peanut butter mousse contains a high concentration of peanut butter as compared with the rest of the ingredients, resulting in an intense peanut butter flavor. You can also serve this mousse in mini parfait or martini glasses topped with chopped nuts and a dollop of strawberry jam for a fabulous reconstruction of the classic peanut butter and jelly treat.
In the bowl of a mixer, mix peanut butter, whip, confectioners’ sugar, cream cheese, and vanilla extract until evenly combined. Refrigerate until ready to serve.
Preheat the oven to 350 degrees Fahrenheit. Remove the top lid from the puff pastry. On a baking sheet, bake pastry puffs and lids until golden brown and ready, approximately 20 minutes. Remove from oven and cool.
In a double boiler melt the chocolate. Dip the edge of the pastry in chocolate and then immediately dip into chopped nuts. Allow to cool and harden at room temperature.
Bring mousse to room temperature. Place two heaping scoops of peanut butter mousse in each vol-au-vent.
To make the tear drop design, place round drops of store-bought berry sauce on each plate. With a toothpick, spread a corner to create a tear drop.