Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
45 Minutes
Diets
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.
6 Pepperidge Farm puff pastry shells
1 and 1/4 cups Gefen Creamy Peanut Butter
1 (8-ounce) container Gefen Non-dairy Whipped Topping
3/4 cup confectioners’ sugar
1 (8-ounce) container Tofutti cream cheese
1/2 tablespoon Gefen Vanilla Extract
4 ounces melted chocolate
toasted nuts, chopped (I like Baker’s Choice)
store-bought berry sauce, for garnish
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Advance Hi I was wondering how far in advance I can prepare these? or how long will the shells last in an airtight container? and the mousse in the fridge?
Thank you!
They won’t spoil in a week, that’s for sure. But the mousse might separate a bit if left in the fridge for so long. Give it three days for best result.
Advance prep Hi,
Can I make the puff pastry Thursday night to serve Friday night or will it lose its crisp?
You can definitely bake the puffed pastry and then let them cool and store in airtight container on the counter overnight.