Ingredients

For the vol-au-vent shells

• 1 round sheet of puff pastry (approx. 230 g)
• 1 egg yolk
• 2 tbsp milk

For the mousse

• 70 g Parma Ham
• 70 g ricotta
• 25 g fresh cream (heavy cream)
• 20 g sweet-and-sour peppers
• 1 tbsp brandy

To garnish

• Extra Parma Ham, to taste
• Mixed pickled vegetables (giardiniera), to taste

Prep time: 40 minutes

Cook time: 12 minutes

Vol-au-vents are a timeless classic among elegant appetizers, and with the right filling, they become true gourmet bites. In this version, the puff pastry encases a creamy, flavorful mousse made with Parma Ham, ricotta, and a subtle hint of brandy. The contrast between the flaky shell and the smooth filling makes each bite perfectly balanced and indulgent.

Delicate Parma Ham rosettes and colorful diced pickled vegetables add a refined, vibrant touch. These vol-au-vents with Parma Ham mousse are perfect for buffets, cocktail parties, or festive dinners. They can be prepared in advance and filled just before serving — maximum impact with minimal effort!

Vol-au-vents with Parma Ham mousse: crispy on the outside, creamy on the inside — perfect for elegant gatherings and stylish aperitifs.

Directions

Roll out the puff pastry on a sheet of baking paper — make sure it’s chilled. Using a 4.5 cm round cutter, cut out 12 full discs (these will be the bases). Then, using a 2.8 cm cutter, cut out 24 rings for layering.

Place the 12 base discs on a baking tray lined with parchment paper. Brush them with the egg yolk mixed with milk. Stack two rings on each base and brush the assembled vol-au-vent with the yolk and milk mixture. Prick the center of each base with a fork to prevent puffing during baking.

Bake in a preheated static oven at 210°C for about 12 minutes, until golden and puffed. If the center has risen, gently press it down with a spoon while warm. Let them cool completely.

In a food processor, blend the Parma Ham with well-drained ricotta, cream, sweet-and-sour peppers, and brandy until smooth and creamy. If the mixture is too thick, add a bit more cream. Transfer the mousse into a piping bag.

Pipe the mousse into the vol-au-vent shells. Garnish each one with a Parma Ham rosette and a few small pieces of pickled vegetables.