Mortadella Mousse

Steps

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1. 1
   Cut small circles from the round puff pastry sheets. Stack two circles together and prick the bottom layer all over with a fork. Cut out the center of the top layer to create a ring shape and reposition it on the bottom layer. Reserve the cut-out centers for use as lids or separate snacks. If the pastry softens during handling, refrigerate or freeze briefly to firm it up.
   ▶ ≈0:34
2. 2
   Prepare an egg wash by beating together 1 egg yolk with 1 tablespoon of milk. Brush the mixture over the exterior of each vol-au-vent and any reserved pastry circles. Sprinkle lightly with salt.
   ▶ ≈2:13
3. 3
   Bake the prepared vol-au-vents in a preheated static oven at 210°C for approximately 12 minutes until golden and crispy. The small circle cutouts will be done in about 7-8 minutes and should be removed earlier. Monitor for even browning.
   ▶ ≈2:53
4. 4
   Make the mousse filling: combine 140g mortadella, 140g ricotta cheese, 50g heavy cream, 40g sweet peppers in agrodolce, and 2 tablespoons of cognac or brandy in a food processor. Add salt to taste. Process until smooth and creamy.
   ▶ ≈3:29
5. 5
   Fill the baked vol-au-vents with the mortadella mousse using a spoon or piping bag. Decorate generously with sweet peppers, pickled vegetables, small cubes of fresh mortadella, and any other garnishes you prefer. Use the baked pastry circles as decorative lids if desired.
   ▶ ≈5:05