Roll out the disc of puff pastry and cut out circles with a diameter of 5 cm (1).

When you have used up all the surface, calculate 3 empty discs for each whole base and cut them inside with a smaller mold (2).

Prick the whole bases with the tines of a fork (6 or 7 in this case) and remove the excess dough scraps (3).

Brush the discs with beaten egg (4).

Place an empty disc on each base (5), remembering to always brush with the egg before adding the next one.

When you have overlapped them all, you will have to brush the entire surface with the egg (6).

Bake the vol-au-vent at 200° C (392° F) for 10-15 minutes (7), until they are puffy and golden.

Meanwhile, prepare the two mousses; collect the salmon and fresh cheese in a stand mixer (8).

Blend until you get a firm and spreadable consistency (9). Put the mousse in a pastry bag with a star nozzle.

Also blend the baked ham with the cheese (10).

Fill another pastry bag (11) and set aside.

Remove the vol-au-vent from the oven and let them cool completely, then fill them with the two prepared mousses (12).

Form rich, tall tufts (13).

Decorate the salmon vol-au-vent with chives and the baked ham vol-au-vent with chopped green olives and freshly ground pepper (14).

Serve the vol-au-vent immediately (15).