Grab your Puff Pastry (2) and let it sit on your kitchen counter until completely thawed.
Take the Mushroom (300 gram), wash them and slice them up.
In a skillet heat up one of the Garlic (1 clove) and Extra-Virgin Olive Oil (2 tablespoon). Add the mushrooms and season with Salt (to taste) and Ground Black Pepper (to taste) and pour in the Red Wine (1/2 cup).
Cook uncovered on medium-high for about 15 minutes. Add the Fresh Parsley (1 tablespoon) and set aside.
Take the Fresh Spinach (300 gram) and wash them and cut them up.
In a skillet, heat up the Extra-Virgin Olive Oil (1 tablespoon) with Butter (1 tablespoon). Add the spinach and stir well, season with Salt (to taste) and Ground Black Pepper (to taste) and minced Garlic (1 clove).
Set aside and chop them up finely.
In a bowl combine the Egg (1), Salt (to taste), Ground Black Pepper (to taste), and Parmesan Cheese (1 tablespoon) and the Heavy Cream (125 milliliter). Beat up all the ingredients together for 1-2 minutes.
Grab one of these cute heart shape pan. Roll out the puff pastry sheet, and cut it out into 2 big hearts. Place one into the pan, pressing well around the edges.
Add the chopped Emmental Cheese (2 tablespoon), mushrooms , spinach, and then pour in half of the egg mixture, fold the edges. Bake at 180 degrees C (350 degrees F) for about 20 minutes.
Repeat one more time to make the second quiche.
Now on to the heart-shaped vol-au-vents! Roll out the second sheet of puff pastry and using cookie cutters, cut out hearts. Put together the Egg (1) and the Milk (2 tablespoon) to make the egg-milk wash.
Now take 3 of the hearts, brush one with the egg-milk wash, then using a smaller cookie cutter, cut off the center of the other 2 hearts, brush them with the wash and place them on top of the first heart.
Bake at 200 degrees C (400 degrees F) for about 15-20 minutes or until the hearts are nice and buff and got a nice golden color. Remove from the oven and let them cool down.
Meanwhile, prepare the filling. In your blender put the sauteed spinach with the Mascarpone Cheese (1/2 cup) and the remainder tablespoon of Parmesan Cheese (1 tablespoon) and blend until you get a nice, smooth cream.
Place the cream into a pasty bag and fill up the center of your vol-au-vents then decorate with a few slices of mushrooms. Serve and enjoy!