Part 1: Orange Chocolate Cremeux

• Rehydrate the gelatin in ice water for 10 minutes and drain.
• Bring the heavy cream, orange juice, zest, and half sugar to a simmer.
• Whisk the egg yolks, half sugar, and cocoa powder in a bowl until combined.
• Add the cream/milk slowly to the egg mixture while whisking.
• Pour back into the saucepan.
• Cook to 82-84°C while whisking.
• Add the gelatin and combine.
• Strain and cover with a plastic film and let cool in the fridge.

Part 2: Orange Gel

• Combine the agar-agar and sugar.
• Bring the juices and zest to a simmer.
• Remove from the heat and add the agar-agar & sugar mixture.
• Boil for 1-2 minutes.
• Pour into a container and let set in the fridge.
• Process using a food processor until a gel is obtained.
• If needed, add small amounts of orange juice to obtain a smooth texture.

Part 3: Chocolate Separated Sponge

• Preheat the oven to 350°F/175°C.
• Line a sheet tray with parchment paper.
• Whisk the flour, cocoa powder, baking powder, and salt in a bowl.
• Whip the egg whites with half the sugar on medium-high speed until a meringue with stiff peaks forms.
• Transfer to a different bowl.
• Using the same mixer bowl, add the egg yolks, oil, vanilla extract, and the other half sugar.
• Whisk for about 5 minutes.
• The mixture should become lighter in color and airy.
• Add half the meringue to the egg yolk mixture and fold carefully with a spatula until incorporated.
• Add the remaining meringue and fold gently.
• Sift the flour mixture over the egg mixture.
• Fold gently until combined.
• Pour the batter over the prepared sheet tray.
• Spread it using a spatula.
• Bake for 14-16 minutes until the cake springs back to touch.
• Let cool completely.

Part 4: Cointreau Soaking Syrup

• Boil the sugar and water until the sugar is completely dissolved.
• Remove from the heat, add the Cointreau, and mix well.

Part 5: Pecan Feuilletine Crunch

• Melt the chocolate in a double boiler.
• Add the pecan praliné to the melted chocolate and combine well.
• Add the chocolate & praliné mixture to the feuilletine in a bowl.
• Combine with a spatula.

Part 6: Pecan Praline

• Roast the pecans at 300°F/150°C for 15 minutes.
• Caramelize the sugar and glucose in a saucepan until amber in color.
• Add the warm pecans and combine to create a nougatine.
• Spread over a silicone mat.
• Let cool completely.
• Break the nougatine into small pieces and put them in a food processor.
• Blend until smooth till the paste becomes runny.
• Note: If needed add small amounts of vegetable oil to achieve consistency. Add salt to taste.

Part 7: Milk Chocolate Mousse

• Rehydrate the gelatin in ice water for 10 minutes and drain.
• Combine the heavy cream (1) and milk in a saucepan.
• Bring to a simmer.While the mixture heats, whisk egg yolks with sugar in a bowl.
• Temper the eggs by adding the cream/milk slowly to the egg mixture using a whisk.
• Pour the mixture back into the saucepan and cook to 82-84°C until the mixture thickens.
• Pour over the chocolate and let sit for 1 minute.
• Combine well with a spatula to emulsify the preparation.
• Add the gelatin sheets.
• Mix well until combined.
• Let the mixture cool to 35°C or under.
• While the mixture cools, whip the heavy cream (2) until medium peaks are formed (do not mix beyond this point).
• Fold the whipped cream over the cooled chocolate mixture in two additions and use immediately.

Part 8: Mirror Glaze

• Rehydrate the gelatin in ice water for 10 minutes and drain.
• Bring the water and sugar to a boil.
• Add the heavy cream and bring to a boil.
• Add the cocoa powder, stir to incorporate, and bring to a boil.
• Remove from the heat and let it cool for 10 minutes.
• Then, add the gelatin.
• Combine well with an immersion blender.
• Strain and use when the temperature reaches 31°C.

Part 9: Assembly

Preparing the inserts:

• Line two 6 x 2 ¾ in (15 x 4.5cm) with acetate.
• Cover the bottom of the rings with plastic film tightly.
• Pipe a layer of orange cremeux for approx. 1.5cm.
• Place the rings in the freezer for 15 minutes.
• Blend the orange gel to obtain a smooth gel.
• Pipe a layer on top of the orange cremeux for approx. 1cm.
• Place in the freezer for 45-60 minutes.
• Cut the chocolate-separated sponge with a 6in cake ring and place it on top of the frozen orange gel.
• Soak the sponge with Cointreau syrup using a pastry brush.
• Add the warm pecan feuilletine crunch on top of the sponge and spread thinly with an offset spatula.
• Keep the inserts covered with plastic film in the freezer until the final entremets assembly.

Entremets Assembly and Finishing:

• Prepare the milk chocolate mousse.
• Fill half of two 7in (18cm) silicon molds (Silikomart Universo 1200, 7.08in x 1.96in).
• Spread the mousse to the sides of the silicon mold using an offset spatula.
• Remove the inserts from the freezer and place them inside the silicon mold and press gently.
• Add the additional mousse to completely fill the mold (if needed).
• Remove the excess with an offset spatula.
• Place in the freezer to set.
• Prepare the mirror glaze, remove the frozen cakes from the freezer, and glaze immediately.
• Place the cakes on a cake board.Prepare tempered white chocolate decorations with: (i) Two 1.5cm chocolate belts; (ii) Two chocolate discs (one of 9cm diameter and the other of 7.5cm diameter) and (iii) Two Christmas trees using tuile molds (Frida Molds, SH0101832).
• Assemble and glue onto the 7.5cm chocolate disc.
• Place the chocolate belts in the cakes.
• Add the 9cm diameter chocolate ring in the center of the cake.
• Place the Christmas tree on top of the chocolate disc.
• Roll the white modeling chocolate to 1/8th inch.
• Cut it using a small snowflake cutter.
• Brush the snowflakes with gold luster dust.
• Place 3 snowflakes per cake.
• Let the entremets thaw completely in the fridge before serving.