True Gold and Orange Festive Tree

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

1. Preheat the oven to 350°F/175°C.
2. Line a sheet tray with parchment paper.
3. Whisk the flour, cocoa powder, baking powder, and salt in a bowl.
4. Whip the egg whites with half the sugar on medium-high speed until a meringue with stiff peaks forms. Transfer to a different bowl.
5. 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.
6. Add half the meringue to the egg yolk mixture and fold carefully with a spatula until incorporated. Add the remaining meringue and fold gently.
7. Sift the flour mixture over the egg mixture. Fold gently until combined.
8. Pour the batter over the prepared sheet tray. Spread it using a spatula.
9. Bake for 14-16 minutes until the cake springs back to touch. Let cool completely.

1. Melt the chocolate in a double boiler.
2. Add the pecan praliné to the melted chocolate and combine well.
3. Add the chocolate & praliné mixture to the feuilletine in a bowl. Combine with a spatula.
4. Add the salt and combine well.

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

Preparing the inserts:

1. Line two 6 x 2 ¾ in (15 x 4.5cm) with acetate. Cover the bottom of the rings with plastic film tightly.
2. Pipe a layer of orange cremeux for approx. 1.5cm. Place the rings in the freezer for 15 minutes.
3. 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.
4. Cut the chocolate-separated sponge with a 6in cake ring and place it on top of the frozen orange gel.
5. Soak the sponge with Cointreau syrup using a pastry brush.
6. Add the warm pecan feuilletine crunch on top of the sponge and spread thinly with an offset spatula.
7. Keep the inserts covered with plastic film in the freezer until the final entremets assembly.

Entremets Assembly and Finishing:

1. Prepare the milk chocolate mousse. Fill half of two 7in (18cm) silicon molds (Silikomart Universo 1200, 7.08in x 1.96in).
2. Spread the mousse to the sides of the silicon mold using an offset spatula.
3. Remove the inserts from the freezer and place them inside the silicon mold and press gently.
4. Add the additional mousse to completely fill the mold (if needed). Remove the excess with an offset spatula. Place in the freezer to set.
5. Prepare the mirror glaze, remove the frozen cakes from the freezer, and glaze immediately.
6. Place the cakes on a cake board.
7. 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.
8. Place the chocolate belts in the cakes. Add the 9cm diameter chocolate ring in the center of the cake.
9. Place the Christmas tree on top of the chocolate disc.
10. 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.
11. Let the entremets thaw completely in the fridge before serving.