Take your Christmas Day treats to the next level with this decadent Festive entremet!
Kirsten’s latest creation is full of flavour, comprising of layers of chocolate brownie, chocolate crunch, orange compote, and milk chocolate mousse. It is then finished with an eye-catching red glaze and a simple white chocolate garnish that is piped into the shape of a Christmas tree.
In 10 minute intervals, straining and adding fresh cold water in between, boil the orange zest for 30 minutes, or until soft.
Mix to combine the sugar (A) and pectin in a bowl and set aside.
Place the orange zest, orange segments, sugar (B), orange juice and glace orange into a saucepan and bring to the boil over medium heat. Once boiling add in the combined sugar and pectin. Whisking continuously, continue to boil until it reaches 103 – 104°C (217.4 – 219.2°F).
Pour the compote into a 140mm cake ring and place into the freezer for a minimum of 4 hours before preparing the chocolate mousse.
Note: Only begin preparing the chocolate mousse once the orange compote is completely frozen.
Place the gelatine into a bowl of cold water and set aside.
Gently heat the milk in a saucepan.
Meanwhile, whisk the egg yolks and sugar in a bowl.
Pour the milk over the egg yolk mixture while whisking.
Transfer the mixture back into the saucepan and place over low heat. Bring to 76°C (168.8°F) while whisking continuously.
Remove from the heat and add in the pre-soaked gelatine.
Strain the mixture over the bowl of chocolate and Callebaut Mycryo Cocoa Butter, whisk until melted and completely incorporated.
Add the salt and allow to cool to 34°C (93.2°F) before folding through the semi-whipped cream.
Transfer the mousse into a piping bag. Pipe a generous amount of mousse into the base of a round silicon mould or lined cake ring, 180mm in diameter. Use a spoon to push the mousse up the sides of the mould.
Place the orange compote disc into the mould and pipe another layer of mousse on top.
Place the brownie, crunch-side down, into the mousse, ensuring the brownie is level with the top of the mould.
Remove any excess mousse before placing into the freezer for 24 hours.
22.5g (0.79oz or 11.25 sheets) gold gelatine sheets
125g (4.41oz) water, for the syrup
225g (7.94oz) liquid glucose
225g (7.94oz) caster (superfine) sugar
225g (7.94oz) Callebaut W2 White Chocolate 28%
160g (5.64oz) sweetened condensed milk
90g (3.17oz) neutral glaze
5 drops AmeriColor red gel colour
½ drop AmeriColor black gel colour
1. Place the gelatine into a bowl of cold water and set aside.
2. Combine the water, glucose and sugar in a saucepan and bring to the boil.
3. Remove from the heat and add in the pre-soaked gelatine.
4. Pour the hot syrup over the bowl of chocolate and emulsify with a stick blender.
5. Add the condensed milk and neutral glaze.
6. Using the stick blender, emulsify the glaze for a minute before adding the colour and emulsifying for a further 2-3 minutes.
7. Cover with plastic wrap touching the surface and allow to cool to 35°C (95°F) at room temperature.
8. Unmould the cake and elevate on a smaller metal ring over a tray with sides.
9. Pour the glaze over the cake. Using a sharp knife, trim the excess glaze from the bottom of the cake and place onto a serving plate.
Chocolate Christmas Tree Garnish
150g (5.29oz) Callebaut W2 White Chocolate 28%, tempered
Coat individual guitar sheet strips with the tempered white chocolate. Fold the strips and set aside to set.
Once set, assemble the individual chocolate pieces to create a Christmas tree shape, using the remaining tempered chocolate to secure the pieces.
150g (5.29oz) Callebaut W2 White Chocolate 28%, tempered (A)
100g (3.53oz) Callebaut Mycryo Cocoa Butter
50g (1.76oz) Callebaut W2 White Chocolate 28% (B)
7g (0.25oz) green oil soluble colour powder
Spread the tempered white chocolate (A) over a sheet of acetate, 570mm in length. Before the chocolate sets, cut 2 strips, 15mm and 5mm in width.
Place another sheet of acetate over the chocolate and wrap them around a 180mm ring. Allow to set at room temperature.
Melt the cocoa butter and chocolate (B), bringing it to 29 – 30°C (84.2 – 86°F). Add in the green colour and emulsify.
Spray the green chocolate mixture to coat the thinner chocolate collar.
silver metallic colour powder
100% pure alcohol, or highest percentage you can find
30g (1.06oz) Callebaut Mycryo Cocoa Butter, melted to 29°C (48.2°F)
Place the wider chocolate collar around the entremet before placing the green chocolate collar over the top.
Combine some silver metallic powder with enough alcohol to create a thin paste and set aside.
Spray the chocolate Christmas tree with the melted cocoa butter before immediately spraying with the silver metallic mixture. Allow to dry before placing on top of the glazed entremet.
Join Savour Online Classes today to master Kirsten’s entire range of spectacular creations with easy-to-follow recipes and step-by-step tutorials!
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