In a mixer fitted with a paddle attachment, combine all ingredients until it forms a dough. Roll out the mixture into a log shape and refrigerate until firm; using a box grater press the dough through onto a parchment lined sheet pan; sprinkle evenly into two 7 inch cake rings. Bake in a 320ºF/160ºC oven for 8-10 minutes or until done.
Melt the chocolate and butter together until smooth. Stir in the hazelnut paste and set aside. In a stand mixer fitted with a whisk, ribbon the yolks and the inverted sugar. In a separate mixer bowl, whip the whites and sugar to form a stiff meringue. Fold the chocolate mixture into the yolks; fold in the meringue; fold in the sifted dry ingredients and peppermint flavoring. Spread evenly into two 7 inch cake rings (approximately 400g in each). Bake in a 320ºF/160ºC oven for 8-10 minutes or until done; then allow to cool. Cut in half to create two layers.
In a pot combine the heavy cream and vanilla bean; bring it to boil. Whisk together the yolks and sugar, then temper in to the hot liquid. Stir constantly on medium heat until 170ºF/77ºC. Strain, then add the bloomed gelatin; cool, then fold in the whipped heavy cream. Pour into six Silikomart Quenelle (591076) molds and two 7 inch cake rings. Freeze until set.
Combine the puree and the heavy cream in a pot and bring to a boil. Whisk together the sugar and eggs, then temper into the hot liquid. Stir constantly on medium heat until 170ºF/76ºC. Strain over the couverture coins and let sit for a moment to melt the coins. Stir to emulsify, then add the bloomed gelatin. Allow mixture to cool to room temperature, then fold in whipped heavy cream.
In a sauce pan bring the water and cold glazing gel to boil and remove from heat. Next, add dark mirror glaze, stirring gently and being careful not to make bubbles. Cool to 113ºF/45ºC.
Unmold the Vanilla Crème rounds. Inside two 8 inch cake rings, build the entremets upside down by spreading an even layer of Orange Chocolate Mousse on acetate or parchment paper. Press a layer of the Chocolate Hazelnut Cake into the mousse, then spread another layer of the Orange Chocolate Mousse. Insert the layer of Vanilla Crème. Spread one more layer of Orange Chocolate Mousse, then place the last piece of Hazelnut Chocolate Cake inside. Spread a bit more Orange Chocolate Mousse, and finish with the Black Cocoa Streusel Base. Freeze until firm. Unmold and invert entremets, then glaze with a thin layer of Dark Mirror Glaze. Un-mold quenelles, then glaze with Dark Chocolate Mirror Glaze. Using tempered 63% couverture, spread an even layer onto the acetate cake strip and wrap the entremets. Allow the chocolate to fully crystalize, then remove the plastic. Place the glazed quenelles on top of the entremets and garnish with orange mint.
