Whip almond powder, icing sugar, flour, and whole eggs until pale and fluffy.
Separately whip egg whites with sugar to a soft meringue.
Fold the meringue into the almond base, then the melted butter.
Spread thinly on a silicone mat and bake at 220°C for 6–8 min.
Cut squares the size of your final mold.
Warm water/juice with Cesarin apricot product.
Mix pectin and sugar, whisk into the warm fruit base.
Add candied citrus zest.
Cook to a gentle boil for 30 seconds.
Pour into small square insert molds and freeze.
Heat Ravifruit purée.
Whisk yolks with sugar and temper with the hot purée.
Cook to 82–84°C like an anglaise.
Add gelatin, then blend in the butter.
Pipe over the frozen Cesarin insert layer, freeze again.
Melt chocolate.
Add hot cream + gelatin to create a ganache.
Cool to 35–38°C.
Fold in the semi‑whipped cream.
Velvet mixture (sprayable at 45–50°C)
Spray onto the frozen entremet for the modern matte appearance shown in your image.
Assembly
Pipe a layer of milk‑chocolate mousse into your square mold.
Insert the frozen Cesarin + Ravifruit compote/cremeux insert.
Add mousse to the top.
Finish with a square of almond joconde.
Freeze solid.
Decoration
Finish with Dobla Christmas stamps assortment.
This creates a clean, sharp, luxurious square entremet in the same aesthetic style as the photo you shared.