In a food processor, blitz together flour, sugar, and salt. Then add ¼ cup of the unsalted butter. Then, 1 tablespoon at a time, add water until the scraggly dough comes together.

Turn dough out onto a lightly floured surface. One tablespoon at a time, add the remaining water while kneading the dough.

After the dough comes together, spread the dough out into a 5 inch by 8 inch rectangle. Grate the frozen butter and keep it contained to one half of the block (a 5 inch by 4 inch section). Fold the dough in half to enclose the butter and lightly roll out the dough. Wrap and chill in the refrigerator for 1 hour.

Roll out the dough into a 5 inch by 8 inch block and fold it into thirds (like a letter). Wrap and chill for 20 minutes. Repeat this step three more times.

Preheat the oven to 375° Fahrenheit.

Roll out the dough into ½ inch thickness and cut out X circles and X rings. Place a ring on top of each circle. Brush egg over the pastry. Bake for 8-10 minutes.

In a saucepan, stir together 1 ¼ cup milk, sugar, salt, vanilla extract, and orange zest. Simmer over a medium-low heat until the sugar is fully dissolved.

In a mixing bowl, whisk together cornstarch, flour, egg yolk, and remaining milk.

While continuing to whisk, add ½ of the hot milk to the egg mixture. Let the eggs temper. Pour the egg mix back into the saucepan. Bring to a boil and let thicken (you will feel a little resistance).

Remove from the heat and strain. Stir in butter and chocolate chips. Cover and set in the refrigerator until cool.

In a mixing bowl, whisk heavy cream until it reaches soft peaks. Fold cream into the crème patisserie.

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground cloves, ground cardamom, salt. Whisk together and set aside.

In a mixer bowl, cream the butter, brown sugar, and molasses until light in color and fluffy in texture.

Reduce mixer speed to low and add egg and vanilla extract. Mix until the ingredients are evenly distributed (some scraping might be needed).

Add flour mixture into the mixer bowl and then set the speed to medium. Mix until just combined. Make sure to scrape the bowl to mix in any remaining flour.

In a small bowl, mix sugar and ¼ teaspoon cinnamon.

In a mixer bowl, whisk together heavy cream, powdered sugar, and vanilla extract until medium peaks are achieved.

Fill the pastry shell with the chocolate and orange crème Patisserie.

Using a piping bag, decorate the top with whipped cream. Sprinkle the gingersnap crumble on top.