Gianduja Gelato, Frozen Tangerine Soufflé, and Hazelnut Financier Cake

Name: Gianduja Gelato, Frozen Tangerine Soufflé, and Hazelnut Financier Cake
Yield: Yield 2 Entremets
Ingredients: 100 g / 3.53 oz Dark Chocolate Glaze; 500 g / 1 lb 1.64 oz Gianduja Spray; 2 disks Hazelnut Financier; 3 kg / 6 lb 9.8 oz Gianduja Gelato Base; Assorted Chocolate Garnishes; 2 Gianduja Rings; 1.5 kg / 3 lb 4.9 oz Frozen Tangerine Soufflé Base

Preparation info