Gianduja Gelato, Frozen Tangerine Soufflé, and Hazelnut Financier Cake

Preparation info

  • Difficulty


  • Yield



Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About





  1. Line 2 PVC tubes or stainless steel rings 11.25 cm / 4.5 in by 5 cm / 2 in diameter with acetate. Place them on a sheet pan and freeze.
  2. Pipe the soufflé base into the prepared PVC tubes. Even out the top with an offset spatula. Place in the freezer to harden.
  3. Line 2 PVC tubes or stainless steel rings 15 cm / 6 in by 10 cm / 4 in diameter with acetate. Place them on a sheet pan lined with a nonstick rubber mat. Place an inverted 3.75-cm / 1.5-in stainless steel demi-sphere mold at the left-center of the base of each PVC tube.
  4. Take the tangerine soufflé out of the PVC tube.
  5. Churn or pacotize the gianduja gelato. Pour into 2 piping bags. Freeze 1 piping bag.
  6. Fill the PVC tubes with the gelato up to 3 cm / 1.2 in. Take the acetate off of the frozen tangerine soufflé and place inside the larger PVC tube. Push it down so that the soufflé touches the demi-sphere mold and the gelato comes up the sides of the soufflé 1.75 cm / .5 in. Pipe the gelato around the soufflé (make sure to pipe into the gelato and not on top of it, to prevent air pockets) almost all the way to the top (leave 3 mm / .13 in). The gelato will surround the soufflé completely.
  7. Place the financier disk at the center of the ring and push down so that it is level with the border of the ring. Even out with an offset spatula.
  8. Put plastic wrap or a sheet of parchment paper on top of the PVC tubes. Stack 5 half sheet pans on top of the tubes (to ensure an even shape) and freeze to harden.
  9. Place a parchment paper–lined sheet pan fitted with a wire rack in the freezer.
  10. Flip the tubes onto a thin cake board and take the PVC tubes off. Transfer to the frozen wire rack in the sheet pan. Pour a small amount of warm water into the demi-spheres. Gently slide them off in a circular motion. Freeze.
  11. Set up the spray area.
  12. Spray the entremets in an even coat with the gianduja spray.
  13. Return to the freezer.
  14. Bring the chocolate glaze to 37°C / 100°F. Pour it into the space left by the demi-sphere mold. Make sure it domes above the surface of the entremets.
  15. Place the gianduja ring in the glaze (one-third of it will be submerged) in a standing position.
  16. Place the other chocolate garnishes on the cake.
  17. Reserve frozen and let it temper for 10 to 15 minutes before serving.

In this section