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We Are Paris Gourmet

Posted by Bruce Banner on May 10, 2021 9:45:18 AM


PG winners

Established in 1983, Paris Gourmet is the New York tristate area’s leading specialty food service importer and distributor. We source the finest products from around the world and make them available across the country through a network of independent distributors. 

PG group pic

Our staff of chef technicians conduct extensive research and development of products in pursuit of quality and innovation. They also provide multiple opportunities for continuing education, training, and support within the industry.

Paris Gourmet is located in New Jersey’s Meadowlands, 8 miles from New York’s Times Square.


Topics: U.S. Pastry Competition, Cuisine-Tech, New York City, Ravifruit, Coupe du Monde, Hero Jams, Oils, Cacao Noel, MODA tart shells, Beurremont, Pastry Trends, Amifruit, Gelatech, Dechoix, chef, youtube, Pilar, chocolate, Sous Vide, bread, New Jersey, celebration, eric bertoia, nutley farms, pastry techniques, Beurremont butter, Noel Chocolate Bon Bons, Paris Gourmet

Ten Keys for Great Ice Cream Cakes

Posted by John Duffy on Sep 24, 2013 8:24:00 PM

I asked Jean Francois Devineau, chef technician for Ravifruit, for his best suggestions to create great ice cream cakes.  In the U.S., ice cream cakes have tremendous popularity in the mass market.  We have all enjoyed Fudgie the Whale or Cookie Puss from Carvel's at a child's birthday party on a hot day.  And the combination of ice cream, cake, and textural elements is very enjoyable.  But with each forkful, you wish the quality of the elements was better. 

Fudgie The Whale

 Beloved, but he could be so much better!

In France, frozen cakes are very popular, and run the full spectrum of quality, from low cost cakes at they hypermarket to elegant luxuries at the top patisseries and glaceries.  The big advantage for the chef is their stability.  When properly made and conserved, frozen cakes last for months with no loss of quality.  So they can be made during periods of slow business, and are always ready to sell and to please your guests.


Here's what Jean Francois shared..


Organize your recipes

JF recommends that chefs produce the same ice cream cake in several different sizes.  This way, you can accomodate guest requests for 2, 4, 6, or 8 people.  To produce these different sizes efficiently, you need to scale the recipe for each size mold.  It takes some work the first time, but after that, you'll always produce the proper amount of mis en place that your production requires.


Stainless steel domes of various sizes are best.  They give the chef a lot of flexibility.  Stainless steel conducts temperature well, and will release the frozen product easily.  And nested domes of different sizes create a nice profile when the cake is cut.


Biscuit should be prepared well in advance.  JF prefers crispy meringues and sable.  Add 5% almond flour to the meringue to reduce the sweetness.  Other options exist, just make sure that they are not too hard when frozen.


Team Japan 2013

Team Japan, Coupe du Monde de la Patisserie 2013

Frozen Components

The most interesting cakes will have a variety of frozen fillings: ice cream, sorbet, parfait, coulis.  Crunchy textural elements are best included in a parfait layer.

Proper Storage

The best results occur when freezing happens as quickly as possible.  Have your components and molds well chilled or frozen prior to assembly.  Blast freezers at -30 degrees Celsius are ideal.  Protect the cakes from exposure to air to prevent freezer burn.

Team FranceTeam France, Coupe du Monde de la Patisserie 2013


Cold water works best for stainless steel domes.  Use propane torches for ring molds.  Use as little heat as possible, and turn out carefully by hand.


Glazes are highly recommended.  They protect the cake and give a lustrous, gleaming shine.  Make sure the glaze is thin!  The cakes should be frozen when glazing, but should be at -18 degrees Celsius, not directly from a blast freezer (they'll be too cold).

The glaze should be at 20 degrees Celsius.  TIP:  To glaze a dome shaped cake perfectly, place a small ring mold on top of the cake (cake on rack over sheet pan).  Fill the ring with glaze, then remove the ring.  The glaze will flow smoothly and evenly over the cake. 

Team USA

Team USA, Coupe du Monde de la Patisserie 2013


Should be light and simple.  Chocolate decorations, caramelized nuts, and candied fruits are a few favorites.


Proper serving temperature is -9 to -13 degrees Celsius.  A frozen cake removed from a freezer at -18 degrees Celcius and placed in a refrigerator will be ready to serve in one hour.

Frozen cakes should be plated without additional garnish.

His Favorite

The summertime classic: a vacherin featuring strawberry and raspberry with meringue.

Frozen Cake Display


Topics: Ravifruit, Techniques, Coupe du Monde

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