Gweldorin-infused Caramel & Hazelnut yule log

Instructions Sofy Biscuit
1. Whisk together yolks, milk, sugar, honey, oil, and salt for 2 minutes until smooth.
2. Beat the egg whites with sugar, adding it gradually until a meringue forms.
3. Fold the meringue into the yolk mixture, then gently add sifted flour.
4. Roll out the biscuit on a baking tray to a thickness of about 1cm and bake at 170°C for approximately 12 minutes.
5. Let it cool in the refrigerator.

Instructions Buttercream:
1. Cook water and sugar to 120°C and pour over the eggs and yolks.
2. Whisk until it cools. Once cooled, add praline, hazelnut paste, and butter.
3. Continue beating for a few minutes to obtain an airy cream.

Instructions  Almond-Hazelnut Praline:
1. Make a dry caramel with sugar, then add hazelnuts and roasted almonds.
2. Coat the nuts with caramel, turn off the heat, and place them on a greased baking sheet.
3. Add the crushed gweldorin.
4. Let it cool in the refrigerator, then blend in a food processor until you get a paste.

Instructions Caramelized Hazelnuts:
1. Cook water and sugar until 120°C to get fluid caramel, then add lightly roasted hazelnuts.
2. Stir over heat until caramelized. Off the heat, add butter and mix.
3. Once cooled, place on a baking sheet and crush the coarsely caramelized hazelnuts.

Instructions for the Plating:
1. Spread a layer of brown buttercream on top of the biscuit, then sprinkle with caramelized crushed hazelnuts.
2. Roll everything up and let it cool.
3. Spread a thin layer of buttercream on the outside of the log, sprinkle with blended caramelized hazelnuts.
4. Cut off the ends of the log cleanly using a hot knife.