"Snow-Capped Mountains" Log Cake

Mix together the almond flour, powdered sugar, and ground hazelnuts
Beat the egg whites until stiff peaks form, then add the granulated sugar and Gallia Blanc.
Combine the two mixtures and spread 1 kg per baking sheet
Sprinkle with chopped hazelnuts and bake at 170°C for about 14 minutes.

Toast the hazelnuts and mix them with the crumble and the crushed feuilletine
Mix the praline with the chocolate and melted cocoa butter, then add the previous mixture
Add the fleur de sel and spread it over the dacquois.

Heat the fruit pulp together with the scraped vanilla beans; caramelize the sugar with the glucose and deglaze with the fruit pulp; add the mixture of sugar, pectin, and cornstarch; bring to a boil; and set aside at 4°C
Blend and spread over the 1,200-gram praline. Set the remainder aside.

Heat the milk and cream with the scraped vanilla beans, let steep for 6 minutes, then strain.
Beat the egg yolks with 2/3 of the granulated sugar until pale.
Heat the infused liquids and, at 70°C, add the remaining sugar mixed with the pectin and xanthan gum.
Cook to 80°C. Blend and cool to 35°C.
Pour over the exotic caramel, freeze, and cut into 19×6 cm strips.

Heat the 527 gr of cream with the honey
Add the hydrated gelatin and pour over the praline and hazelnut paste.
Blend and cool to 30°C. Fold in the whipped cream
Fill the mold with 184 gr of the mixture, add the insert, and smooth the surface.

Infuse the cream with the vanilla for 5 minutes
Heat and cook with the blanched egg yolks to 83°C
Strain through a sieve over the hydrated gelatin and blend
Cool to 28°C and fold in the whipped cream
Pipe 75 g onto each top layer, then swirl in the remaining exotic caramel using a 6-mm piping tip.