Black Forest yule log (cake roll)

Process cold cubed butter, a pinch of salt, sugar, almond meal and flour in a food processor, about 40 seconds.

Form a ball, roll out to a 3 mm sheet and freeze; cut into small cubes, leave out to dry, bake about 25 minutes and set aside.

Bring milk, butter and a pinch of salt to a boil; blend the eggs with the yolks; sift the flour and cocoa powder together.

Beat the egg whites on medium speed with a third of the sugar and a pinch of cream of tartar.

Pour the boiling milk and butter into a large bowl, add the flour and cocoa and mix without cooking it on the stove; add the eggs.

Increase the mixer speed and add the remaining sugar to the meringue. Heat the oven to 450F.

Whisk a third of the meringue into the chocolate mixture, then fold in the rest with a rubber spatula.

Spread the batter onto trays lined with a greased silicone mat or parchment (a half sheet pan plus a quarter sheet pan, or one 16 by 22 inch tray).

Bake at 450F for 6 to 7 minutes; cool completely and freeze.

Heat frozen black cherries with glucose and blend; add the sugar and pectin mixture, bring to a boil and cook 2 minutes.

Boil half the heavy cream with the vanilla, add to the white chocolate and blend; add softened gelatine, then the remaining chilled cream; mix and refrigerate overnight.

Combine melted chocolate with hazelnut praline, feuilletine and the baked crumble; spread into a 6 mm rectangle, set in the fridge or freezer and cut into two strips matching the cake.

Run a spatula around the frozen sponge, top with greased parchment and flip.

Spread the warm cherry marmalade evenly over the sponge and freeze about 15 minutes.

Whip the chilled ganache montee on medium-high to medium-firm peaks and spread evenly over the sponge with a large offset spatula.

Turn the sheet a quarter turn and roll into a log from top to bottom; tie it up with a flat tray and freeze at least 4 hours, best overnight.

Barely melt the chocolate, boil the heavy cream and mix it gradually into the chocolate.

At 113F / 45C add the butter and blend with an immersion blender; cool to 95F / 35C.

Glaze the frozen log, sprinkle cocoa nibs or chocolate pearls, trim the ends, set the log on the crunchy praline and decorate with the remaining whipped chantilly.