Ferrero Rocher-style cake roll (yule log) with a pâte à choux based sponge

For the filling, pour hot heavy cream over the milk and dark chocolate and hazelnut praline or Nutella; let sit a couple of minutes, blend well and refrigerate overnight.

Start beating the egg whites on medium speed.

Bring milk, salt, hazelnut praline or Nutella and butter to a boil; add the flour and stir until homogenous.

Transfer the hot mixture to a large bowl and incorporate the eggs gradually, as for a pâte à choux.

Whip the egg whites at full speed with the remaining sugar to a stiff-peak meringue and incorporate it into the choux mixture.

Spread into two thin sponge sheets rather than one thick one, to give more rings.

Turn the oven on 10 minutes ahead and bake approximately seven minutes; said as '435 degrees Fahrenheit to 25 Celsius'. The thinner the cake, the higher the temperature.

Slide the hot sponges onto the countertop right away; stack and refrigerate for a few days or freeze.

Whip the chilled filling to soft peaks.

Spread filling evenly on the first sponge, cover with the second sponge and spread again, the filling as thick as the sponge; roll into a tight cylinder and freeze about an hour.

Optionally brush the surface with Armagnac simple syrup.

Cover the roll entirely with more filling, smooth it with a piece of plastic acetate or film, and roll it in crushed toasted hazelnuts.