Preheat the oven to 180°C

In the bowl of the stand mixer fitted with the whisk, using ingredients 1, whisk the egg yolks, eggs and icing sugar to incorporate as much air as possible. A combined and frothy mixture is obtained. Leave it aside

Whisk the egg whites and the caster sugar with a mixer, until the whites are firm. Gently fold the egg whites into the egg-sugar mixture, using a spatula. Then pour in the flour and mix gently

Spread the preparation using a large spatula on a 40X30 cm baking sheet covered with parchment paper. Bake for around 7 mins. The biscuit should be lightly coloured on top. leave under a damp cloth

Using Ingredients 2, rehydrate the gelatine in a little cold water. In a saucepan, heat 148 g of cream with the split and scraped vanilla pods

Once the cream is hot, remove the pan from the heat, remove the pods and add the drained gelatine. Stir well so that it melts completely

In a metal bowl, pour the cream over the white chocolate cut into pieces. Mix to obtain a combined texture. Add the remaining 185 g of cold cream. Mix with a K Beater until the texture is perfectly smooth

Cover and set aside for at least 12 hours in the refrigerator. The next day, assemble your ganache in a food processor fitted with the whisk

Using Ingredients 3. Heat the sugar, the water and the split and scraped vanilla pod to the first boil

Preheat the oven to 170°C

Using Ingredients 4. Arrange the hazelnuts and almonds on a baking sheet covered with baking paper. Bake 20 to 30 minutes

Melt the sugar in a saucepan over medium heat, until golden but not too dark

Add the nuts and mix carefully with a spatula. Pour onto the baking sheet, then leave to cool. Mix at maximum speed for 3 to 6 minutes until a combined paste is obtained. Place mixture in a piping bag

In a saucepan, Using ingredients 5, heat the cream without boiling then pour it in two or three times over the milk chocolate

Cover and place in the refrigerator. The next day whipped cream in the robot tank fitted with the whisk

Gently peel off the baking paper from the biscuit, then place it on a new sheet.

Spread the whipped vanilla ganache over the entire surface, using an angled spatula, and pipe a line of praline every 2 cm

Gently roll the biscuit with your hands, soaking it in vanilla syrup, little by little using a brush. Using the sheet of parchment paper, tighten the cake well so that it stands and is regular

Trim the edges for a neat finish and an appetizing finish

Using the piping bag fitted with a Saint-Honoré nozzle, make a nice path of chocolate Chantilly cream all over the top of the log

Sprinkle the Chantilly cream with codineige and cocoa powder

Add a few gold pearls for decoration and a few chocolate shortbread cookies, to give volume

Serve