BLACK FOREST LOG

In a mixing bowl, combine the powders (powdered sugar, flour and fleur de sel), mix in the egg white, then pour over the powders and stir with a pastry blender for 30 seconds. Finally, add the hazelnut butter and mix again.

Leave to cool, turn over and remove first skin. Resize to 600×400 mm.

Spread the crumble over the cookie using an angled spatula.

Mix the vegetable jelly with the chocolate, heat to 80°C, then reduce to 50°C. At the same time, whip up the cold cream (frothy, not stiff). Add the frothy cream in 3 batches to the jelly. Spread immediately. Freeze in the refrigerator.

Prepare the whipped cream

Heat the glaze to 40°C in a bain-marie or microwave oven. Remove the frosting from the entremets, then glaze, using an angled spatula to refine the glaze.

Decorate with vanilla and chocolate ganaches, cherry confit and chocolate shavings.