Method

1. 1Step : Bring the water, maple syrup, and agar-agar to a boil.
2. 2Step : In another saucepan, prepare a syrup with the sugar and water.
3. 3Step : When the syrup thickens, add the hazelnuts, coat them, and let them cook while stirring until caramelized.
4. 4Step : Place the hazelnuts on parchment paper, separating them.
5. 5Step : Set aside a few hazelnuts for decoration and blend the rest.
6. 6Step : Bring the cream to a boil and pour it over the chocolates. Mix to create an emulsion.
7. 7Step : Spread a double layer of cling film over the work surface. Soak the biscuits in the syrup, squeeze them gently, and arrange them in a rectangle.
8. 8Step : Cover with cling film and flatten the biscuits slightly with a rolling pin.
9. 9Step : Pour 4/5 of the cooled ganache over the biscuits, spread it out, then cover with the praline. Fold the bottom edge over to start a roll.
10. 10Step : Roll the whole thing up, tighten the ends, and refrigerate for at least two hours.
11. 11Step : Remove the film, frost the log with the remaining ganache, and decorate with the caramelized hazelnuts.