Soak gelatin in cold water.

Melt the white chocolate.

Heat half of the cream in a saucepan. Off heat, stir in drained gelatin.

Pour over melted chocolate; add vanilla and mix well.

Add remaining cold cream, mix thoroughly.

Cover with plastic wrap touching the surface; refrigerate overnight.

Soak gelatin in cold water.

In a saucepan, cook sugar, water, and glucose until amber caramel forms.

Carefully whisk in the 65 g of hot cream, stirring continuously.

In a bowl, whisk yolks and 130 g cream together.

Gradually add the hot caramel, whisking well.

Return the mixture to the pan and cook to 83 °C (crème anglaise consistency).

Remove from heat; stir in gelatin. Blend if needed.

Pour into insert mold; freeze for at least 3 hours before adding the apple layer.

Dice apples into small cubes.

Cook gently over low heat until soft and tender.

Let cool, then spread evenly over the frozen caramel crémeux in the insert mold.

Freeze overnight.

Preheat oven to 180 °C.

Whip egg whites to soft peaks, then gradually add granulated sugar to stiffen.

Sift and gently fold in powdered sugar, hazelnut flour, and cornstarch.

Spread the batter into a 26×8 cm rectangle on a baking tray lined with parchment.

Bake for 10–15 minutes until golden brown.

Cool completely, then trim to 25×7 cm.

Melt white chocolate.

Stir in hazelnut praline, then gently fold in crêpes dentelles.

Spread evenly over the cooled dacquoise layer.

Smooth the surface and refrigerate for at least 2 hours.

Whip the vanilla ganache to medium peaks.

Fill the Yule log mold two-thirds full with the whipped ganache.

Unmold and insert the frozen caramel/apple insert (caramel side down).

Pipe the remaining vanilla ganache over it.

Place the praline-crunch-dacquoise layer on top (crunch side up).

Smooth the surface, wrap, and freeze the entire log overnight.

Soak gelatin in 36 g of cold water.

In a saucepan, bring water, glucose, and sugar to 103 °C.

Separately, heat the cream.

Place chopped white chocolate in a tall container.

Pour hot syrup into the cream, then pour over the chocolate.

Add gelatin and emulsify with an immersion blender (avoid air bubbles).

Cover and refrigerate overnight or use once it cools to 35–38 °C.

Warm the glaze to 35–38 °C.

Unmold the frozen log and place on a wire rack over a tray.

Pour the glaze evenly over the log.

Decorate as desired (e.g., roasted hazelnuts, gold leaf, chocolate decor).

Let the log thaw in the fridge before serving.