Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge). While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny. Praline Feuillete Insert 3.5 oz (100g) gianduja  1 2/3 Tbsp (25g) butter  2 Tbsp (1 oz / 30g) praline 2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K Melt the gianduja and butter in a double boiler. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard. Lemon Creme Brulee Insert 1/2 cup (115g) heavy cream (35% fat content)  ½ cup (115g) whole milk  4 medium-sized (72g) egg yolks 0.75 oz (2 Tbsp / 25g) granulated sugar  Zest of half a lemon Heat the milk, cream and lemon zest to just boiling. Whisk together the sugar and egg yolks (but do not beat until white). Pour the milk over the sugar/yolk mixture. Mix well. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center. Dark Chocolate Glaze 4g or 2 sheets gelatin  ¼ cup (60g) heavy cream (35 % fat content)  2.1 oz (5 Tbsp / 60g) granulated sugar ¼ cup (50g) water 1/3 cup (30g) unsweetened cocoa powder Soften the gelatin in cold water for 15 minutes. Boil the rest of the ingredients and cook an additional 3 minutes after boiling. Add gelatin to the chocolate mixture. Mix well. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately. Assemble the Yule Log Pipe one third of the Mousse component into the mold. Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse. Pipe second third of the Mousse component around and on top of the Creme Brulee Insert. Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold. Pipe the last third of the Mousse component on top of the Praline Insert. Freeze for a few hours to set. Take out of the freezer. Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top. Close with the Dacquoise. Freeze until the next day.