Add eggs and water to the mixer bowl and mix with a whisk for 1 minute, until well-combined. Add the Parisien Sponge mix and mix all ingredients at high speed for 5-6 minutes. Cut the dough into pieces with a pastry bag fitted with a plain round tip on a 40X60 metal sheet and straighten the pieces with an offset spatula  ; then bake in a pre-heated hot air oven at 190°C for 5-6 minutes, while the damper is open. For the cream: Heat 500g of the FAMA vegetable cream in a small pot and add the compound chocolate Nera Special 32% fat. Mix the two ingredients with a whisk until well-blended. Half-whip the rest of the cream and gradually add it to the ganache. When the mixture is well-combined, spread it on top of the rolle sponge cake with an offset spatula and finally add a layer of the Nocciolissimo hazelnut praline 8% on top. Roll the dough into a log with a baking sheet and let in the freezer until firm. Finally, using the rest of the cream frost the outside of the cake by drawing horizontal lines with a pastry bag fitted with a toothed tip. For richer flavor, use half of the dairy cream London Gold 35% and half of the FAMA vegetable cream.