Remove the pan from the genoise; they should have long since separated. If not, using a flat-bladed knife, go around the perimeter of the cake, pressing it away from the edge. You should be able to see the region around the cake springing in, and this should loosen the bottom corner which should be the only part that might stick. Slide the genoise and the paper it is on off of the rack, and get the rack out of the way. Brush the genoise with the Amaretto syrup, to taste. Let rest 5 minutes.
Trim 1/4 to 1/2 inch off of the short edges of the genoise, so there is no crust there to interfere with rolling it. Spread the remaining genoise with the filling, all but about 1 1/2 inches along one long edge (which will become the center of the log).
Using the paper to help, roll up the genoise. When it is fully rolled, keep it rolled in the parchment. (The edge of the parchment which "almost" got rolled into the genoise can be folded over.) Place on a tray, and refrigerate to set enough that you will be able to handle it later. The parchment paper will keep the outside from drying out, and its stiffness makes it easier to handle the roulade than a towel would. If the roulade seems to be sagging, rotate it during the cooling.
Meanwhile, prepare a piece of cardboard to hold the log. It should usually be a little narrower than the width of the log through the center, and as long as the log will be when you are done. In this example, we have a serving plate which is a bit small, with a bit of a depression in the center; consequently, we will cut off two large pieces to attach as branches, rather than just one, and we left the cardboard a little wider than it should be for stability. Cover the cardboard with aluminum foil, then cover the foil with a thin layer of ganache.
Trim thin slices from the ends of the roulade, so that the ends are nice and smooth, and reserve them as a treat for the chef.
Cut the two branches from either end, at a 45° angle, so that the cut edge will be facing up for the main part of the log. The picture shows Chef Glenny lining up his knife with the end of the cardboard, to position the first cut; the roulade is upside-down (the seam, which will eventually go underneath, is on top), and the cut will go towards the center (to his left).
The second cut, reversed from the first.
The main body of the log has been inverted onto the ganache-covered foil base, so it is now in its final position. The branches are attached by "gluing" them on with some ganache. We attach one sticking straight up, and the other off to the side.
Spread ganache on the sides of the log and its branches. Using a skewer or similar implement, carve bark into it. Since the log was chilled, the ganache will set quickly. If you cover the "cut" ends with ganache, simulate rings with swirling strokes.
Decoratively attach meringue mushrooms. The meringue will disintegrate from the moisture in the cake, so don't do this too far in advance (overnight is really pushing it). Instead, put aside some ganache, and melt it under hot water or in a microwave, and use that to attach them a little while before your guests show up. Cluster them as looks appropriate; use those with bent stems to attach to the sides of the log. Decorate further with pine boughs, and candied or fresh cranberries.
Using the same genoise recipe, prepare two very thin sheets of genoise rather than one thicker one. After brushing the simple syrup over both of them, apportion the filling between them, but note that they are rolled differently. One of the sheets should be rolled starting with a short edge, so that it will be thicker and have more turns. This, with just minor trimming of the ends to make them look the way you want, will become the main log. The other should be rolled starting at a long edge, so that it will be thinner than the first. This will be cut in pieces to make branches.
When the rolls have chilled and set, assemble them. In the picture, the main log and side branch are on a foil-covered L-shaped piece of cardboard covered with ganache, which is sitting on another foil-covered piece of cardboard for moving the whole thing around and temporary storage; the lower cardboard will be discarded when the log is plated. The middle branch, sticking off at that precarious angle, has four bamboo skewers in it to reinforce it.
This recipe required a 16 oz. chocolate / 1 1/3 cup cream ganache to cover, with a little bit left over for attaching the mushrooms, applying the roulade trimmings, and dousing guests who whine that they didn't get enough icing on their slice. The yule log shown was filled with Fifi's Classic Chestnut Buttercream, a recipe for which will be published sometime soon; the simple syrup was flavored with, and the buttercream and ganache accented with, dark rum.
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