Chocolate swiss rolls 😍😍😍

CHOCOLATE SWISS ROLLS 😋
Ingredients
For the pioneer:
60g of sugar
6 eggs
1 tbsp vanilla essence
40g of flour
20g bitter cocoa powder
1 tbsp honey
1/2 tbsp fine salt
For the filling (German buttercream)
500 ml of milk
120 gr sugar
40 g cornstarch
Vanilla to taste
70 gr cocoa powder
100 g egg yolk
660 gr of butter
Preparation
Pionono:
1. To begin, we beat the eggs with the sugar and honey until smooth.
2. Then, we add the salt and vanilla essence.
3. Sift the flour and cocoa and add to the batter, inside the mixer running at low speed.

4. Next, we place the dough on a 50 by 30 cm plate.
5. It must be wallpapered and buttered neatly and kept in the refrigerator.
6. Place in the oven at a temperature of 190-200 ° C for 8 to 10 minutes and remove.
7. Sprinkle with powdered sugar and turn the pionono onto another new parchment paper.
8. Remove the paper that was in the oven.
9. It should be rolled up and then placed in a film that covers the entire pionono in its entirety.

10. Finally, put it in the refrigerator.

11. If we bake several piononos, it is ideal to stack them so that they maintain humidity.
12. After filling them, the rolled ones are kept rolled and wrapped in plastic film in the cold, while the pionones are kept flat,
For the filling:
1. This buttercream is a little different.
2. In the mixer and with the flat attachment, soften the butter a little so that it takes on a smooth texture. Cocoa can be added here or it can be added at the end of the pastry cream, when it comes out of the pot.
When the pastry cream is relatively cold and settled, add to the butter and incorporate completely.
For assembly:
Unmold and remove the parchment paper from the cake.
On that same side, put the filling and distribute it evenly throughout the cake. If desired, you can add pieces of toasted walnuts for a finely flirtatious detail.
Roll completely, starting with the inward edge.
remove the ends for a better finish.
decorate with rosettes on top and chocolate decorations.