1. To begin, we beat the eggs with the sugar and honey until we achieve a letter point.
2. Then we add the salt and the essence of vanilla.
3. Sift the flour and cocoa and add to the smoothie, inside the mixer running at low speed.
4. Next, we place the dough on a 50 by 30 cm plate.
5. It must be papered and greased neatly and reserved in the refrigerator.
6. We take to the oven at a temperature of 190-200 ° C for 8 to 10 minutes and remove.
7. Sprinkle with powdered sugar and turn the pionon over to another new parchment paper.
8. Remove the paper that was in the oven.
9. It must be rolled up and then put a film that covers the entire pionono in its entirety.
10. Finally take to the fridge.
11. In the event that we bake several piononos, it is ideal to stack them so that they maintain humidity.
12. After filling them, the rolls are kept rolled and wrapped in cold plastic film, while the piononos are kept flat,
For the filling:
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