CHOCOLATE SWISS ROLL

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. Here the cocoa can be added or it can be added at the end of the custard, when it comes out of the pot.
When the pastry cream is relatively cool and settled, add to the butter and incorporate completely.
For the 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, pieces of toasted walnuts can be added for a fine coquettish detail.
roll up completely, starting with the edge that is facing in.
remove the ends for a better finish.
decorate with rosettes on top and chocolate decorations.