Soft pinwheels with chocolate filling and whipped cream

Put the water in a pot and let it heat up on the stove. Add oil and bring to a boil. When the water boils, remove from the heat and gradually add the flour - stirring constantly. Put it on the stove again and, stirring constantly, mix into a smooth mass that comes off the sides of the pot and also from the bottom. Remove from the heat and gradually add one egg at a time, mixing thoroughly after each one.

Preheat the oven to 390 °F / 200 °C and line the baking sheet with the baking paper. Put the dough in a pastry bag and shape it into even circles (small ones - 1.5 - 2 in') on the paper. Bake for about 35-40 minutes. Do not open the oven during baking! When the time is up, don't take them out, but just slightly open the oven door and let them stay there for 10 minutes. After 10 minutes, you can take them out and let them cool.

Let's prepare the chocolate cream. Mix the egg yolks with vanilla sugar, add granulated sugar and flour. Mix thoroughly and add cocoa and approx. 1/2 a cup of milk. Put the remaining milk in a pot and heat it. When you have heated milk, add the yolk mass to it and cook until it thickens. Set the thick cream aside and add the broken chocolate and nutella. Dissolve by stirring. Let it cool slightly. Add the beaten egg whites to the lukewarm cream and mix. Then add the gelatin and put it in the fridge.

Prepare the cream no II. Mix the powdered whipping cream in the milk, with the sugar into a creamy mass.

Cut the cooled pinwheels and fill them with fillings. First the chocolate filling and then the whipped cream. Decorate the top with melted chocolate to which you have added oil. Sprinkle with powdered sugar and serve.