I read a few recipes for making one, and some calls for the cake to be rolled while it's still hot, others didn't. The ones that said to roll it still hot, then said when it's cooled, you'd unroll it then fill it and re-roll it. My question is, how can you unroll it without it all break apart?
And if you roll it after it's completly cooled, will it crack and break apart?
I want to make a chocolate roulade, filled with a strawberry filling, then covered with the belowed mentioned room-temp ganach. I need a perfectly smooth outside for presentation. Will my roulade crack and not take on the fine finish I'd like?