Hi Gloria — these are gorgeous, and the video totally sold me. But I'm hoping you can clear up a few spots where the written recipe and the video seem to be different recipes: The written filling is a chocolate ganache (chocolate chips, cream, corn syrup), but in the video I see the cored crumbs mixed with jam (Bonne Maman apricot?) and a splash of something — no chocolate anywhere. Which one is the intended filling? And roughly how much jam? It looks like a third to half a jar. The method says to reserve the crumbs after coring, but they're never used again in the written steps. From the video it looks like they ARE the filling — is that right? Step 2 of shaping says to press each dough ball with a stick before baking, but the video looks like plain balls go into the oven and the cleft just comes from joining the two halves. Is the press step needed? A thermometer is listed under special equipment but never comes up in the method — what's it for? What are the stems in the final shot? The ingredients say grissini, but they look darker in the video. Did you coat them in chocolate?

Is the filling supposed to come to a minimum temp?