 they're really visually supposed to resemble the breast. So what I did was I would try to kind of tone that down and play around with the fillings. I was like, I can't put another ricotta-filled dessert in this book. So I went with the route of pastry cream. And instead of being so literal and putting the cherry on top, I actually put an amarena cherry inside the frola dough and then continued to put the glaze over it.