What a luscious dessert this appears to be. The preparation with the tempting ganache; whatever that may be. Kneading the doughuntil it's pliable that means working with it in a certain way to your complete satisfaction. The whipping cream has to be heavy, heavily pushing up and down until you reach a soft peak of perfection. If your preference is tubular there is a small hole in the center of the pipe. Cup your hands on the pipemoving them up and down over and over allowing the granache to drip slowly off then pour into a thin stream into its destination. Roll firmly, then unroll and roll again. Finally garnish with gorgeous edible pointsetta for the finishing touch. It sounds like this recipe would be time consuming but the luscious taste of the tiny balls of red and green especially at this timeof year would be well worth it.