Mix the greek yogurt (or Philadelphia “greek style”).
Whip 400g of fresh cream with sugar and mix.
In the meantime, put the gelatine sheets in cold water for 10/15 minutes.
Put on fire the leftover 100g of fresh cream. Lower the flame.
Add the squeezed cream
Now mix everything: creams, cheese, etc…add chocolate drops, cover and put in the fridge for 1 hour and a half/2 hours.
Whip the eggs whites with half sugar.
Whisk mix the yolks with the other half sugar and the honey and add the liquid fresh cream.
Now mix everything in a bigger bowl and add the yeast and the flour.
Divide into 6 equal parts (weighing it) and melt your colouring in cups with a drop of water. Mix and add to your dough.
Then take your tins with zipper or without.
Grease and bake for 9 minutes at 200 degrees.
Remove from the oven helping yourself to remove the colourful disc with a silicone pie server.
Wash your tin, dry it, grease it and repeat the procedure.
When all the discs are ready, take a rotating stand and insert your cream (taken from the fridge) into a sac a poche.
Alternate a disc and another and in the middle fill with cream until the last disc.
Use the leftover cream to cover it, help yourself with a spatula.
Decor at your liking and refrigerate.