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Once upon a time there was a land of sweets
wonders, in which every desire of

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sugar became possible.

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The kingdom was inhabited by four brave men
masters of taste with creativity

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they knew how to carry out large projects
paying attention even to the little ones

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details.

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And in this enchanted place among recipes
ancestral and wise techniques were

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the time has come to welcome them
I meet a young apprentice with a

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big dream.

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Judges, I packed some good stuff
for you.

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You can smell the cardamom scent and
limoncedro?

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Tell me if you like them.

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You made me a child again.

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Dream desserts.

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You took my heart.

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Wunderbar!

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Sac a few!

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Take it, come on, come on!

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You don't have to dream about it. Bake Off Italy, the
land of sweet wonders, it is indeed

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here.

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First day, I'm already late. Between
The competitors and the judges arrive shortly

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they aren't there yet.

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Yum!

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Where is Folia?

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Carrara!

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Okay, but I'm shocked. Now
the competitors arrive.

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The competitors are there.

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Well, nothing.

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Off, all three. They have phones
turned off.

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I do not know.

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He gets me some stuff.

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Judges!

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What should I do?

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Judges!

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Judges, I'll tell you, eh. I count up to
three, after which you will be fired.

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Renda, are you coming with us or are you going on foot?

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But this car is gorgeous. You have it
stolen? Absolutely not.

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I'm coming with you. Come, come.

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Go.

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Are you sorry if I'm like this?

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Stay, stay.

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No but you drink me down come on!

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He is in the park of Villa Borromeo d'Adda
to start the magic again.

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Planetary mixers, ovens and blast chillers are
ready to make new sweets

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delights.

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And to become the best allies of the
16 new aspiring pastry chefs.

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My goodness, what a thrill, the tent is one
wonderful stuff. I know every year

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changes but this year is mine and me
It looks the most beautiful I've ever seen.

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Ah, here I am.

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Feeling at home in the tent is easy.

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Saint Cleopatra, I'm too happy.

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We must first of all find
station and apron. The apron l

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'I found immediately, like at school,
in last place, on the last bench, in

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bottom.

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The fitting of the apron is perfect.
I'd say it suits me perfectly. Who better

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of a pattern for the apron?

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Then you have to introduce yourself to your colleagues.

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I am Isopella.

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See it live.

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I'm the youngest of the group, but
in my opinion it is not a disadvantage because

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the pastry shop has no age. Hi Armando!
No, look, hello, come here.

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Adventure companions, but also
opponents.

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I'm the least young one, but let's say
I've got the dick.

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The fourteenth edition of begins
Bake Off.

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Pure emotion.

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Dear competitors! Dear pastry chefs!

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Happy Konditoran!

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We welcome the presenter of
Play-Doh, Brenda Lorigiani!

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Welcome!

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To the new pastry chefs of Beccost Italia
14!

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It was a beacon of light.

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Brenda is truly top.

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Hurray! Welcome!

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Top of the top.

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I know you came here with baggage
full of dreams and you have one in common,

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to become the best
amateur pastry chef from Italy!

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Nice weather, huh? There is a climate to
first day of school. But what

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missing?

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They are really missing, the judges of
bacon!

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Seeing me live is an emotion, fear,
joy, anxiety, all together.

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Judges, welcome back, a year has passed,
I'd say we can address each other on first terms

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you say?

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I basically said yes, ok, there isn't
problem, let's address it firsthand.

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Translated. Perfect.

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Judge you saw new scenery,
new competitors and you too I must say

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It's been a year but I can't find you for
nothing messed up. I don't bother

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years because the pastry shop is
fades away.

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Perfect. Before starting it
we want to wish you good luck and i

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congratulations to the aspiring pastry chefs.
You deserve a round of applause just for being here.

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You're crying, what is it, emotion,
emotion, terror? Do you want to go away?

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I watched Bake Off at home for
many years.

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Now that I have crossed the threshold of
that tenderness, my heart exploded.

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Do we want to get started?

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Yes! I remind you of the rules.

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For each episode you will have to face three
tests, the creative, technical and surprising,

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at the end of which the best yes
will win the blue apron and a

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important advantage. The worst
unfortunately he will have to abandon the tent.

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It will be 15 weeks full of emotions and
red-hot ovens that will only bring

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one of you to win the coveted
title of best amateur pastry chef

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of Italy.

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And not just because the winner does
will award a one-year supply

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of excellent Italian chocolate, one
selection of professional equipment

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for your own recipes and a course
pastry shop at a high school

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gastronomic training.

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I hope for healthy competition and
have a lot of fun with mine

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comrades, but the final goal is
that, I want to win.

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Are you curious to know what the
theme of the first creative test?

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Yes!

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So I don't want to get ahead of you
nothing, I'll let the sweets they have do the talking

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brought the judges under these cloches.
What did you bring Damiano?

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I brought my first love. Yours
ex?

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No. I'll show you.

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The apple pie.

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In front of my house there was an apple tree and with
my grandmother loved to make cakes

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apples. This is my version,
obviously, with apples in osmosis, al

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its interior with cinnamon and vanilla,
I would like a few elderflowers

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decorate, it was okay.

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Tommaso, however, what is your first?
love?

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So, Brenda, if you talk to me first
love, it's more like it comes to mind.

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The mostaccioli. These are the desserts we used to make
all together at Christmas. The whole

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family making mostaccioli, which they are
beautiful loads of cinnamon, of pisto, of

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honey, therefore very tasty. This is it
a slightly enticing version with one

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chocolate ganache.

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Ernst, what's your first?
love?

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It is the famous Dobos Torte.

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I was 12 years old and since I already liked them
the challenges then, I ventured into

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this very Austro-Hungarian cake
difficult.

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Do you want to know the result?

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Yes. I won't tell you.

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Today I brought my version, the adobo
with three chocolates. A very good cake.

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The desserts are beautiful. Who knows if there
I'll have to do it myself, so let's hope not.

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Dear pastry chefs and pastry chefs, not
you will have to replicate these desserts, but...

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Were you afraid?

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But did you understand the concept?

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What do you have to do?

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Perhaps one of our first desserts.

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Perfect. The first dessert he made for you
fall in love with pastry making. Certain.

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Judges, we have clear advice
last minute?

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Simply make good desserts.

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Let's hope so. Believe us, because dreams do
they realize.

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Are you ready?

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Yes!

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Yes! Doesn't it seem like more to me? Yes!

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For this test you have available
120 minutes. 3, 2,

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1... Desserts in the oven!

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So let's get cooking!

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Where's the rolling pin?

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Who knows, for the 200 shortcrust pastry
grams of flour, two eggs, that's it.

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The anxiety is great because of the creative test
marks a great new beginning for everyone.

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I'm starting to become aware of the
fact that I'm on Bake Off. I have a bit of

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I'm actually scared, but I always have it with me
an amulet that takes me to a great one

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luck. I represent one of the first
coins of Magna Graecia, of mine

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city of Regium.

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Regium, or Reggio Calabria, the city
in which the archaeologist Alessia works as

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responsible for museum education.

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Abeikov will put in his creations the
taste of its territory, so much so

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study and love, because as we know, no place
it's like home to get inspiration.

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I'm making a grandma's cake, but
it is actually dedicated to my grandfather,

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Joseph. I still don't have it for my grandfather
said that I'm here Abeikov, but second

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but when he sees it he will be moved and say,
did you understand Alessiuccia? He calls me that.

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Indeed, have you understood Zuccaratella?

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Shortcrust pastry, lemon and vanilla, frangipane al
pine nuts, praline pine nuts and caramel

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they are the ingredients of the cake
grandmother, or rather grandfather, of Alessia,

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with which he hopes to conquer the palates of
all the judges.

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And what is it?

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A folder. For?

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Take notes on the competitors.
I want to know how theirs was born

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passion. I basically do a session
of confectionery psychoanalysis, free.

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Gregorio, you laugh and joke, but
you can tell from the choice of cake

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everything.

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Today I'm making a shortcrust pastry which is a
a little crunchier, harder, and then the bread

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spain which is a little softer. You see
a bit of my personality.

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On the catwalk he is cheeky, but when
cooking brings out all its sweet side.

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Among the aspiring pastry chefs is Marco,
model of the province of Benevento.

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His interest in pastry making
was born in the family, in Campania, and yes

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consolidates in the fashionable city, Milan,
where he now works.

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On Bake Off today he will propose a cake
multilayer with sponge cake,

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strawberry and raspberry jam, pasta
lemon shortcrust pastry and chantilly cream

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strawberries, a memory of the first sweet flavours
of childhood.

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How do you see the competitors instead? A
a little excited in my opinion.

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My hands are shaking. Take a breath, right?

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If they instill the emotion well in the dessert,
then let's eat well.

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It says here that he practically doesn't have
very idea of ​​what I'm doing.

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It's actually all new, it is
beautiful.

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To avoid being overwhelmed by emotion,
Luca will prepare the tiramisu, symbol

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of his city, Treviso, and his first
love. His version will be in

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single portion and will have a wafer per
dark chocolate and bitter coffee gel and grappa.

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I want to make a cake that is one
revisiting the cannoli because it is the

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first dessert I got dirty with
hands. The roots of the passion of

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Isabella for the pastry shop have the
flavor of candied cherries and

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traditional sheep's ricotta
Sicilian which he will present today in

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millefeuille version.

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I'd rather give it a read a little
but the tastes are more modern

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authentic from my grandmother's recipe book
Sarah.

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Hi Clarissa! HI!

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How are you? Good, good, very excited.
Love, no.

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Yes, yes. What are you doing? I'm doing it
a hazelnut cake from my grandparents

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paternal. There was a kernel and I remember
always that they had to fight with it

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squirrel because they stole his
hazelnuts.

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Interesting. So, like, yes. And there
you heard mumbling and it steals my nose.

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Squirrelphobia. Are you Venetian?

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Yes.

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00:13:48,390 --> 00:13:50,510
What was it like? Repeat for a moment. Yes.

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I'm in love with your voice, you know?

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Oh, thanks! We will remind you, for sure!
Do you remind me a bit of Arisa in Borghese?

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Oh yes?

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I'll tell you!

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00:14:01,330 --> 00:14:05,690
Ringing voice and Vicenza accent,
Clarissa is a thirty-year-old from Colceresa,

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lover of nature and sweets
breakfast, which he dreams of serving in the

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his very personal workshop.

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these knives?

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And also the dessert of the first test
creative, an apple tart with

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shortcrust pastry shell and frangipane
hazelnuts and rosemary, it will find space

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in its future showcase.

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But are we loaded?

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Yes!

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From the first bench Alice encourages her classmates
preparing his baked cheesecake ai

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berries, symbol of women
of his family.

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It was one of the first desserts I made
with my grandmother but also with my mother and

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so it's really a dessert that tastes like
house.

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They are from Venezuela.

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Lots of chocolate? Do you have great cocoa?

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Yes!

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Great laugh and tasty sweets
Caribbean.

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We welcome Carmen, from ten
years in Italy as a babysitter and with a

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big dream, baking hot desserts
like his Caracas.

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You put cocoa in the dessert you have
done?

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No. I make it with condensed milk,
with yogurt, lemon, because it is a

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dessert I make for my daughter. And there
my daughter doesn't eat chocolate.

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She likes things a little sour.

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Acid? Well yes.

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Why? I carry mother tending daughter
to acid.

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00:15:30,060 --> 00:15:34,400
Do you only have one daughter? No, I also have a
son. He likes chocolate,

233
00:15:34,500 --> 00:15:35,379
yes to him.

234
00:15:35,380 --> 00:15:39,320
He clearly has preferences.

235
00:15:40,540 --> 00:15:42,940
I want to drink to both of you, certainly.

236
00:15:43,400 --> 00:15:46,900
Except that Abril is really a little
asida, huh?

237
00:15:47,680 --> 00:15:50,260
Let's hope the cake isn't too much
she dedicated.

238
00:15:51,740 --> 00:15:56,300
Lemon pie with sablé pastry, meringue
Italian style, condensed milk cream,

239
00:15:56,360 --> 00:15:57,360
yogurt and lemon.

240
00:15:57,760 --> 00:16:02,100
The problem is the condensed milk. I have
afraid that this dessert remains too much

241
00:16:02,100 --> 00:16:08,580
Sweet. Ernst says he's scared, but we are
we don't believe him.

242
00:16:09,640 --> 00:16:16,140
And speaking of fears... The pastry mi
is giving a little bit of

243
00:16:16,140 --> 00:16:19,300
problems, because it has consistency
softer than normal.

244
00:16:19,680 --> 00:16:23,600
Luca, the proportions of yours
shortcrust pastry, 3-1-1.

245
00:16:24,650 --> 00:16:30,590
1000 of flour, 500 of sugar, 500 of
butter. Ok, I decide to

246
00:16:30,590 --> 00:16:35,450
throw it away and make the pastry again. But time
I have it, it's not a problem.

247
00:16:37,050 --> 00:16:41,430
Pastry chefs and pastry chefs, I don't want it
interrupt your love story,

248
00:16:41,430 --> 00:16:47,450
but I have to tell you that an hour has passed,
so there are still 60 minutes to go.

249
00:16:47,670 --> 00:16:49,110
Did you understand? Yes!

250
00:16:51,660 --> 00:16:57,640
It's been an hour and I've already done the
creamy, the ladyfinger chielà and now

251
00:16:57,640 --> 00:17:01,900
I'm making mascarpone cream.
The very organized Manuel is preparing

252
00:17:01,900 --> 00:17:06,319
a revisited tiramisu with shortcrust pastry
cocoa, ladyfinger, coffee cream and

253
00:17:06,319 --> 00:17:07,319
mascarpone cream.

254
00:17:07,480 --> 00:17:13,319
My mom always made it for us
when we were little. Then since when

255
00:17:13,319 --> 00:17:18,359
passed away, let's say it passed away
I like this thing of making desserts a bit.

256
00:17:18,810 --> 00:17:21,609
So every time I make a dessert it is
like having her here with me.

257
00:17:22,470 --> 00:17:27,589
I want to convey emotions like her
has passed on to me and my family.

258
00:17:29,490 --> 00:17:32,930
Halfway through the test you start to see the
different racing approaches.

259
00:17:33,150 --> 00:17:38,710
There are those who go slowly hoping not to
skip ahead and those who already have

260
00:17:38,710 --> 00:17:40,230
the first preparations were baked.

261
00:17:42,410 --> 00:17:49,190
The idea was to make a crown of shortcrust pastry,
unfortunately it broke when I removed it,

262
00:17:49,290 --> 00:17:51,210
so now I'm changing the plating.

263
00:17:51,730 --> 00:17:55,830
Donato's heart cheesecake yes
it will transform into a plated dessert with

264
00:17:55,830 --> 00:17:59,910
spiced shortcrust pastry, lemon card
turmeric, cream cheese namelaca and

265
00:17:59,910 --> 00:18:03,930
rose water and pistachio crumble.
In short, it is more than a plan B, a new one

266
00:18:03,930 --> 00:18:05,210
very ambitious project.

267
00:18:05,930 --> 00:18:09,070
Point high. Point high. Let's see
where we arrive.

268
00:18:09,490 --> 00:18:10,650
The sky is the limit.

269
00:18:11,690 --> 00:18:15,690
This is precisely the effect it has
love. It gives us courage and pushes us

270
00:18:15,690 --> 00:18:18,610
beyond our own limits, even in
pastry shop.

271
00:18:21,410 --> 00:18:24,290
Daniela, what was your first love
of the pastry shop?

272
00:18:24,550 --> 00:18:27,150
My first love was mousse ai
three chocolates.

273
00:18:28,680 --> 00:18:30,780
Love started with Knam. Well yes.

274
00:18:31,200 --> 00:18:32,200
What a thrill.

275
00:18:32,700 --> 00:18:35,000
What dessert will you bring?

276
00:18:35,260 --> 00:18:36,260
And the three chocolates.

277
00:18:38,300 --> 00:18:40,680
Brave. He made me fall in love,
really. With his recipe

278
00:18:40,680 --> 00:18:43,220
centverse. No, no, no, no, no. Ah
no? I am afraid.

279
00:18:43,560 --> 00:18:44,560
You change it.

280
00:18:44,640 --> 00:18:48,820
To conquer Knam, Danila transforms
the three chocolate mousse for three

281
00:18:48,820 --> 00:18:52,440
Bavarians with vanilla custard
and a cocoa marquise base.

282
00:18:52,700 --> 00:18:55,760
It's as smart as mousse, because if
you do the same and then you become bad...

283
00:18:56,670 --> 00:18:59,250
I did the recording of these three
chocolates, changing them a bit

284
00:18:59,250 --> 00:19:00,870
textures and flavors.

285
00:19:01,390 --> 00:19:04,790
I got hurt, I was at home
rehab and my wife watched gods

286
00:19:04,790 --> 00:19:08,770
bodies. And I saw this judge with some
slightly inappropriate glasses, which I

287
00:19:08,770 --> 00:19:10,010
We were very nice.

288
00:19:10,690 --> 00:19:15,230
To the original cake, Omar adds tea
Earl Gray Chocolate Mousse

289
00:19:15,230 --> 00:19:18,070
milk and cardamom in the al
white chocolate.

290
00:19:18,330 --> 00:19:21,750
The dark mousse comes instead
transformed into a croustillant with

291
00:19:21,750 --> 00:19:25,910
sanded hazelnut grains. You like it
the risk suffered at the beginning? All right.

292
00:19:26,170 --> 00:19:29,030
I put it in first gear, start back off and
I get to the bottom. Otherwise I'll put

293
00:19:29,030 --> 00:19:31,070
the reverse. I'm already close
at the exit.

294
00:19:31,370 --> 00:19:32,410
Then I'll tell you later.

295
00:19:33,110 --> 00:19:37,750
Knam will have to be careful because the
admirers can have great

296
00:19:37,750 --> 00:19:42,170
aspirations. I would like to become there
queen of chocolate.

297
00:19:42,450 --> 00:19:44,030
I would like to be called Ernesta.

298
00:19:47,920 --> 00:19:52,900
From queen to chocolate queen,
Vittoria is from Savona, lives in Turin,

299
00:19:52,900 --> 00:19:57,140
she studies economics and works as a hostess.
In his past there are competitions

300
00:19:57,140 --> 00:20:01,820
beauty, in his present instead cakes
and chocolate desserts, his first and

301
00:20:01,820 --> 00:20:02,820
great love.

302
00:20:03,300 --> 00:20:07,600
Today he offers it with a naked cake al
fondant with raspberry butts and

303
00:20:07,600 --> 00:20:10,060
chocolate mascarpone.

304
00:20:10,560 --> 00:20:14,360
In fact I haven't already tasted some
very good piece, so I check

305
00:20:14,360 --> 00:20:15,360
quality.

306
00:20:15,880 --> 00:20:18,400
Hello, thank you, bye. I finished.

307
00:20:19,800 --> 00:20:25,400
The dessert is Fedora cake. Now this
I turn it upside down. Yes, but what is it like?

308
00:20:25,680 --> 00:20:30,060
Also because this is a dessert that
we bought at the beginning, before we did it

309
00:20:30,060 --> 00:20:35,180
me, for the feast of Sant'Agata. For a
nice memory, because we bought it before

310
00:20:35,180 --> 00:20:39,740
in the pastry shop. Then one day I said,
but this also seems simple to me

311
00:20:39,740 --> 00:20:44,380
Sweet. Why don't I try to do it myself?
Because when I go to my parents' house

312
00:20:44,380 --> 00:20:46,400
children or friends I always bring the
sweets.

313
00:20:47,200 --> 00:20:51,140
This friend of my daughter told me,
thanks, but it's not possible, but you do

314
00:20:51,140 --> 00:20:54,100
these things seem so good. You
I sign up to Bake Off.

315
00:20:54,800 --> 00:20:57,340
Thanks, I can't wait to try it. TO
After.

316
00:20:57,720 --> 00:20:58,720
HI. Later.

317
00:20:59,980 --> 00:21:04,200
In summary, Grazia's fedora cake is
a zuccotto with biscuit dough

318
00:21:04,200 --> 00:21:08,240
'oil, orange syrup, ricotta
sheep and chocolate chips, the whole thing

319
00:21:08,240 --> 00:21:11,040
covered with chopped pistachios and
toasted almonds.

320
00:21:12,520 --> 00:21:19,300
Pastry chefs and pastry chefs, I don't want it
make you anxious, but there are 15 minutes left.

321
00:21:19,680 --> 00:21:23,240
Guys, what do I do? I don't know what
deliver.

322
00:21:23,520 --> 00:21:24,760
Not cooked?

323
00:21:25,020 --> 00:21:26,200
He's been inside for half an hour.

324
00:21:26,480 --> 00:21:30,100
Who knows if Stefano will finish his
pistachio and strawberry cake with

325
00:21:30,100 --> 00:21:33,520
frangipane, sablé base, gelé and cream
diplomatic.

326
00:21:33,940 --> 00:21:36,360
It's strange, I don't always like it.

327
00:21:37,720 --> 00:21:39,000
Alright, come on, it'll come out.

328
00:21:40,510 --> 00:21:45,010
Onofrio is doing without too many worries
concluding his lime plum cake and

329
00:21:45,010 --> 00:21:49,330
vanilla with gel and jaw whipped to
raspberry to remember the first cake

330
00:21:49,330 --> 00:21:50,910
made as a child with his mother.

331
00:21:52,310 --> 00:21:56,190
Even if it's not coming off though I have
decided to stay calm because it's a

332
00:21:56,190 --> 00:21:57,510
common unexpected event.

333
00:21:57,890 --> 00:22:02,350
The first rehearsal is always under the tent
full of setbacks and

334
00:22:02,350 --> 00:22:08,770
of large uncalculated unknowns.

335
00:22:09,760 --> 00:22:11,460
Underneath there is still the vase.

336
00:22:12,460 --> 00:22:15,820
I took it off before the right time, it is
still warm.

337
00:22:16,220 --> 00:22:21,220
I had to improvise, I said go,
go Carmen, you have to think differently and

338
00:22:21,220 --> 00:22:22,960
you have to bring forward a dessert.

339
00:22:24,220 --> 00:22:28,460
I'm going to make a dessert that can be eaten
teaspoon. Carmen!

340
00:22:38,860 --> 00:22:41,720
shit happened, but you got it
good, Carmen.

341
00:22:58,600 --> 00:23:02,360
But passito passito... Beautiful, very good.
Thank you.

342
00:23:03,360 --> 00:23:07,500
The test is winding down. It's time
to frost and decorate.

343
00:23:07,780 --> 00:23:11,360
Maybe taking inspiration from the first
encounter with great love.

344
00:23:12,239 --> 00:23:14,180
It was a Saturday in 2014.

345
00:23:16,200 --> 00:23:17,420
Saturday 2014.

346
00:23:19,160 --> 00:23:23,440
And I basically get up in bed at 7
in the morning, I act as Marina, my wife,

347
00:23:23,500 --> 00:23:28,160
and I tell you, I have the idea for the
your mom's cake.

348
00:23:28,540 --> 00:23:30,940
She asks me, what time is it? It's 7,
sleep idiot.

349
00:23:32,400 --> 00:23:34,040
Sleep you idiot.

350
00:23:34,440 --> 00:23:38,280
And have you listened to it? I, nothing, am
I kept quiet, I sat down and I

351
00:23:38,280 --> 00:23:39,740
I started thinking about my cake.

352
00:23:41,340 --> 00:23:46,680
The man who read thinks about the cake
of

353
00:23:46,680 --> 00:23:53,600
mother-in-law. He is an architect, travels in
motorcycle, plays the drums and is the grandfather

354
00:23:53,600 --> 00:23:54,600
of the group.

355
00:23:56,720 --> 00:24:01,360
Armando doesn't like to stay still and among his people
thousand hobbies added recently also

356
00:24:01,360 --> 00:24:05,860
the pastry shop to satisfy desserts
wishes of his wife Marina and of

357
00:24:05,860 --> 00:24:06,880
his granddaughter Giada.

358
00:24:08,490 --> 00:24:11,750
This one I started from ABC because
I started in 2014.

359
00:24:12,370 --> 00:24:16,390
If I understand correctly, you started the cake
in 2014 and you're running out of it.

360
00:24:17,010 --> 00:24:21,250
Armando's first cake has a loaf of
spain with lemon syrup, cream

361
00:24:21,250 --> 00:24:25,230
milk chocolate and custard
and is decorated with whipped cream.

362
00:24:25,590 --> 00:24:29,910
Take this away, keep the symmetry of the
four and decorate it with sac a

363
00:24:29,910 --> 00:24:32,210
a few like this that you just complete
here.

364
00:24:33,750 --> 00:24:36,110
Squeeze, squeeze, squeeze tighter,
narrower.

365
00:24:36,930 --> 00:24:38,030
Turn around, I'll act like.

366
00:24:38,400 --> 00:24:41,580
Well done, thanks Big Tommaso. Hello,

367
00:24:44,540 --> 00:24:46,000
thanks for everything.

368
00:24:46,400 --> 00:24:49,780
Thanks Big Tommy on the advice on
Afterwards, I'm really going now

369
00:24:49,780 --> 00:24:50,780
straight.

370
00:24:51,180 --> 00:24:56,260
Pastry chefs and pastry chefs here we are, yes
the fateful moment has arrived, one is missing

371
00:24:56,260 --> 00:24:58,160
minute. I'm here.

372
00:24:58,800 --> 00:25:02,240
Thanks, are you waiting for the bus?
I have it in the trigo.

373
00:25:02,460 --> 00:25:06,460
I don't have enough time to take her down and
so I had to leave the ring for

374
00:25:06,460 --> 00:25:10,520
keep it up. A standing cake is better
what a loose apron.

375
00:25:10,740 --> 00:25:14,980
Carmen, do you want to try to make her look a little?
I wear it like this.

376
00:25:16,140 --> 00:25:22,940
Ten, nine, eight, seven. Bring the
sweets on the counter.

377
00:25:24,560 --> 00:25:26,860
Five, four.

378
00:25:28,840 --> 00:25:32,760
3, 2, 1, stop!

379
00:25:34,160 --> 00:25:36,160
Take a step back.

380
00:25:36,860 --> 00:25:41,680
Congratulations, you have just finished it
your first creative test.

381
00:25:42,260 --> 00:25:43,440
We did it.

382
00:25:43,820 --> 00:25:48,380
I've seen a few cakes, but you look like them
so so.

383
00:25:48,700 --> 00:25:51,200
I did it in record time.

384
00:25:52,680 --> 00:25:57,180
The pastry chefs' debut ends in
satisfactions and hardships.

385
00:25:57,630 --> 00:26:00,650
Let's start with Alice's dessert.

386
00:26:01,470 --> 00:26:05,810
It is now up to the judges to evaluate the
quality and taste of these first 16

387
00:26:05,810 --> 00:26:12,110
creations. I made a baked cheesecake
with sandblasted shortcrust pastry base, a cream

388
00:26:12,110 --> 00:26:17,470
cheese flavored with valiglia and
lemon and a fruit jam on top

389
00:26:17,470 --> 00:26:19,430
of berries and fresh berries.

390
00:26:19,800 --> 00:26:23,460
It was one of the first desserts I made
with my mom and my grandmother together

391
00:26:23,460 --> 00:26:26,460
and friends and relatives ask me
almost always that one.

392
00:26:26,720 --> 00:26:28,360
Do you eat strawberry weed?

393
00:26:29,200 --> 00:26:31,800
It's true, I'll be careful, I won't wear it
more.

394
00:26:32,380 --> 00:26:37,180
Then if I have fresh fruit I decorate only with
fresh fruit or I put some flowers

395
00:26:37,180 --> 00:26:41,920
real edibles. The little flowers pass by
of sugar, leave the tongue with a

396
00:26:41,920 --> 00:26:43,580
not very nice color. Certain.

397
00:26:43,920 --> 00:26:47,040
I still like having the tongue
colourful.

398
00:26:48,620 --> 00:26:50,460
They are very colorful. Oh, okay.

399
00:26:52,140 --> 00:26:53,920
Have you met a funny person?

400
00:26:55,860 --> 00:27:00,340
Alice, I find the interior very good,
very moist, but you have some left

401
00:27:00,360 --> 00:27:01,680
back cooking the bottom.

402
00:27:01,960 --> 00:27:05,900
For the rest, it's not bad as a start.
Good. Alice, I agree with

403
00:27:05,900 --> 00:27:08,940
Thomas. The idea is very nice,
the execution a little less, but I

404
00:27:08,940 --> 00:27:10,960
bald. Come on, let's do it!

405
00:27:11,200 --> 00:27:12,200
On!

406
00:27:12,320 --> 00:27:13,320
Go!

407
00:27:15,780 --> 00:27:19,160
Armando, dedicated this dessert to
mother in law.

408
00:27:19,380 --> 00:27:21,660
To the mother-in-law? Didn't he also dream about it?
Yes.

409
00:27:22,100 --> 00:27:29,100
A simple sponge cake base with a
lightly add water, sugar and lemon

410
00:27:29,100 --> 00:27:32,120
with a chocolate cream and a cream
pastry chef.

411
00:27:32,650 --> 00:27:35,890
The cake doesn't appeal to me on an aesthetic level
go crazy, but for the white of the color,

412
00:27:35,910 --> 00:27:38,650
because it wouldn't be bad. Indeed, you have
he also had a nice manual ability. You know

413
00:27:38,650 --> 00:27:39,650
use the bag.

414
00:27:39,850 --> 00:27:42,630
True strength is within. You made a pan
of Spain that is not a cloud.

415
00:27:42,890 --> 00:27:47,610
The chocolate cream is also very good.
Only when you cut a cake in two does it

416
00:27:47,610 --> 00:27:51,430
half. Not a third, two thirds. A
a little bit of liquor was fine

417
00:27:51,430 --> 00:27:54,670
place some water and sugar with lemon.
You can also moisten with freshly squeezed juice

418
00:27:54,670 --> 00:27:58,150
lemon and oranges. Certain. To give a little
tasteful. I really like it inside, I

419
00:27:58,150 --> 00:28:02,690
like it less outside. But congratulations. E
alive! You can see my mother-in-law from above

420
00:28:02,690 --> 00:28:03,690
he caressed me.

421
00:28:04,070 --> 00:28:05,630
It's your time, Vittoria.

422
00:28:06,790 --> 00:28:11,610
Vittoria's cake is a naked cake
chocolate, filled with raspberry bottoms

423
00:28:11,610 --> 00:28:13,490
and mascarpone cream with chocolate.

424
00:28:13,880 --> 00:28:18,580
And then I put the violets as decoration
of thought, the raspberries, be the cake

425
00:28:18,580 --> 00:28:22,200
is precisely all the ingredients, the
chocolate in particular, me

426
00:28:22,200 --> 00:28:26,580
they represent. You did a great one
cake, I like the violets on top, the

427
00:28:26,580 --> 00:28:29,640
taste is good, there is raspberry
inside that refreshes everything, there is,

428
00:28:29,680 --> 00:28:33,180
otherwise it would have been a nice cloak
with chocolate. You also made a

429
00:28:33,180 --> 00:28:34,580
great start, well done. Good.

430
00:28:35,020 --> 00:28:38,260
The one that gives me a little less
satisfaction is the mascarpone cream with

431
00:28:38,260 --> 00:28:42,120
chocolate because I would have preferred one
lighter mousse because we already have the

432
00:28:42,120 --> 00:28:43,840
cake which is quite heavy. Okay.

433
00:28:44,140 --> 00:28:46,000
But it started very well, congratulations.

434
00:28:46,860 --> 00:28:50,820
So far everything has gone pretty smoothly.
Now it's Carmen's turn.

435
00:28:51,160 --> 00:28:57,020
I got a little lost and I hesitate to do it again
this way. A glass.

436
00:28:58,020 --> 00:29:02,500
The first version was supposed to be one
sablé based lemon pie with meringue and

437
00:29:02,500 --> 00:29:03,500
lemon cream.

438
00:29:03,790 --> 00:29:04,950
A disaster happened.

439
00:29:05,370 --> 00:29:09,630
There is a sour taste, but very much so
sweet. I'm not crazy about this

440
00:29:09,630 --> 00:29:11,450
sweetness even overpowers acidity.

441
00:29:11,650 --> 00:29:15,470
So lower it by 50%
quietly sugar them, but not there

442
00:29:15,470 --> 00:29:16,470
I like little sugar.

443
00:29:16,530 --> 00:29:17,810
We need to improve on this, huh?

444
00:29:18,430 --> 00:29:19,590
It's fine, okay.

445
00:29:20,470 --> 00:29:24,750
Other pastry chefs try instead
convince the judges by revisiting i

446
00:29:24,750 --> 00:29:26,310
great traditional classics.

447
00:29:27,210 --> 00:29:30,950
Isabella celebrates her origins with a
Sicilian cannoli version

448
00:29:30,950 --> 00:29:34,330
yarrow. It's a dessert that really suits me
makes you go home.

449
00:29:34,550 --> 00:29:35,550
Where exactly is it from?

450
00:29:35,870 --> 00:29:39,870
Salemi, province of Trapani. We say goodbye
Giulia Salemi.

451
00:29:43,150 --> 00:29:47,550
Isabella. It really reminds me of cannoli.
It's just a shame that it gets a little soaked

452
00:29:47,550 --> 00:29:48,549
center, rightly so.

453
00:29:48,550 --> 00:29:51,390
You could isolate it, but you'll learn everything
these things gradually during the

454
00:29:51,390 --> 00:29:55,310
route. So well done, excellent
start. Thank you. But not next time

455
00:29:55,310 --> 00:29:59,090
Leave cardboard underneath the cake which absorbs
everything, which is very bad.

456
00:29:59,310 --> 00:30:04,530
The decoration is fine, but the waffles
you have to make them more beautiful because you see what they are

457
00:30:04,530 --> 00:30:06,730
all uneven, which is not nice to
see.

458
00:30:07,110 --> 00:30:08,110
All right.

459
00:30:08,330 --> 00:30:10,450
From Sicily we move on to Veneto.

460
00:30:12,220 --> 00:30:17,200
Luca reinterprets the tiramisu, transforming it
in a single portion. I wanted to give a

461
00:30:17,200 --> 00:30:22,060
personal touch which is a coffee gel
bitter and grappa. Do you understand?

462
00:30:22,300 --> 00:30:24,080
But you wet the ladyfinger, right?

463
00:30:24,340 --> 00:30:26,000
Yes, I wet it, maybe a little.

464
00:30:26,280 --> 00:30:29,700
But it's strange, you got the recipe wrong,
why do you see that it's glue?

465
00:30:30,179 --> 00:30:33,340
That's why it doesn't get wet for you
taken. It's a shame because at the level of

466
00:30:33,340 --> 00:30:35,620
sweet is well thought out and also well
balanced.

467
00:30:35,920 --> 00:30:40,180
Good at designing the single portion, in the
first try to make sense. Very clever, like that

468
00:30:40,180 --> 00:30:41,840
you play back off. Thanks, we like it.

469
00:30:42,100 --> 00:30:44,420
From here you just have to work hard.

470
00:30:44,640 --> 00:30:49,940
Thank you. Put your head, technique and
the brain.

471
00:30:50,700 --> 00:30:54,200
Manuel also offers a tiramisu
revisited with cocoa shortcrust pastry,

472
00:30:54,380 --> 00:30:57,140
ladyfinger, coffee cream and cream
mascarpone.

473
00:30:57,360 --> 00:31:02,220
It's the dessert my mother used to make for us
always when we were children and since

474
00:31:02,220 --> 00:31:06,580
when he passed away it was the
sweet that the family always has

475
00:31:06,580 --> 00:31:08,160
a little united.

476
00:31:10,000 --> 00:31:11,000
Pulled up.

477
00:31:11,260 --> 00:31:17,800
Exact. It's not how I wanted it to come out
but... You can tell it's a sweet load

478
00:31:17,800 --> 00:31:18,800
of feeling.

479
00:31:20,780 --> 00:31:25,560
All together you can feel the tiramisu, though
it's not a good presentation and when

480
00:31:25,560 --> 00:31:30,620
you put a wafer that you place on a
creamy that is moist, must be isolated. What

481
00:31:30,620 --> 00:31:34,100
sorry that you broke up, because the
Savoyard a cloud came to you,

482
00:31:34,120 --> 00:31:38,360
wet to perfection. The creamy
together with coffee it increases even more

483
00:31:38,360 --> 00:31:41,020
plus the taste of coffee. There's a lot
potential. Bravo.

484
00:31:41,300 --> 00:31:43,100
This is a great compliment.

485
00:31:44,000 --> 00:31:46,680
With the next two tests we try to
give your best.

486
00:31:47,380 --> 00:31:48,640
Happy offering, he says.

487
00:31:49,200 --> 00:31:54,420
It is a plum cake flavored with lime and
vanilla, filled with a raspberry gel,

488
00:31:54,460 --> 00:31:59,960
frosted with pink chocolate, with a
raspberry whipped ganache and hearts

489
00:31:59,960 --> 00:32:03,620
in chocolate representing love
both for pastry making but above all

490
00:32:03,620 --> 00:32:04,640
for my mother.

491
00:32:05,740 --> 00:32:11,060
You will have grouted the cake first with the
ganache, so you frost perfectly and then

492
00:32:11,060 --> 00:32:12,180
you use it for decoration.

493
00:32:12,440 --> 00:32:14,120
They are little tricks of the trade.

494
00:32:14,380 --> 00:32:15,960
How old are you Onofrio? 19.

495
00:32:16,280 --> 00:32:18,520
It's the smallest. I'm still in
guarantee.

496
00:32:20,540 --> 00:32:25,000
Onofrio, you were wrong about the jelly,
but it's really really good.

497
00:32:25,340 --> 00:32:27,240
Compliments. Well done Onofrio.

498
00:32:28,300 --> 00:32:32,380
The competitors with their cakes
they tell the beginning of the love story

499
00:32:32,380 --> 00:32:33,380
with pastries.

500
00:32:33,630 --> 00:32:37,650
Alessia. But in love there is no shortage of
complicated moments, even with

501
00:32:37,650 --> 00:32:41,750
basic preparations, such as shortcrust pastry
of Alessia's grandmother's cake with

502
00:32:41,750 --> 00:32:42,950
pine nuts and caramel.

503
00:32:43,770 --> 00:32:47,650
Alessiuccia, the pastry. In the middle of
frangipane has remained far behind

504
00:32:47,650 --> 00:32:48,650
completely detaches.

505
00:32:48,810 --> 00:32:52,770
Too bad because the taste is very good.
It tastes like grandma's cake, it definitely does

506
00:32:52,770 --> 00:32:54,030
a dessert that reminds me of home.

507
00:32:54,370 --> 00:32:58,330
From next time I will be very careful
when cooking the pastry.

508
00:32:59,410 --> 00:33:01,750
Donato also slipped on the pastry.

509
00:33:02,230 --> 00:33:03,230
Is that all there is?

510
00:33:03,560 --> 00:33:07,360
forced to fall back on a dessert
dish rich in aromatic elements and

511
00:33:07,360 --> 00:33:11,500
spicy. I apologize for the
presentation, the original project was

512
00:33:11,500 --> 00:33:15,800
another, had some problems. There is
so much of it is dry and consequently it is

513
00:33:15,800 --> 00:33:17,080
like eating a bowl of crumble.

514
00:33:17,520 --> 00:33:20,260
So you're home soon.

515
00:33:20,520 --> 00:33:24,040
When you go into the world of weaving at the
dish it's really complicated to make one

516
00:33:24,040 --> 00:33:26,640
done well. Above all, you could do it
three of dishes, there are three of us.

517
00:33:27,340 --> 00:33:30,480
Too bad because it's a good dessert, I'm there
so many great elements inside.

518
00:33:31,000 --> 00:33:32,000
Okay.

519
00:33:32,610 --> 00:33:36,350
Problems also for Marco, who had
imagined a cake with dough rings

520
00:33:36,350 --> 00:33:40,950
shortcrust pastry, custard and jam
raspberries and strawberries, but in the end it has

521
00:33:40,950 --> 00:33:43,150
presented complete with a ring
metal.

522
00:33:44,110 --> 00:33:47,470
Present a cake with the ring
It's not the best around.

523
00:33:47,950 --> 00:33:51,890
I had some problems with the pasta
shortcrust pastry and therefore I stretched all the

524
00:33:51,890 --> 00:33:55,250
preparations. You had to put the pastry
external and the sponge cake rather

525
00:33:55,250 --> 00:33:59,190
to the base if you wanted to do something more
creative. You never put on cream

526
00:33:59,190 --> 00:34:02,150
as the last layer because it remains
stuck everywhere.

527
00:34:02,510 --> 00:34:05,630
Before starting next time
think and a masterpiece comes out.

528
00:34:05,710 --> 00:34:06,710
Thank you.

529
00:34:07,610 --> 00:34:09,530
But the problem isn't just the pastry.

530
00:34:10,170 --> 00:34:13,969
Grazia, for example, despite having finished
with its ricotta cake with largo

531
00:34:13,969 --> 00:34:17,310
advance, make another preparation mistake
basic.

532
00:34:17,670 --> 00:34:22,010
I would call your bisque an omelette
because it really resembles an omelette

533
00:34:22,010 --> 00:34:25,590
eggs and then it doesn't get wet. It has become
just a rubber.

534
00:34:25,909 --> 00:34:31,650
Certain. For me you made an average start
and I'm sure it will improve.

535
00:34:31,929 --> 00:34:36,050
I'll take this reproach, okay, la
next time I'll do better.

536
00:34:37,330 --> 00:34:41,610
Now it's Stefano's turn with a tart
pistachio and strawberries reminiscent of

537
00:34:41,610 --> 00:34:45,650
said love is not beautiful if it is not
quarrel. This is a love

538
00:34:45,650 --> 00:34:46,650
really complicated.

539
00:34:47,500 --> 00:34:52,139
I had a problem with the frangipane
which was not cooked. But it's strange that you

540
00:34:52,139 --> 00:34:55,380
has fallen so far behind in cooking
frangipane. In my opinion, cake is needed

541
00:34:55,380 --> 00:34:56,319
an hour at a time.

542
00:34:56,320 --> 00:34:58,680
Did you miscalculate the timing? Eh,
probably yes.

543
00:34:59,420 --> 00:35:01,980
Stefanuccio, we started with a
I am limping.

544
00:35:03,080 --> 00:35:06,740
The frangipane he cornered
Stefano appears again.

545
00:35:07,420 --> 00:35:11,940
I made a tart with a frangipane
with hazelnuts and rosemary. You know that I

546
00:35:11,940 --> 00:35:13,680
do I make an apple and rosemary tart?

547
00:35:13,960 --> 00:35:14,759
I know.

548
00:35:14,760 --> 00:35:16,380
How many times have you made this cake?

549
00:35:16,800 --> 00:35:18,000
I've done it three times.

550
00:35:18,360 --> 00:35:21,080
You had already used rosemary
precedence?

551
00:35:21,320 --> 00:35:22,320
Never.

552
00:35:23,140 --> 00:35:24,240
It's too much.

553
00:35:24,680 --> 00:35:28,420
No, you were kidding yourself. It was just for
make the anxiety rise even more.

554
00:35:28,960 --> 00:35:32,680
But I would have used it differently. Mi
I'm used thinner.

555
00:35:32,920 --> 00:35:36,040
I'm curious to know the opinion of
Ernst.

556
00:35:36,340 --> 00:35:38,100
The pastry is perfect.

557
00:35:38,750 --> 00:35:42,570
I also really like frangipane, just
if I make a hazelnut frangipane

558
00:35:42,570 --> 00:35:46,330
to be cut with almond flour,
because hazelnut is very heavy. Ah,

559
00:35:46,330 --> 00:35:49,970
ok. It's little things that fix you,
but you're on the right track.

560
00:35:50,230 --> 00:35:51,230
Compliments.

561
00:35:52,610 --> 00:35:57,290
We move on to Omar, who even goes to Knam
borrows his famous tre

562
00:35:57,290 --> 00:35:58,290
chocolates.

563
00:35:59,130 --> 00:36:02,370
You told me, you have to honor yours
first love. Ah!

564
00:36:02,980 --> 00:36:03,980
Master Knam.

565
00:36:04,100 --> 00:36:06,320
I don't like the presentation like this.

566
00:36:06,640 --> 00:36:08,860
I'll put this one under the paraculagine.

567
00:36:09,480 --> 00:36:10,480
All right.

568
00:36:10,820 --> 00:36:14,740
It's a croustillon with grains of
hazelnut sandblasted with chocolate

569
00:36:14,740 --> 00:36:19,980
dark. In half there is a mousse
milk chocolate and Earl Gray tea and

570
00:36:19,980 --> 00:36:22,740
on top of a white cardamom mousse.

571
00:36:22,940 --> 00:36:25,300
The croustillon below is too tall.

572
00:36:25,540 --> 00:36:29,960
I can play basketball with this
cake, there is too much jelly. I don't feel the

573
00:36:29,960 --> 00:36:31,500
tea and I don't even smell the cardamom.

574
00:36:31,840 --> 00:36:35,460
And so much cocoa on the surface, one
you have to be careful when you eat it,

575
00:36:35,480 --> 00:36:37,140
otherwise he will kill himself.

576
00:36:37,500 --> 00:36:41,720
Ernst already told you the defects, but
I appreciated two things. The fact that you

577
00:36:41,720 --> 00:36:43,420
he ventured and the shirt.

578
00:36:43,680 --> 00:36:45,480
I like.

579
00:36:45,780 --> 00:36:47,380
Is this the coolest shirt you have?

580
00:36:47,760 --> 00:36:49,320
No, I have. No, right?

581
00:36:49,860 --> 00:36:51,600
You brought some, we'll see.

582
00:36:52,360 --> 00:36:55,540
Tommaso, I promise I'll wear your shirt
I'll show many more, why not

583
00:36:55,540 --> 00:36:56,540
I want to stop.

584
00:36:56,940 --> 00:37:00,080
But Knamm's iconic cake reappears
with Daniele.

585
00:37:00,670 --> 00:37:03,610
His, however, is a Bavarian three-way
chocolates.

586
00:37:04,210 --> 00:37:10,170
It's definitely one of my favorite desserts
made me dream of being able to make pastry

587
00:37:10,170 --> 00:37:13,410
in a slightly more... Professional way?

588
00:37:13,610 --> 00:37:14,650
Yes, here it is.

589
00:37:15,230 --> 00:37:18,370
Daniela, it's a cake that is impeccable.
It's almost better than Ernst's.

590
00:37:18,970 --> 00:37:19,970
Almost, huh?

591
00:37:20,050 --> 00:37:21,610
Almost, almost. Let's not exaggerate.

592
00:37:22,370 --> 00:37:25,010
The cake looks very clean.

593
00:37:25,290 --> 00:37:27,010
The layers are perfect.

594
00:37:27,770 --> 00:37:32,410
Even the structure, the softness is
perfect, so I have a cake like this

595
00:37:32,410 --> 00:37:33,410
I would put it on my desk.

596
00:37:33,910 --> 00:37:37,410
Compliments. Said by the king of the
chocolate.

597
00:37:38,130 --> 00:37:41,930
I think that's the best compliment
of my life.

598
00:37:42,210 --> 00:37:45,930
If this is the first cake, we're at
place. Who begins well in the middle of the

599
00:37:45,930 --> 00:37:49,530
'work, I think we're already a third of the way.

600
00:37:50,650 --> 00:37:55,330
Pastry chefs, this was just
the beginning. The big one will arrive soon

601
00:37:55,330 --> 00:38:00,590
master, Iginio Massari. Who knows if the
passion between me and him will come back as

602
00:38:00,590 --> 00:38:01,730
that of the past.

603
00:38:04,010 --> 00:38:07,550
The arrival of maestro Massari makes you beat
heart to everyone.

604
00:38:08,810 --> 00:38:14,930
But for some pastry chefs like Omar,
Stefano e

605
00:38:14,930 --> 00:38:19,860
Carmen... The technical test will be used for
recover the errors just made.

606
00:38:20,860 --> 00:38:25,140
There are still two tests to go, so you have that
follow progressing.

607
00:38:31,420 --> 00:38:36,340
Dear pastry chefs and pastry chefs, we are
finally arrived at the moment of

608
00:38:36,340 --> 00:38:39,160
first technical test of the season.

609
00:38:41,850 --> 00:38:47,090
You will have to replicate a dessert following the
recipe, but without being able to see the dessert

610
00:38:47,090 --> 00:38:53,590
original. Under the relentless gaze
of... Not

611
00:38:53,590 --> 00:38:56,810
I still said no, no, there is
of enthusiasm.

612
00:38:57,890 --> 00:38:59,890
More enthusiasm or more fear?

613
00:39:00,110 --> 00:39:01,110
There is two.

614
00:39:01,390 --> 00:39:06,250
I fear master Egino slightly
Massari, but I'm very happy with

615
00:39:06,250 --> 00:39:07,530
be able to meet him.

616
00:39:07,910 --> 00:39:09,790
Raise your hand if you feel the most fear.

617
00:39:10,570 --> 00:39:11,570
Both.

618
00:39:13,290 --> 00:39:15,670
Raise your hand if you feel the most enthusiasm.

619
00:39:16,410 --> 00:39:22,690
Maestro Massari is a bit like for me
Aristotle has the charm of a thinker.

620
00:39:23,030 --> 00:39:25,690
Raise your hand if you would like to be the
genius.

621
00:39:27,470 --> 00:39:31,410
Armando, you're almost there, at least at the level
registry.

622
00:39:31,910 --> 00:39:34,630
I would make this cake rounder.

623
00:39:35,470 --> 00:39:39,450
Here we go, I'll do what it's done in
airport, stay there.

624
00:39:41,880 --> 00:39:48,740
I take the name that so... Lord and
gentlemen, welcome to Iginio

625
00:39:48,740 --> 00:39:49,740
Massari!

626
00:39:56,400 --> 00:39:57,560
Wow,

627
00:39:58,700 --> 00:40:01,000
the master finally!

628
00:40:04,520 --> 00:40:07,680
The ultimate in pastry making.

629
00:40:09,870 --> 00:40:11,690
Certainly a man of great charm.

630
00:40:12,770 --> 00:40:15,030
He's just a true master.

631
00:40:16,050 --> 00:40:21,030
But... I've never heard of it in life
mine.

632
00:40:21,590 --> 00:40:23,070
Maybe from his era.

633
00:40:25,380 --> 00:40:32,200
Master, I was afraid to be
forgotten, so... Brenda, not

634
00:40:32,200 --> 00:40:33,380
the sock was needed.

635
00:40:33,660 --> 00:40:38,360
I was afraid he had fallen in love with someone
another presenter, understand? My wife

636
00:40:38,360 --> 00:40:40,900
she's not jealous, you didn't have to be either
you.

637
00:40:44,080 --> 00:40:48,040
Perfect Iginio, then I would say yes
start now. What will the theme be

638
00:40:48,040 --> 00:40:52,980
of the first technical test of the
season? Since we are talking about

639
00:40:52,980 --> 00:40:59,980
first times, a dessert was chosen
ancient that was born roughly in the year

640
00:40:59,980 --> 00:41:03,200
1000, is called Panforte di Siena.

641
00:41:03,960 --> 00:41:07,560
I am a little more predisposed to
modern pastry shop I find myself making a

642
00:41:07,560 --> 00:41:13,560
traditional dessert, so there is a
a little panic. On the bottom there is a disk of

643
00:41:13,560 --> 00:41:19,540
wafer, citrus fruit, candied fruit,
almonds, honey, sugar and

644
00:41:19,540 --> 00:41:25,220
spices. It is a very decoration
elegant, made with a mass a

645
00:41:25,220 --> 00:41:27,240
cigarette, very simple.

646
00:41:27,660 --> 00:41:29,840
I don't know where to start, we'll see.

647
00:41:30,430 --> 00:41:34,350
As in all technical tests
obviously the tastings will be in the dark,

648
00:41:34,430 --> 00:41:38,890
so my time has come
favorite, the one where you leave

649
00:41:38,890 --> 00:41:43,490
and you leave me alone with Iginio, then
feel free to sit outside, anyway

650
00:41:43,490 --> 00:41:44,490
we'll see soon.

651
00:41:44,630 --> 00:41:45,670
Good luck! HI!

652
00:41:46,510 --> 00:41:47,510
Until we meet again!

653
00:41:49,450 --> 00:41:55,570
Brenda, before we begin I would like to give a
I recommend to all competitors.

654
00:41:56,010 --> 00:42:00,290
If you don't want to be wrong, read
the recipe carefully.

655
00:42:00,810 --> 00:42:04,610
Are you all capable of reading or is there
anyone who is illiterate?

656
00:42:05,950 --> 00:42:09,750
Well, me with this charge of optimism
I would start the test.

657
00:42:10,070 --> 00:42:11,150
Yes, yes, yes.

658
00:42:11,490 --> 00:42:14,510
You will have 100 minutes available.

659
00:42:14,970 --> 00:42:18,870
3, 2, 1, panforte in the oven.

660
00:42:19,450 --> 00:42:23,550
Good luck. Panforte is the first
dessert that has been remembered since

661
00:42:23,550 --> 00:42:27,180
Middle Ages. And to replicate it as best as possible
thus returning to the roots of

662
00:42:27,180 --> 00:42:31,520
Italian tradition, we must obey the
maestro Massari and follow letter i

663
00:42:31,520 --> 00:42:33,000
various steps of the recipe.

664
00:42:33,220 --> 00:42:37,840
I think I'm not an alphabet, like
says maestro Eugenio, so come on, come on

665
00:42:37,840 --> 00:42:38,819
we will do it.

666
00:42:38,820 --> 00:42:43,500
After the creative test that went
very, very good, first time with

667
00:42:43,500 --> 00:42:45,680
panforte I live peacefully.

668
00:42:46,490 --> 00:42:50,610
Usually the first few times I do it
take a lot of anxiety, but you don't

669
00:42:50,610 --> 00:42:53,150
can come out in the first episode because
otherwise what did I come to do?

670
00:42:53,530 --> 00:42:57,990
Ninth. The first test I did a
complete disaster, now of course I

671
00:42:57,990 --> 00:42:58,928
I have to do it again.

672
00:42:58,930 --> 00:43:01,850
I brought my talisman like this at least
he'll give me a hand.

673
00:43:02,510 --> 00:43:04,970
It is the letter that felt mine
wife.

674
00:43:06,710 --> 00:43:10,710
Cheerful, plumber and former volleyball player
with colorful shirts, under the

675
00:43:10,710 --> 00:43:13,810
marquee Omar wants to find again
the adrenaline of competition.

676
00:43:14,270 --> 00:43:18,270
Today he dreams of new challenges such as bringing i
its desserts around Europe on board

677
00:43:18,270 --> 00:43:21,430
of his camper with his wife
Ilaria. He told me, chase yours

678
00:43:21,430 --> 00:43:24,030
dream. You have no idea how much they are
proud and happy that you have

679
00:43:24,030 --> 00:43:26,910
reached this beautiful goal and
one of the most beautiful sensations ever

680
00:43:26,910 --> 00:43:27,888
they can try.

681
00:43:27,890 --> 00:43:30,150
Enough because otherwise I'll cry and not do anything
nothing more.

682
00:43:30,430 --> 00:43:31,470
My love is great.

683
00:43:32,050 --> 00:43:36,230
Oh no, on the contrary, you have to work hard
do to please the judges.

684
00:43:37,110 --> 00:43:43,020
Canella. Cloves, coriander,
nutmeg, black pepper. They are

685
00:43:43,020 --> 00:43:47,460
basic spices, but it doesn't have to
overpower the delicacy of

686
00:43:47,460 --> 00:43:50,940
almond. Oh yes, and when you can
incorporate the syrup inside, if

687
00:43:50,940 --> 00:43:53,860
you don't cook it well, there is a risk that
then it becomes too hard or too much

688
00:43:53,860 --> 00:43:55,640
soft. So here the temperature is
everything.

689
00:43:55,900 --> 00:43:59,420
Without forgetting that the host at the base
it has a double function, not only that

690
00:43:59,420 --> 00:44:03,500
to detach the cake from the bottom of the
pan, but make sure it stays whole

691
00:44:03,500 --> 00:44:07,160
the humidity inside the cake. Always
easy, but here it is very important.

692
00:44:12,029 --> 00:44:18,610
This is a recipe I don't know
I have to be careful one of the falls

693
00:44:18,610 --> 00:44:22,250
passage and I begin to cut the
almond

694
00:44:23,210 --> 00:44:26,610
Of the whole recipe the only thing that
I'm afraid it's just time, because clearly

695
00:44:26,610 --> 00:44:29,850
there are various preparations, the
measurements must be precise and

696
00:44:29,850 --> 00:44:33,610
then the competition comes out here. Who is he
the one he came closest to doing

697
00:44:33,610 --> 00:44:34,730
the perfect taste?

698
00:44:35,030 --> 00:44:38,310
It's definitely me, because I'm the
number one, wow!

699
00:44:39,210 --> 00:44:43,130
Then clearly we need to see how many
other unique numbers are, but I am the

700
00:44:43,130 --> 00:44:44,130
number one.

701
00:44:45,070 --> 00:44:49,770
What do you expect from the competitors of
this year? That in the end they will fear me

702
00:44:49,770 --> 00:44:54,190
everyone. In my opinion too. Give them to him
present? Yes. Shall we go? Let's go. Then the

703
00:44:54,190 --> 00:44:59,010
sign the table is now gone.
We broke the ice.

704
00:44:59,330 --> 00:45:00,330
Well.

705
00:45:00,710 --> 00:45:05,510
I know that the teacher cares a lot about it
precision, so I'm trying to

706
00:45:05,510 --> 00:45:10,650
cut the citron and orange cubes
candied on 5 mm.

707
00:45:12,520 --> 00:45:16,860
Alessia, meet Iginio Massari who
needs no introduction.

708
00:45:18,080 --> 00:45:22,740
Master, you must know what Alessia does
the archaeologist and today you find yourself ad

709
00:45:22,740 --> 00:45:27,040
tackle one of the oldest desserts
of the pastry shop. You ate it

710
00:45:27,040 --> 00:45:29,260
yet? Ate yes, I didn't prepare it
never.

711
00:45:29,480 --> 00:45:33,340
You want me to make you write the recipe
in ancient Greek and Latin so you are more

712
00:45:33,340 --> 00:45:34,580
are you comfortable? Yes, it's an honor.

713
00:45:34,810 --> 00:45:36,390
Here, I can say Calimero.

714
00:45:36,950 --> 00:45:38,750
Calispera. Let's hope.

715
00:45:39,410 --> 00:45:45,590
The hardest difficulty you will have is the
cooking. Yes. The oven here you should

716
00:45:45,590 --> 00:45:51,830
open it two millimetres. Okay. Nella
cooking and a wisp of steam comes out. Okay.

717
00:45:52,190 --> 00:45:55,010
And the panforte becomes perfect. Thank you.
Later.

718
00:45:55,250 --> 00:45:56,250
Later.

719
00:45:56,810 --> 00:46:01,210
In this very first technical test the
maestro Massari is particularly

720
00:46:01,210 --> 00:46:02,990
magnanimous and gives advice.

721
00:46:03,370 --> 00:46:05,410
Give the foil. Do I have foil?

722
00:46:05,650 --> 00:46:09,910
Make a very small ball and put it
in the middle. Ok, fine, thanks.

723
00:46:10,110 --> 00:46:13,250
He didn't say the foil trick
not everyone. Not everyone said it, but me

724
00:46:13,250 --> 00:46:14,970
I hold his hand. Oh, but yes.

725
00:46:15,190 --> 00:46:18,930
No, but make it tough, then in the end if
someone needs to be helped

726
00:46:18,930 --> 00:46:24,510
I run. I'll ask you a little question.
Yes. What is the most precious thing that there

727
00:46:24,510 --> 00:46:25,249
'man has?

728
00:46:25,250 --> 00:46:26,250
The time.

729
00:46:26,390 --> 00:46:28,050
Do you make them one cube at a time?

730
00:46:28,650 --> 00:46:34,100
Eh, a... You're right, master, now I
I move. Look behind you, you see that he

731
00:46:34,100 --> 00:46:35,660
he's not wasting his time.

732
00:46:35,900 --> 00:46:38,340
Well done, now I'll follow your advice.

733
00:46:39,020 --> 00:46:45,720
I feel even more pressure

734
00:46:45,720 --> 00:46:50,420
on. The anxiety begins to set in
feel and it's time to chop the various ones

735
00:46:50,420 --> 00:46:52,180
spices that will enrich the pan forte.

736
00:47:11,269 --> 00:47:14,590
In fact, it exists in Isabella's life
space for everyone and everything.

737
00:47:14,850 --> 00:47:18,750
Family, friends, his country, the
work as an engineer and a thousand commitments

738
00:47:18,750 --> 00:47:23,310
newspapers. Smiling and full of
energy, after difficult years he decided

739
00:47:23,310 --> 00:47:27,130
to finally dedicate more time to this
who really loves pastry making.

740
00:47:27,530 --> 00:47:29,570
You make me like almonds, don't you?

741
00:47:31,510 --> 00:47:32,550
Will they be toasted?

742
00:47:34,990 --> 00:47:35,908
Oh no.

743
00:47:35,910 --> 00:47:36,808
Not yet?

744
00:47:36,810 --> 00:47:37,810
No.

745
00:47:37,850 --> 00:47:40,750
To peppa. You can't do it anymore.
It can't be done anymore.

746
00:47:40,990 --> 00:47:44,010
Alright, let's try to do everything well
rest. Certain.

747
00:47:45,050 --> 00:47:49,940
The next step is decisive for
an excellent panforte. It is the syrup based

748
00:47:49,940 --> 00:47:54,520
of water, sugar, honey and spices
blend. Bring the mixture to 140.

749
00:47:55,180 --> 00:47:56,660
Mom, what a scent!

750
00:47:57,600 --> 00:47:59,080
Pastry chefs and pastry chefs!

751
00:47:59,680 --> 00:48:00,658
No, no, no!

752
00:48:00,660 --> 00:48:03,660
It's always wonderful to be welcomed like this.

753
00:48:04,040 --> 00:48:10,840
It's been 40 minutes and there's an hour to go
end of this

754
00:48:10,840 --> 00:48:12,680
first technical test.

755
00:48:13,980 --> 00:48:16,780
Madonna, I'm getting anxious. No, not
we get nervous, Alice.

756
00:48:17,240 --> 00:48:18,240
Don't worry.

757
00:48:18,260 --> 00:48:21,460
I'm mega late, but I'm catching up now
quickly.

758
00:48:21,900 --> 00:48:25,540
It's progressing well, everything is normal.
Let's hope so.

759
00:48:26,840 --> 00:48:30,980
Luca Gino Massari is in front of
an authority.

760
00:48:32,060 --> 00:48:34,200
I'm in front... No, no, no.

761
00:48:34,400 --> 00:48:36,580
Does he know what he does for a living?

762
00:48:36,820 --> 00:48:40,960
No. I'm in the municipal police.
Municipal police. What is his

763
00:48:40,960 --> 00:48:43,080
relationship with fines, master?

764
00:48:47,210 --> 00:48:48,610
Well, I pay them.

765
00:48:48,830 --> 00:48:49,910
You never know, maybe.

766
00:48:52,590 --> 00:48:56,790
In addition to giving fines, the Treviso
Luca is passionate about rallying and outdoor life

767
00:48:56,790 --> 00:49:00,870
'open air. He lives with his partner
Jennifer and her two daughters, who are

768
00:49:00,870 --> 00:49:04,330
his number one fans. For not
disappoint them, aim straight for victory,

769
00:49:04,350 --> 00:49:07,250
because Bake Off is the occasion that
had been waiting for a long time.

770
00:49:07,940 --> 00:49:14,140
These things are useless if they go like this
you don't cook on the surface rule, you have to

771
00:49:14,140 --> 00:49:18,080
cut it around there. A thousand thanks.
Good luck Luca, see you. Oh, later

772
00:49:18,080 --> 00:49:21,800
I wanted to ask you a favor. All right,
After. You'll have the list, right, the queue.

773
00:49:22,160 --> 00:49:23,940
No, no, no, no.

774
00:49:24,320 --> 00:49:29,000
Sure Brenda, but here we are cooking,
so let's think about pastry making.

775
00:49:29,960 --> 00:49:34,840
That's right, you should never lose the
concentration, otherwise... No!

776
00:49:36,810 --> 00:49:40,990
As soon as I put the cake in the oven I saw the
my beautiful candies there, all beautiful

777
00:49:40,990 --> 00:49:46,090
cut. I didn't put candied fruit inside
to the compound, I was a bit silly and

778
00:49:46,090 --> 00:49:49,910
Now I'll try to mix them like this,
let's see how it goes.

779
00:49:52,830 --> 00:49:56,430
Heat it lightly in the oven that the
caramel softens and manages to

780
00:49:56,430 --> 00:50:00,760
insert them. And don't worry, throw it in
oven. Luca saw me in difficulty and

781
00:50:00,760 --> 00:50:02,400
Veneto and Veneto help each other.

782
00:50:02,740 --> 00:50:06,940
Not even two minutes. It heats up
caramel and mix it again. I will offer him

783
00:50:06,940 --> 00:50:08,480
some spritzes to thank him.

784
00:50:09,220 --> 00:50:10,500
Now it's a little tough.

785
00:50:10,740 --> 00:50:14,560
If you have some honey around,
put it inside him. Honey? Why here

786
00:50:14,560 --> 00:50:16,600
I risk it being very hard, right?

787
00:50:16,840 --> 00:50:22,800
Yes, it's too hard for me. Okay,
I do it all again and move on. By force.

788
00:50:22,840 --> 00:50:23,840
Okay, come here.

789
00:50:26,280 --> 00:50:29,000
Great Clarissa. Thank you, thank you.

790
00:50:29,880 --> 00:50:31,280
Are we guys excited?

791
00:50:31,540 --> 00:50:35,860
Yes! We're late, of course...
Mark?

792
00:50:36,120 --> 00:50:38,600
Here I am. But do you have a rallying cry?

793
00:50:38,840 --> 00:50:40,540
The cry is are we loaded?

794
00:50:40,940 --> 00:50:41,940
Yes!

795
00:50:42,680 --> 00:50:44,780
But in short, it's not like you get much
good?

796
00:50:45,540 --> 00:50:49,580
Poker is more present in my work
let the voice.

797
00:50:50,750 --> 00:50:51,750
Poker face.

798
00:50:51,950 --> 00:50:54,310
Even you master, she never did
the model?

799
00:50:54,530 --> 00:50:55,670
The brat yes.

800
00:50:55,990 --> 00:50:56,990
No, the model.

801
00:50:58,170 --> 00:51:00,090
Then the mass is not bad.

802
00:51:00,750 --> 00:51:02,690
Strangely enough the genius put me on my own
ease.

803
00:51:03,170 --> 00:51:08,190
It's important to always have order, you are
pretty good. A thousand thanks. Rain

804
00:51:08,190 --> 00:51:10,430
congratulations today Marco, for now.

805
00:51:11,530 --> 00:51:16,410
Marco can breathe a sigh of relief,
but the finish line is still far away, o

806
00:51:16,410 --> 00:51:17,410
maybe not.

807
00:51:18,240 --> 00:51:19,560
Pastry chefs and pastry chefs.

808
00:51:19,920 --> 00:51:20,920
No, no, no.

809
00:51:21,560 --> 00:51:25,480
So, actually yes, it is missing
half an hour. The time has come

810
00:51:25,480 --> 00:51:30,640
obviously to bake your cakes
and I'll give you some advice to umma umma.

811
00:51:30,760 --> 00:51:35,860
The door must remain open
maximum two millimeters, ok?

812
00:51:36,300 --> 00:51:40,260
Don't tell him I told you, okay?
No, we don't tell them.

813
00:51:43,120 --> 00:51:45,360
Master! Did he hear me?

814
00:51:45,580 --> 00:51:46,339
Yes, yes.

815
00:51:46,340 --> 00:51:48,160
Darnit. I won't do it again.

816
00:51:50,460 --> 00:51:54,680
With cooking under control thank you
to Brenda's help, the aspirants

817
00:51:54,680 --> 00:51:58,680
pastry chefs can concentrate on
gingerbread decoration. That's pretty much it

818
00:51:58,680 --> 00:52:05,380
a dough made with flour, egg white,
soft butter and icing sugar.

819
00:52:05,460 --> 00:52:10,900
It's called tulle, tulle, tulle, olle,
olle.

820
00:52:13,220 --> 00:52:18,440
Master. I present to you a great one of yours
fans, Donato. Master, it's a pleasure,

821
00:52:18,440 --> 00:52:19,440
can I shake hands?

822
00:52:19,480 --> 00:52:20,480
It's a pleasure.

823
00:52:20,600 --> 00:52:22,800
You studied his books, right?

824
00:52:23,100 --> 00:52:24,100
Only one book.

825
00:52:24,260 --> 00:52:27,720
Only one, he has four. But I did
university, I was poor. I bought

826
00:52:27,720 --> 00:52:29,200
that's how I have cans of tuna.

827
00:52:30,660 --> 00:52:35,060
With a life dedicated to engineering
computer science, Donato has always felt

828
00:52:35,060 --> 00:52:39,020
a little out of place, but in desserts it has
discovered its true dimension. A

829
00:52:39,020 --> 00:52:42,340
There are friends to support him
especially his girlfriend Raffaella.

830
00:52:42,760 --> 00:52:47,000
With or without Vittoria, his goal is
abandon codes and computers and open up

831
00:52:47,000 --> 00:52:47,819
a bakery.

832
00:52:47,820 --> 00:52:49,760
So are you late? Eh, okay.

833
00:52:50,040 --> 00:52:51,100
Given in one move.

834
00:52:51,600 --> 00:52:55,200
I fly, I fly, I fly. Bye Donato, see you later.
A thousand thanks. Die the wolf. HI.

835
00:52:55,800 --> 00:52:59,660
Time is running out and all it takes is a moment
because everything gets complicated.

836
00:53:00,280 --> 00:53:05,940
Look, mine is completely raw.
The dough in the oven for a quarter of an hour and

837
00:53:05,940 --> 00:53:09,400
It looks pretty much the same as when I have it
put. I'll leave it two more minutes.

838
00:53:10,730 --> 00:53:11,730
Let's see what happens.

839
00:53:11,890 --> 00:53:13,090
I ruined it.

840
00:53:13,350 --> 00:53:15,030
I ruined it.

841
00:53:15,550 --> 00:53:19,390
Actually not for pastry chefs
professionals can be difficult

842
00:53:19,390 --> 00:53:21,490
compare yourself with a medieval dessert.

843
00:53:21,770 --> 00:53:27,690
Master, listen, I can take advantage of the
his chivalrous hand to make four

844
00:53:27,690 --> 00:53:30,090
do you jump? In the Middle Ages.

845
00:53:30,730 --> 00:53:32,190
Let's dance!

846
00:53:32,670 --> 00:53:34,030
How beautiful!

847
00:53:35,030 --> 00:53:36,630
Clarissa, do you want?

848
00:53:36,970 --> 00:53:39,210
It's okay, it will never happen to me again.

849
00:53:39,530 --> 00:53:42,120
Let's go. Did you make dessert? You have it
put?

850
00:53:42,320 --> 00:53:43,800
Yes, he's in batsman.

851
00:53:44,360 --> 00:53:45,700
Get in line now, get in line.

852
00:53:46,660 --> 00:53:47,860
Thank you master.

853
00:53:52,040 --> 00:53:53,040
Excuse me.

854
00:53:53,540 --> 00:53:54,820
Okay?

855
00:53:56,260 --> 00:54:00,220
Small stumbles aside, in the sprint
final only matters to finish the

856
00:54:00,220 --> 00:54:02,020
perfection. Where?

857
00:54:02,820 --> 00:54:04,060
Where's the icing sugar?

858
00:54:04,320 --> 00:54:06,480
Under the watchful eye of the master.

859
00:54:06,780 --> 00:54:08,600
Your panfotto is raw, raw.

860
00:54:09,520 --> 00:54:14,100
Poverty, I was convinced was... Fast
to take out, otherwise it won't come out anymore.

861
00:54:14,220 --> 00:54:19,200
Turn it over. How sugar should be a
veil? Only over there. Why didn't I do it?

862
00:54:19,740 --> 00:54:23,520
I put powdered sugar all over the
panforte and so I'll work straight away.

863
00:54:26,840 --> 00:54:31,700
I have the last step to do, take
the tuile and carry it over. Let's hope that

864
00:54:31,700 --> 00:54:32,700
don't let it break me.

865
00:54:36,170 --> 00:54:37,670
The twill betrayed me.

866
00:54:38,370 --> 00:54:43,330
I'll try to do it again, but I'll never make it.
It's a desperate attempt, but... Everything

867
00:54:43,330 --> 00:54:45,510
inside what I have, let's see what
it happens.

868
00:54:47,150 --> 00:54:51,150
Pastry chefs and pastry chefs here we are, missing
just a minute.

869
00:54:51,390 --> 00:54:56,850
My cake won't fall off. You need,
Clari? I immediately rush to give her one

870
00:54:56,850 --> 00:54:59,170
hand. Go, slowly, slowly, slowly.

871
00:54:59,990 --> 00:55:02,610
Can you? Thank you, saviors.

872
00:55:03,290 --> 00:55:05,870
Wait, you are my saviors.

873
00:55:06,350 --> 00:55:08,850
Helping yourself is truly essential.

874
00:55:10,570 --> 00:55:14,330
A handful of seconds. Go, go, go,
go, go, go. Oh yes, he gave it to me.

875
00:55:14,330 --> 00:55:16,290
Go, go, go, go, go. Quick, quick,
fast, fast.

876
00:55:17,410 --> 00:55:19,290
Fuck you. I broke it.

877
00:55:19,870 --> 00:55:21,890
Five. Wait a second, a second.
Four.

878
00:55:22,150 --> 00:55:23,150
Hate. Three.

879
00:55:23,790 --> 00:55:24,790
Two.

880
00:55:25,470 --> 00:55:26,470
A.

881
00:55:27,850 --> 00:55:30,210
Stop. A step back.

882
00:55:30,570 --> 00:55:31,570
Well done. Well done!

883
00:55:35,750 --> 00:55:39,810
Between hugs and smiles, the pastry chefs
they celebrate the end of the test.

884
00:55:40,530 --> 00:55:43,750
Looking at the other cakes in my opinion
I should be fine.

885
00:55:44,650 --> 00:55:48,450
Who knows if they will keep it the same
enthusiasm even when tasting in the dark.

886
00:55:50,370 --> 00:55:53,970
Pastry chefs, before proceeding though
I would like to ask Iginio to raise the

887
00:55:53,970 --> 00:55:56,070
cloche and reveal the original dessert.

888
00:56:00,030 --> 00:56:01,030
Eh.

889
00:56:03,730 --> 00:56:08,890
Maestro Massari's cake is much more
clean, much more attention to detail.

890
00:56:09,760 --> 00:56:13,220
So master, what do you say? First shot
keep an eye on?

891
00:56:13,460 --> 00:56:14,920
First glance?

892
00:56:16,340 --> 00:56:17,920
I'm a little sad.

893
00:56:18,560 --> 00:56:21,980
Bit, bit, bit, bit. I was very convinced of it
better.

894
00:56:22,480 --> 00:56:26,080
Okay, let's start with the tastings from
first, over there.

895
00:56:27,220 --> 00:56:28,620
Adiaiaiaiaiai. Wow.

896
00:56:29,100 --> 00:56:31,640
It feels like cutting parmesan cheese.

897
00:56:31,900 --> 00:56:33,500
No, parmesan is easier.

898
00:56:34,000 --> 00:56:35,380
Cooking.

899
00:56:37,640 --> 00:56:43,160
But the spicy paste is correct, the
surface is taken too hot.

900
00:56:43,900 --> 00:56:47,420
The tuile is a little white but it's good,
nice crunchy, well done.

901
00:56:47,800 --> 00:56:49,320
All in all it gets eaten, come on.

902
00:56:49,740 --> 00:56:50,840
Cake number two.

903
00:56:51,460 --> 00:56:53,680
Very irregular, the tuile is not al
center.

904
00:56:53,920 --> 00:56:54,920
Well yes.

905
00:56:56,040 --> 00:57:00,880
The chew is rubbery, he misses it
cooking. Too bad because the tuile was

906
00:57:00,880 --> 00:57:02,120
came out great.

907
00:57:02,320 --> 00:57:04,260
And how were the spices used?

908
00:57:04,480 --> 00:57:05,840
Bad, few. Well.

909
00:57:06,780 --> 00:57:11,780
Will he be able to do better thanks? The third
cake is a tuile completely

910
00:57:11,780 --> 00:57:14,940
wrong. It was better not to wear it.

911
00:57:15,200 --> 00:57:18,980
That was the tuile for me because I in
I've never actually done it.

912
00:57:19,820 --> 00:57:24,120
This one sticks to your teeth. It is
really raw, inedible.

913
00:57:24,820 --> 00:57:28,700
So let's go and see if the fourth
cake is baked.

914
00:57:29,440 --> 00:57:31,520
I hope I don't get blown away.

915
00:57:32,280 --> 00:57:33,920
Raw. Raw.

916
00:57:34,600 --> 00:57:39,920
Here the fruit is excessively large,
but not the idea of such large candied fruit

917
00:57:39,920 --> 00:57:40,859
I'm sorry.

918
00:57:40,860 --> 00:57:44,740
Attention! They needed to be done a little more
small, but when you eat you peck

919
00:57:44,740 --> 00:57:45,638
everything.

920
00:57:45,640 --> 00:57:48,420
Great, let's go to the fifth cake.

921
00:57:48,880 --> 00:57:54,780
On an aesthetic level the tuile is a little lacking
cooking time, it is too white. It is

922
00:57:54,780 --> 00:57:58,060
white chocolate. He put on a cream
protection 50.

923
00:57:59,560 --> 00:58:05,360
Here the spice is felt far, far away,
but for the moment dessert is better.

924
00:58:05,480 --> 00:58:08,340
I agree. At the spice level, a
level of roasting of dried fruit, a

925
00:58:08,340 --> 00:58:09,840
Taste level is the best up
now.

926
00:58:10,140 --> 00:58:14,060
Too bad for Twill, but this is true
very close to the original. The

927
00:58:14,060 --> 00:58:16,860
tastings continue with the sixth
panforte, Alice's.

928
00:58:17,180 --> 00:58:18,180
It's dry.

929
00:58:18,520 --> 00:58:20,040
It almost looks like bread with candied fruit.

930
00:58:20,580 --> 00:58:25,120
The spice part is not here either
been used well.

931
00:58:26,140 --> 00:58:27,140
Seventh.

932
00:58:28,490 --> 00:58:33,310
The dessert itself is bad, but what
I like the balance in this cake

933
00:58:33,310 --> 00:58:37,550
between the taste of almonds, fruit
candied fruit and spices.

934
00:58:38,270 --> 00:58:42,670
Today the judges seem engaged in one
real treasure hunt. Eighth cake.

935
00:58:42,790 --> 00:58:45,630
Finding the good hidden inside
each panforte.

936
00:58:45,870 --> 00:58:49,250
Scinio. Sometimes it is there, other times much less.

937
00:58:49,870 --> 00:58:51,350
There are no candies here.

938
00:58:51,590 --> 00:58:55,530
Maybe they are cut small inside
small. Yes, little ones. Then it is

939
00:58:55,530 --> 00:58:58,670
extremely cooked on the outside, therefore
you have this super crunchy part all over

940
00:58:58,670 --> 00:59:04,150
'external which for goodness sake does not displease, but
we are not in the panforte. It's not a dessert

941
00:59:04,150 --> 00:59:05,950
that I would give to someone.

942
00:59:06,350 --> 00:59:10,830
Between unobtainable candied fruit and barely any spices
mentioned, the judges continue to

943
00:59:10,830 --> 00:59:13,970
look for details that seem to disappear from
one panforte to another.

944
00:59:15,110 --> 00:59:16,670
Maghere. Maghere.

945
00:59:17,180 --> 00:59:18,900
It's very hard to touch.

946
00:59:19,640 --> 00:59:21,360
For me it's not a strong pan.

947
00:59:21,680 --> 00:59:25,660
It looks like gray breadcrumbs. It is
really bad.

948
00:59:26,880 --> 00:59:27,960
Tenth cake.

949
00:59:28,440 --> 00:59:30,200
Number ten, Roberto Maggio.

950
00:59:30,660 --> 00:59:32,200
We have a nice tan tweed.

951
00:59:32,520 --> 00:59:34,860
You all have the same sin up
now?

952
00:59:35,420 --> 00:59:37,460
You can't taste the spices.

953
00:59:38,060 --> 00:59:40,480
But the cake itself is behind baking,
it's gross.

954
00:59:40,700 --> 00:59:44,840
For some aspiring pastry chefs,
finding the right cooking was one

955
00:59:44,840 --> 00:59:46,100
of the most arduous challenges.

956
00:59:46,750 --> 00:59:51,050
But I'm wrong it's a little difficult to
cut. No, you're wrong. It's very crunchy.

957
00:59:52,130 --> 00:59:57,930
Maybe I overcooked the panforte a little
and slightly tuile.

958
00:59:58,270 --> 01:00:00,410
The tuile makes you laugh.

959
01:00:00,630 --> 01:00:01,630
Spices?

960
01:00:01,810 --> 01:00:04,050
They remained in the brain, but not here.

961
01:00:04,750 --> 01:00:09,030
It's ugly, but I like it in terms of taste
a lot. Too bad about the aesthetics.

962
01:00:09,450 --> 01:00:11,390
Let's move on to the next cake.

963
01:00:15,280 --> 01:00:18,940
It's full of powdered sugar. Wow
misery, guys.

964
01:00:19,300 --> 01:00:21,520
This is porcelain stoneware.

965
01:00:24,660 --> 01:00:28,180
This is very chewy, perhaps even more so
chewy that I have eaten to date.

966
01:00:28,400 --> 01:00:34,600
What can I say, you all have the same flaw,
that is, put the sugar when the tuila

967
01:00:34,600 --> 01:00:35,299
it's hot.

968
01:00:35,300 --> 01:00:41,300
Spices, spices, coriander, pepper. Pepper
he was a very dear friend of mine from Naples. Lo

969
01:00:41,300 --> 01:00:42,560
let's say hello to pepper.

970
01:00:43,470 --> 01:00:47,890
The spices seem to have taken a
day off, but confident in their

971
01:00:47,890 --> 01:00:52,370
imminent return, the judges proceed
to taste the thirteenth cake in

972
01:00:52,370 --> 01:00:54,810
race. It's raw.

973
01:00:55,570 --> 01:01:00,130
It was baked late. I cooked it 18
minutes, which is different.

974
01:01:00,850 --> 01:01:01,850
There were 20 of them.

975
01:01:02,330 --> 01:01:04,530
I was just almonds, not toasted.

976
01:01:04,790 --> 01:01:06,450
Bad, bad. Bad, bad, bad.

977
01:01:07,590 --> 01:01:09,370
Let's go to the next cake.

978
01:01:13,240 --> 01:01:16,600
This is the most regular one it is
arrived so far.

979
01:01:16,800 --> 01:01:21,100
Well. The dried fruit is toasted well and
it chews well.

980
01:01:21,580 --> 01:01:24,620
That's right, do you agree, Damiano?

981
01:01:24,880 --> 01:01:27,200
Yes, I agree. On an aesthetic level it is
perfect.

982
01:01:28,080 --> 01:01:29,340
Penultimate taste.

983
01:01:30,060 --> 01:01:33,300
Too bad about the twill that remained
stuck on top.

984
01:01:34,220 --> 01:01:38,500
It's the first twill he actually makes
disgusting. As?

985
01:01:39,060 --> 01:01:42,520
It's not that good. No, he said he does
really disgusting.

986
01:01:42,890 --> 01:01:45,950
And then there is excess cooking here.

987
01:01:47,910 --> 01:01:50,950
The problem here is the syrup itself
been overcooked and gives this

988
01:01:50,950 --> 01:01:52,150
very rubbery feeling.

989
01:01:52,570 --> 01:01:56,010
The almonds had been toasted well,
but they were not distributed well,

990
01:01:56,070 --> 01:01:58,350
in fact they are all moved to one side
of the cake.

991
01:01:58,770 --> 01:02:00,490
Bad, bad bad.

992
01:02:01,810 --> 01:02:05,770
And we got to the tasting
of the last panforte of this test

993
01:02:05,770 --> 01:02:09,010
technique. I will never eat panforte again
the next 23 years.

994
01:02:09,410 --> 01:02:10,410
Me too.

995
01:02:11,240 --> 01:02:16,080
In terms of quantity of dough it has it
placed well, even spread out well, pressed

996
01:02:16,080 --> 01:02:19,140
good, so it's nice straight, but it's a
this one is a bit messy.

997
01:02:19,580 --> 01:02:26,560
The chew is more than chewy and hard
the almonds are toasted really badly.

998
01:02:27,440 --> 01:02:30,320
I have a hard time saying good. Not like them
others.

999
01:02:31,420 --> 01:02:37,440
Well, with a good word for everyone, the
teacher greets us and see you at

1000
01:02:37,440 --> 01:02:39,820
next technical test.

1001
01:02:40,080 --> 01:02:44,640
But it would be cold, blunt. Hello
master, then I return.

1002
01:02:44,940 --> 01:02:48,640
But it seems cute to me.

1003
01:02:49,310 --> 01:02:52,970
Judge, the time has come
draw up the ranking for this test

1004
01:02:52,970 --> 01:02:58,210
technique. In the meantime, I'll keep you company
pastry chefs and pastry chefs. Later.

1005
01:02:58,650 --> 01:02:59,650
Later.

1006
01:03:01,110 --> 01:03:07,970
Among unvalued spices,

1007
01:03:08,010 --> 01:03:12,310
uncertain cooking and more or less justifications
less convincing, for the judges it is

1008
01:03:12,310 --> 01:03:15,930
the most delicate moment has arrived,
finally put this in order

1009
01:03:15,930 --> 01:03:17,610
long parade of panforte.

1010
01:03:21,800 --> 01:03:25,640
Pastry chefs, we have arrived at the moment
of the technical test ranking,

1011
01:03:25,720 --> 01:03:29,840
from worst to best cake on
this table.

1012
01:03:30,400 --> 01:03:31,720
16th position.

1013
01:03:32,080 --> 01:03:34,040
Who made this panforte?

1014
01:03:34,700 --> 01:03:37,020
Carmen. We're just not there.

1015
01:03:37,380 --> 01:03:40,060
You had many difficulties during the
preparation?

1016
01:03:40,540 --> 01:03:44,960
No. So you didn't expect to be
last in this ranking? Ninth.

1017
01:03:45,980 --> 01:03:47,160
15th place.

1018
01:03:48,820 --> 01:03:50,500
Who made this panforte?

1019
01:03:50,840 --> 01:03:51,840
Thank you.

1020
01:03:52,360 --> 01:03:53,540
Fourteenth place.

1021
01:03:54,240 --> 01:03:56,580
Armando. Thirteenth place.

1022
01:03:56,980 --> 01:03:59,220
Victory. Twelfth place.

1023
01:03:59,620 --> 01:04:01,260
Who made this panforte?

1024
01:04:01,720 --> 01:04:02,720
I. Omar.

1025
01:04:02,940 --> 01:04:06,440
My wife's letter helped me
as a good luck charm. It didn't make me

1026
01:04:06,440 --> 01:04:08,660
win, but it didn't make me either
come last, come on.

1027
01:04:09,620 --> 01:04:10,720
Eleventh place.

1028
01:04:11,180 --> 01:04:12,640
Who made this dessert?

1029
01:04:12,980 --> 01:04:16,500
Daniela. It's a shame because you were good
in the creative and you got lost in the

1030
01:04:16,500 --> 01:04:18,240
technique. I am sorry.

1031
01:04:18,580 --> 01:04:20,280
Tenth place. I.

1032
01:04:20,760 --> 01:04:21,760
Alice.

1033
01:04:22,100 --> 01:04:23,540
Ninth place.

1034
01:04:25,340 --> 01:04:28,640
I. Isabella. Eighth place.

1035
01:04:29,200 --> 01:04:33,240
Alessia. Irregular, but with a good taste
you are approached.

1036
01:04:33,660 --> 01:04:35,140
Seventh place.

1037
01:04:36,140 --> 01:04:41,560
Manuel. Sixth place. Who did this
panforte? I. Mark.

1038
01:04:41,760 --> 01:04:43,140
Bad but good.

1039
01:04:43,840 --> 01:04:45,300
Fifth place.

1040
01:04:46,500 --> 01:04:49,740
I. Clarissa. Very tasty, good.

1041
01:04:50,090 --> 01:04:52,170
Thank you. Fourth place.

1042
01:04:53,030 --> 01:04:55,010
Who made this panforte?

1043
01:04:55,270 --> 01:04:58,450
Stefano, one of the few who got it right
the spices. Bravo.

1044
01:04:58,750 --> 01:05:01,410
Thank you. And finally we are on the podium.

1045
01:05:01,630 --> 01:05:06,010
Luca, Donato and Onofrio. How do you feel?

1046
01:05:06,570 --> 01:05:10,050
Get excited. They're a little nervous. And then
let's go find out who's in third

1047
01:05:10,050 --> 01:05:12,030
location. Bronze medal.

1048
01:05:14,470 --> 01:05:15,470
Donato.

1049
01:05:16,400 --> 01:05:21,600
I'm happy, I start going out, I start to
make it clear that a little bit about pastry making

1050
01:05:21,600 --> 01:05:26,120
I know. And now let's go straight to
find out who will be in first position.

1051
01:05:26,380 --> 01:05:28,080
Luca or Onofrio?

1052
01:05:28,840 --> 01:05:30,900
First place, gold medal.

1053
01:05:34,600 --> 01:05:36,560
Who did this belly-flop?

1054
01:05:39,580 --> 01:05:43,320
Compliments. How does it feel, Oroprio,
to win the... Very happy.

1055
01:05:43,980 --> 01:05:47,920
Very happy. The heart beats a thousand. Not
I never expected to be the

1056
01:05:47,920 --> 01:05:48,920
first, actually.

1057
01:05:49,340 --> 01:05:52,740
And obviously for the litmus test the
second place goes to Luca.

1058
01:05:53,340 --> 01:05:54,340
Here it is.

1059
01:05:55,560 --> 01:05:58,100
Luca, he stole your twill.

1060
01:05:58,640 --> 01:05:59,820
I don't care. Did you feel bad?

1061
01:06:00,060 --> 01:06:01,440
No, I'm happy.

1062
01:06:01,800 --> 01:06:06,420
feet on the ground, head down and work.
It seems like the right attitude to me because

1063
01:06:06,420 --> 01:06:12,400
I'll see you here soon with the third e
last test of this first episode. Vi

1064
01:06:12,400 --> 01:06:18,200
I remember that at the end there will be the
blue apron winner and also the

1065
01:06:18,200 --> 01:06:20,920
first eliminated this season by
Bake Off.

1066
01:06:21,760 --> 01:06:26,980
The panforte revealed the weaknesses of
many pastry chefs, but especially of

1067
01:06:26,980 --> 01:06:28,440
Armando, Carmen...

1068
01:06:28,830 --> 01:06:35,390
I wouldn't want to go out, but seeing this
situation made me demoralized.

1069
01:06:45,020 --> 01:06:49,060
Pastry chefs here we are, we have arrived
at the last test of this episode,

1070
01:06:49,100 --> 01:06:54,080
that surprise, the one where you will have to
amaze the judges. Now I don't want to

1071
01:06:54,080 --> 01:06:59,760
add anxiety to anxiety, but I wanted to
know if this is evidence to which Ernst

1072
01:06:59,760 --> 01:07:01,800
holds particularly well.

1073
01:07:02,180 --> 01:07:05,660
And here I start to worry and think,
what's coming out?

1074
01:07:05,950 --> 01:07:10,850
After preparing one of the first desserts
of traditional pastry making, vi

1075
01:07:10,850 --> 01:07:15,810
you will try your hand at the cake he scored
the transition to modern pastry making.

1076
01:07:16,570 --> 01:07:17,570
Here you are!

1077
01:07:23,750 --> 01:07:25,550
The Sacher Torte.

1078
01:07:26,730 --> 01:07:29,770
Like Sacher Torte? Holy skunk!

1079
01:07:30,010 --> 01:07:31,790
Wow! Do you know her?

1080
01:07:32,150 --> 01:07:34,170
Yes! Yes, he shouted wow!

1081
01:07:35,540 --> 01:07:40,960
Armando, why all this enthusiasm?
Because it's a simple cake, but in the

1082
01:07:40,960 --> 01:07:42,540
Its simplicity is very difficult.

1083
01:07:42,960 --> 01:07:44,900
It's a cake that has always enchanted me.

1084
01:07:45,660 --> 01:07:48,660
The problem is that today not me
I was expecting it, this is the fact.

1085
01:07:49,040 --> 01:07:53,180
It's an essential dessert with a balance
perfect.

1086
01:07:54,000 --> 01:07:56,360
Few elements, nothing by chance.

1087
01:07:56,580 --> 01:07:58,620
This is why it is considered...

1088
01:07:58,880 --> 01:08:03,820
the very basis of pastry making
modern. Perfect layers of cake al

1089
01:08:03,820 --> 01:08:07,660
cocoa with apricot jam and
finally a glaze. So all the

1090
01:08:07,660 --> 01:08:09,280
elements of modern cakes.

1091
01:08:09,520 --> 01:08:13,660
But you don't have to make a Sacher torte.

1092
01:08:15,860 --> 01:08:21,700
What do our people have to prepare?
pastry chefs? You have to make a dessert with the

1093
01:08:21,700 --> 01:08:26,300
two main ingredients of Sacher.
Chocolate.

1094
01:08:26,720 --> 01:08:31,560
and a jam of your choice. Not
necessarily the apricot one

1095
01:08:31,560 --> 01:08:34,700
'original, because today we are very
good.

1096
01:08:35,520 --> 01:08:39,620
I always make it at home, so I am
overjoyed. We have to revisit it,

1097
01:08:39,640 --> 01:08:42,899
so I already have an idea in mind. I hope
may I succeed as I want.

1098
01:08:43,120 --> 01:08:48,840
It must be a sweet thought,
balanced and surprising.

1099
01:08:49,180 --> 01:08:50,899
I liked what you said
surprising.

1100
01:08:51,760 --> 01:08:53,720
Surprising. I can kick off the
try?

1101
01:08:54,100 --> 01:08:55,100
Yes.

1102
01:08:55,430 --> 01:09:01,590
For this test you will have available
120 minutes. Are you ready?

1103
01:09:01,890 --> 01:09:05,529
3, 2, 1, Sacher in the oven!

1104
01:09:05,790 --> 01:09:06,950
Let's go! Come on!

1105
01:09:07,310 --> 01:09:12,370
They are very excited. The surprise test
sinks his hands into the roots of

1106
01:09:12,370 --> 01:09:17,109
modern pastry shop. And in front of the
Sacher torte, among ingredients from

1107
01:09:17,109 --> 01:09:21,069
recover and recipes to review, the
tension is immediately felt.

1108
01:09:21,529 --> 01:09:27,790
So, you put 150 of chocolate
dark. Yes, of course. Loose with the

1109
01:09:27,790 --> 01:09:30,689
butter. In what relationship do you do it?
icing, you?

1110
01:09:30,970 --> 01:09:35,189
150 of chocolate and 110 of cream.

1111
01:09:35,430 --> 01:09:37,870
We have sugar, we have butter
we have it.

1112
01:09:40,710 --> 01:09:45,950
Anyway, guys, can I... Guys, sorry,
now we're a bit... Guys, guys.

1113
01:09:46,390 --> 01:09:49,210
Very easy test. Chocolate,
jam.

1114
01:09:49,649 --> 01:09:53,979
Jam. My idea is that of
bring a somewhat Calabrian saga.

1115
01:09:54,060 --> 01:09:58,700
I would like to create a chocolate cake and
I would like to make a jam

1116
01:09:58,700 --> 01:10:03,040
chili peppers. Not everyone knows it
difference between jam and marmalade.

1117
01:10:03,840 --> 01:10:10,760
So, the jam is only citrus and
the jam all the

1118
01:10:10,760 --> 01:10:15,040
rest of the fruit. And it's harder
the first one I said. The jam.

1119
01:10:15,300 --> 01:10:16,300
Are we loaded?

1120
01:10:16,420 --> 01:10:17,420
Yes!

1121
01:10:17,930 --> 01:10:23,370
Come on, come on, come on, we're loaded. Alice
he truly is everyone's personal trainer

1122
01:10:23,370 --> 01:10:24,370
us.

1123
01:10:24,510 --> 01:10:28,170
Motivating others for Alice seems like
almost as natural as preparing a

1124
01:10:28,170 --> 01:10:32,130
Sweet. He lives in Modena and studies
communication, but to make them beat

1125
01:10:32,130 --> 01:10:35,830
really the heart, in addition to the boyfriend
Filippo, it's always been the desserts.

1126
01:10:36,160 --> 01:10:40,480
And between singing, pastry making and playing
team found the most authentic way

1127
01:10:40,480 --> 01:10:43,920
to express themselves. Alice, tell the story well
project then therefore.

1128
01:10:44,280 --> 01:10:51,020
I make a chocolate cake mass
with raspberry jam.

1129
01:10:51,280 --> 01:10:56,440
And do you frost the cake on top? No, why
the idea is to make spikes

1130
01:10:56,440 --> 01:11:00,420
of coconut cream and then on top
I dig them inside the spikes

1131
01:11:00,420 --> 01:11:02,520
a little and I put some ganache on the
dark chocolate.

1132
01:11:02,940 --> 01:11:05,100
The ganache is a slightly heavy mixture.

1133
01:11:05,480 --> 01:11:09,320
He puts on something light, then goes
the part whipped with coconut is good. Then it

1134
01:11:09,320 --> 01:11:12,420
decorate with all the fresh raspberries
cut above. Sure, that's fine.

1135
01:11:12,680 --> 01:11:16,460
Alice, how did your bond with the
pastry shop?

1136
01:11:17,280 --> 01:11:24,040
The connection with pastry making comes from
my grandmother, who had two cake shops.

1137
01:11:24,160 --> 01:11:28,200
Ah, two cake shops? Yes. But think about it
Modena? Yes.

1138
01:11:28,800 --> 01:11:30,940
What a show. And he passed it all on to me.

1139
01:11:32,220 --> 01:11:35,740
Ah, beautiful. I didn't have time
to tell her that I wanted to do this

1140
01:11:35,740 --> 01:11:36,740
in life.

1141
01:11:36,960 --> 01:11:43,240
But I know Bake Off was his way
to tell me that I'm taking the path

1142
01:11:43,240 --> 01:11:47,360
right, so I would say definitely there
be his hand.

1143
01:11:48,100 --> 01:11:52,680
I just rush a volley behind the
back and it's probably her who gives me

1144
01:11:52,680 --> 01:11:54,600
he says, oh I'm here, don't worry.

1145
01:11:55,120 --> 01:11:57,380
Alice, treasure all the
advice.

1146
01:11:57,660 --> 01:11:59,700
Absolutely yes, thank you. Breathe every
a lot.

1147
01:11:59,960 --> 01:12:01,900
Yes, yes. Well, think about grandma, come on.

1148
01:12:02,750 --> 01:12:06,490
In the face of such a delicate test, no
it's just the cakes that need to be found

1149
01:12:06,490 --> 01:12:10,110
stability, but also the aspirants
confectioners try to keep at bay

1150
01:12:10,110 --> 01:12:14,270
emotions, anxiety and pressure. With heat,
Omar, do things hot.

1151
01:12:14,890 --> 01:12:17,270
I'm always in a bit of a crisis, slut
skunk.

1152
01:12:18,380 --> 01:12:19,380
Hi Stefano!

1153
01:12:19,660 --> 01:12:22,740
Good morning, good morning! But how are you?
How do you feel about this test?

1154
01:12:23,120 --> 01:12:26,580
Good, good, come on, I'm happy. Yes, yes,
I'm loaded. This is a cake I have

1155
01:12:26,580 --> 01:12:30,580
already done a few times, so I have it
brought when there is a bake sale a

1156
01:12:30,580 --> 01:12:31,580
my daughters' school, right?

1157
01:12:32,160 --> 01:12:36,100
I think about them when I do it and when
I think of them for me it's just heart.

1158
01:12:36,630 --> 01:12:40,230
Baking cakes to pass the time
with his daughters, Stefano discovers a

1159
01:12:40,230 --> 01:12:42,850
passion destined to become something
much bigger.

1160
01:12:43,110 --> 01:12:47,010
Grew up near the stove thanks to
mother and grandmother, today as an educator

1161
01:12:47,010 --> 01:12:50,310
school dreams of opening a
laboratory where pastry making can

1162
01:12:50,310 --> 01:12:53,910
become a place of growth for
children with fragility. As you saw her again

1163
01:12:53,910 --> 01:12:58,810
of this saga? I do a stable at
cocoa, then orange marmalade, a

1164
01:12:58,810 --> 01:13:04,070
cocoa and almond cake, a dip of
orange and rosemary and a ganache

1165
01:13:04,070 --> 01:13:05,070
dark chocolate and rosemary.

1166
01:13:05,800 --> 01:13:12,620
I'm preparing a sucker tart,
so it is a tart with the taste of

1167
01:13:12,620 --> 01:13:17,680
sucker. I hope it turns out well because
I would like to try to recover the evidence

1168
01:13:17,680 --> 01:13:22,900
technique that went a little so-so and
so I'll put my all into it because

1169
01:13:22,900 --> 01:13:25,380
I'm here to make a dream come true.

1170
01:13:26,440 --> 01:13:30,180
London is the city where the dream of
Danila begins to take shape.

1171
01:13:30,720 --> 01:13:34,060
Moved there with the dream of opening
a pasta factory, life gives her though

1172
01:13:34,060 --> 01:13:38,100
other projects. Love, a daughter and
a family. And today, after

1173
01:13:38,100 --> 01:13:41,500
built all this, feels that it is
the time has come to return to

1174
01:13:41,500 --> 01:13:43,000
that dream left pending.

1175
01:13:43,220 --> 01:13:45,720
There is a great desire to always do well.

1176
01:13:47,460 --> 01:13:51,840
Today, in this test, as I hope there is
there are many more tests, in short.

1177
01:13:53,900 --> 01:13:55,160
But it's a little salt.

1178
01:13:55,380 --> 01:13:56,380
Do you have salt?

1179
01:13:56,660 --> 01:13:58,120
Glory! Glory!

1180
01:13:59,160 --> 01:14:00,560
Miss you like salt!

1181
01:14:01,220 --> 01:14:03,020
Glory! Oh, there!

1182
01:14:04,879 --> 01:14:08,040
Pastry chef and pastry chefs who have passed
an hour.

1183
01:14:10,320 --> 01:14:12,900
All this enthusiasm. I'm in
very late.

1184
01:14:13,200 --> 01:14:14,240
Extremely late.

1185
01:14:16,120 --> 01:14:17,140
Did you impregnate?

1186
01:14:17,380 --> 01:14:18,860
Yes. Oh no, Frio.

1187
01:14:19,640 --> 01:14:24,320
Stay away. The sink doesn't work. Ah
no, then go if it doesn't work. If the

1188
01:14:24,320 --> 01:14:25,780
sink doesn't work, go.

1189
01:14:26,360 --> 01:14:27,900
Woman, can I wash for you?

1190
01:14:28,180 --> 01:14:29,440
And then come though.

1191
01:14:30,920 --> 01:14:35,180
Waiting for Onofrio to return to his
station, let's find out something more

1192
01:14:35,180 --> 01:14:39,780
on the youngest and most Apulian competitor
of the race. At 19 he already has a

1193
01:14:39,780 --> 01:14:42,280
very clear objective, to become
pastry chef.

1194
01:14:42,500 --> 01:14:46,520
A passion born in the family, among
mother's and grandmother's recipe books, e

1195
01:14:46,520 --> 01:14:50,500
cultivated without ever having a plan
B. And despite his young age, he is ready

1196
01:14:50,500 --> 01:14:52,220
to demonstrate that he knows what he's doing.

1197
01:14:52,480 --> 01:14:55,960
Oh, but you won the technical test! First
in the rankings!

1198
01:14:56,380 --> 01:14:57,380
Eh, I didn't expect that.

1199
01:14:57,580 --> 01:14:58,580
Eh!

1200
01:14:58,640 --> 01:15:02,380
Others complimented you
or did someone feel... No, not

1201
01:15:02,380 --> 01:15:05,260
I complimented you. But congratulations
true or false?

1202
01:15:06,920 --> 01:15:07,920
Everything OK?

1203
01:15:07,940 --> 01:15:09,320
We're a little down.

1204
01:15:09,580 --> 01:15:13,460
We were talking, weren't we Frio? But you have to
improve on relationships. For

1205
01:15:13,460 --> 01:15:18,360
improving relationships is always there
time. With sweets instead you can recover a

1206
01:15:18,360 --> 01:15:20,660
error can be much more complicated.

1207
01:15:22,480 --> 01:15:24,660
I have to put baking paper underneath.

1208
01:15:25,610 --> 01:15:31,110
The initial idea for the dessert was to have a
base with thick edges to fit into

1209
01:15:31,110 --> 01:15:33,890
inside my pumpkin compote.

1210
01:15:34,350 --> 01:15:38,550
The edges have not come out and now I'll see if
I can do it all again.

1211
01:15:39,190 --> 01:15:43,750
In pastry making as in life there are
moments when the only thing to do is

1212
01:15:43,750 --> 01:15:44,750
don't give up.

1213
01:15:45,050 --> 01:15:49,850
And Carmen, after a difficult test,
it seems ready to start again from there.

1214
01:15:50,330 --> 01:15:57,270
And in this test no one seems to
willing to save money.

1215
01:16:00,870 --> 01:16:05,290
Not even Vittoria, who is an aspirant
queen of chocolate, knows Sacher

1216
01:16:05,290 --> 01:16:07,170
cakes in every detail.

1217
01:16:15,440 --> 01:16:18,060
Knam, eye, because your arm
right is here.

1218
01:16:19,100 --> 01:16:22,220
But do you do the classic sacher? No, actually
I make single portions.

1219
01:16:22,480 --> 01:16:23,438
The classes?

1220
01:16:23,440 --> 01:16:26,720
A class? Yes, yes, yes, yes, yes. What
you do? A base with icing

1221
01:16:26,720 --> 01:16:30,740
chocolate, therefore typical of Sacher,
chocolate cream. It's not typical of

1222
01:16:30,740 --> 01:16:32,980
sacher? Oh, no? No, the real Sacher is not
like this.

1223
01:16:34,100 --> 01:16:35,780
Does real Sacher only have chocolate?

1224
01:16:36,140 --> 01:16:39,400
No, they make a sugar-based glaze
which is leaked.

1225
01:16:39,980 --> 01:16:42,860
Sugar and water, there is a syrup of
water and sugar together with cocoa.

1226
01:16:43,850 --> 01:16:47,490
I got right into the ball
blackout.

1227
01:16:48,270 --> 01:16:49,770
Where is your base now?

1228
01:16:50,170 --> 01:16:51,170
It's here.

1229
01:17:02,130 --> 01:17:03,130
Bad?

1230
01:17:03,850 --> 01:17:04,850
Let's go?

1231
01:17:05,290 --> 01:17:06,290
HI.

1232
01:17:06,850 --> 01:17:08,170
Hi, thanks.

1233
01:17:11,070 --> 01:17:12,070
Hey there.

1234
01:17:12,970 --> 01:17:13,990
How are we doing?

1235
01:17:14,350 --> 01:17:18,930
I had to redo the base of the cake, but
It's in the oven now, so in theory I have

1236
01:17:18,930 --> 01:17:21,470
recovered. Yes, yes, I hope. Are we happy?

1237
01:17:21,790 --> 01:17:22,790
Yes!

1238
01:17:23,630 --> 01:17:24,630
Yes!

1239
01:17:26,190 --> 01:17:27,630
How much longer do you think?

1240
01:17:28,890 --> 01:17:30,710
Pastry chefs and pastry chefs, here we are!

1241
01:17:31,450 --> 01:17:32,510
Half an hour to go.

1242
01:17:34,430 --> 01:17:36,130
No, still raw, damn.

1243
01:17:36,690 --> 01:17:40,350
The time has come to really understand
How far along are the cakes?

1244
01:17:40,720 --> 01:17:44,860
Because mistakes are not possible now
more hide and recover could

1245
01:17:44,860 --> 01:17:46,640
become a race against time.

1246
01:17:46,960 --> 01:17:50,140
It's already been in the oven for 20 minutes but not
there's a reason, it doesn't cook. I owe myself

1247
01:17:50,140 --> 01:17:54,120
invent something and then I invite myself to
make three single portions. But, however,

1248
01:17:54,160 --> 01:17:55,340
let's reorganize our ideas.

1249
01:17:56,580 --> 01:17:59,860
I forgot the yeast, but the taste
it's excellent.

1250
01:18:00,330 --> 01:18:04,630
There are those who, despite the mistakes, continue
to rely on optimism and who instead,

1251
01:18:04,830 --> 01:18:08,390
at this point in the test, search
simply to stay focused

1252
01:18:08,390 --> 01:18:10,790
until the end. Manuel, finally!

1253
01:18:12,210 --> 01:18:15,030
Tell me a little about this cake, how
did you do it? A shortcrust pastry and cocoa, a

1254
01:18:15,030 --> 01:18:19,510
frangipane with mantles and cocoa, one
pomegranate compote and whipped grasa

1255
01:18:19,510 --> 01:18:20,469
with heavy chocolate.

1256
01:18:20,470 --> 01:18:21,470
This is hot, huh?

1257
01:18:21,510 --> 01:18:22,389
Oh, I know.

1258
01:18:22,390 --> 01:18:25,570
So, always remember this, viz
all consistencies must have more or

1259
01:18:25,570 --> 01:18:28,070
minus the same temperature, otherwise
he gets angry.

1260
01:18:28,590 --> 01:18:31,410
Manuel, what is your dream in
drawer?

1261
01:18:31,710 --> 01:18:35,090
My dream is to open a pastry shop and
do this in life, do the

1262
01:18:35,090 --> 01:18:36,230
pastry chef. Do you already have the name?

1263
01:18:36,550 --> 01:18:37,690
I wouldn't know yet.

1264
01:18:37,970 --> 01:18:41,830
If on the name of the pastry shop Manuel is
still undecided, in life instead

1265
01:18:41,830 --> 01:18:43,710
he had clear ideas very early on.

1266
01:18:44,090 --> 01:18:48,590
Together with his partner Giada he built
a family when I was very young and today one

1267
01:18:48,590 --> 01:18:52,650
second daughter is on the way. The words
Maybe they're not his forte, but he finds

1268
01:18:52,650 --> 01:18:54,270
in desserts the way to tell your story.

1269
01:18:54,550 --> 01:18:56,890
She has been having a child as well
young? No, it was...

1270
01:18:57,180 --> 01:19:00,260
I always say, my daughter was there
my salvation, because I lost my mother

1271
01:19:00,260 --> 01:19:01,260
when I was 13.

1272
01:19:01,740 --> 01:19:06,180
So I had an emptiness inside, it did me
filled the void I was missing. It is

1273
01:19:06,180 --> 01:19:07,560
a joy for me. What is his name?

1274
01:19:07,780 --> 01:19:08,800
Cristina, like my mother.

1275
01:19:09,160 --> 01:19:13,300
Actually, if she hadn't been there, I would
I really don't know what, that is, how

1276
01:19:13,300 --> 01:19:14,300
I would have done.

1277
01:19:14,320 --> 01:19:16,700
Manuel. Yes, now I'm loaded, yes.

1278
01:19:17,120 --> 01:19:17,858
Loaded, huh?

1279
01:19:17,860 --> 01:19:21,520
Try to load everyone, go, do me
see if it works. Are we loaded?

1280
01:19:22,140 --> 01:19:23,140
Yes!

1281
01:19:24,120 --> 01:19:25,120
Good luck.

1282
01:19:25,460 --> 01:19:29,020
And this emotion you had in your eyes,
put it in desserts, that's special.

1283
01:19:29,380 --> 01:19:30,380
Beautiful, good.

1284
01:19:30,840 --> 01:19:33,600
And try to find a name for it
pastry shop.

1285
01:19:33,860 --> 01:19:37,600
Between dreams, projects and futures
pastry shops, the test continues

1286
01:19:37,600 --> 01:19:41,920
run. And the closer we get to the end,
the more the unexpected seems to find the

1287
01:19:41,920 --> 01:19:46,980
perfect time to introduce yourself. As
does it make it difficult for you to let go? Sorry, huh.

1288
01:19:47,340 --> 01:19:49,200
Indeed, to present itself again.

1289
01:19:49,600 --> 01:19:55,080
Second base fared even worse
of the first, but I have two bases, I decide to

1290
01:19:55,080 --> 01:19:58,480
cup them and then make two records
dishes.

1291
01:19:58,700 --> 01:20:00,020
It's good though.

1292
01:20:00,300 --> 01:20:04,120
Where in the middle I get thirds of mine
composed.

1293
01:20:04,440 --> 01:20:09,720
It's raw, damn, what the hell. What
should I do that it's raw?

1294
01:20:10,620 --> 01:20:14,040
I do the toothpick test and it collapses
in the center.

1295
01:20:14,580 --> 01:20:16,920
Oh well, guys, I lost. HI.

1296
01:20:18,300 --> 01:20:22,780
No. No, I don't have sponge cake
came. I got more anguish

1297
01:20:22,780 --> 01:20:26,040
total because it wasn't what I
I wanted to get.

1298
01:20:26,420 --> 01:20:27,420
What happened?

1299
01:20:27,820 --> 01:20:30,620
Look. No, then inside the grudo, do it
a beautiful thing.

1300
01:20:31,160 --> 01:20:32,900
So, five minutes in the divider.

1301
01:20:33,630 --> 01:20:38,710
Then you take a pastry cutter, copy it and make
a donut. Then you cut it, it

1302
01:20:38,710 --> 01:20:41,690
you stuff it, class it and decorate it. Thank you.
And then recover.

1303
01:20:42,230 --> 01:20:45,230
Guys, we need you. Thanks in
crisis.

1304
01:20:45,490 --> 01:20:46,490
Good luck, thank you.

1305
01:20:46,630 --> 01:20:51,390
CNAM was wonderful. Really me
it helped a lot.

1306
01:20:52,090 --> 01:20:53,170
Let's give a hug, come on.

1307
01:20:53,950 --> 01:20:54,950
Thank you.

1308
01:20:56,830 --> 01:20:58,470
Positive energy, okay? Go.

1309
01:20:58,690 --> 01:21:03,310
As a good Catanese, positive energy
Grazia tries to put it everywhere. For

1310
01:21:03,310 --> 01:21:07,130
years she took care of her family,
finding in cooking and desserts the

1311
01:21:07,130 --> 01:21:10,730
most natural way to give love to
others. A passion that he has over time

1312
01:21:10,730 --> 01:21:14,730
also shared on social media, opening a
blog of his own. And today, after a lifetime

1313
01:21:14,730 --> 01:21:18,690
dedicated to others, is at Bake Off for
finally give yourself something for yourself.

1314
01:21:19,310 --> 01:21:24,730
But are you moved? No, let's go, let's go,
let's go, let's go.

1315
01:21:25,340 --> 01:21:29,460
With Manuel coming to his rescue,
Grazia seems to be in good hands. E

1316
01:21:29,460 --> 01:21:32,920
Carmen too, in front of one
difficulties, he can count on the support of

1317
01:21:32,920 --> 01:21:35,940
Onofrio. They leave the ring, in my opinion.

1318
01:21:36,240 --> 01:21:38,640
The compound is coming out.

1319
01:21:38,960 --> 01:21:40,100
Let's raise them on a tree.

1320
01:21:41,500 --> 01:21:44,720
Pastry chefs, pastry chefs, only one missing
minute, huh.

1321
01:21:45,100 --> 01:21:46,100
In the end.

1322
01:21:48,400 --> 01:21:50,280
It doesn't come off.

1323
01:21:50,640 --> 01:21:51,740
I knew it.

1324
01:22:00,840 --> 01:22:02,560
Here we go!

1325
01:22:02,980 --> 01:22:08,740
10, 9, 8, 7,

1326
01:22:09,280 --> 01:22:12,660
6, 5...

1327
01:22:33,520 --> 01:22:37,460
After revisiting the dessert at
roots of modern pastry making, not

1328
01:22:37,460 --> 01:22:38,760
all that remains is to taste it.

1329
01:22:39,220 --> 01:22:43,500
Let's give away the tastes of the test
surprise. We want to start with yours,

1330
01:22:43,560 --> 01:22:49,100
Clarissa. Now it will be the Sacher Torte,
between tradition, personal ideas and choices

1331
01:22:49,100 --> 01:22:53,260
courageous, to really tell the story
work of aspiring pastry chefs.

1332
01:22:54,340 --> 01:22:55,340
Was it windy?

1333
01:22:56,620 --> 01:23:00,260
I know they are aesthetically pleasing
denied, I know.

1334
01:23:00,500 --> 01:23:01,760
Tell us what you did.

1335
01:23:01,980 --> 01:23:07,480
My dessert is a cocoa base with
inside a pumpkin compote,

1336
01:23:07,500 --> 01:23:13,080
ginger and some dried apricots and the
chocolate icing. And did you wet it?

1337
01:23:13,340 --> 01:23:18,460
Yes, with orange and ginger. The
I didn't put any liquor in there. So, the

1338
01:23:18,460 --> 01:23:22,860
wet, so you all know, it takes
the liqueur because the liqueur anyway

1339
01:23:22,860 --> 01:23:26,840
evaporates. Okay. It's that nuance that does it
the difference in haute cuisine e

1340
01:23:26,840 --> 01:23:28,000
in the pastry shop, okay?

1341
01:23:28,620 --> 01:23:31,160
You have with the handcuff. But no, no.

1342
01:23:33,440 --> 01:23:34,700
Right, it must be the nuance.

1343
01:23:34,940 --> 01:23:35,940
Just enough.

1344
01:23:36,600 --> 01:23:38,360
Tommaso, did you like it?

1345
01:23:38,580 --> 01:23:41,760
A lot. It's fresh, it's light, you've made a
nice work.

1346
01:23:41,980 --> 01:23:43,980
Especially with the sponge cake that it is
very soft.

1347
01:23:44,200 --> 01:23:45,360
I didn't imagine it.

1348
01:23:45,740 --> 01:23:49,660
I mean, the basics fall away a bit down here
what do you have.

1349
01:23:50,020 --> 01:23:53,940
But the real surprise is the jam
pumpkin, apricot and ginger because

1350
01:23:53,940 --> 01:23:57,540
they feel all three ingredients in one
perfect way.

1351
01:23:58,730 --> 01:23:59,730
Well done, Clarissa.

1352
01:24:04,030 --> 01:24:05,170
That's how I am now.

1353
01:24:06,570 --> 01:24:08,250
Omar, it's your turn.

1354
01:24:08,510 --> 01:24:13,030
I apologize. It had to be a Sacher
2.0 and gorgonzola polenta.

1355
01:24:13,430 --> 01:24:15,250
So tell us what you did.

1356
01:24:15,570 --> 01:24:19,050
I realized that the center was raw,
completely raw. Oh, and so you have

1357
01:24:19,050 --> 01:24:23,530
took the edges. The basis is that of
Sacher with white chocolate, the

1358
01:24:23,530 --> 01:24:27,630
blueberry jam and ganache
above, white chocolate.

1359
01:24:28,490 --> 01:24:34,030
It's ugly, because it's ugly, but if you me
you talk about blueberries and you tell me about

1360
01:24:34,030 --> 01:24:37,050
white chocolate, I'm both.
And he looks just like a cake sucker,

1361
01:24:37,250 --> 01:24:40,750
exactly the same, but with chocolate
white. Here is also lack of

1362
01:24:40,750 --> 01:24:43,550
experience, of cunning. Ah, but I have
a lot of anxiety.

1363
01:24:44,230 --> 01:24:50,130
It shuts down on me, I don't remember anything anymore.
Omar, breathe, take the bad anxiety,

1364
01:24:50,170 --> 01:24:54,270
you lock it in the drawer, take that
positive and you put it into play.

1365
01:24:54,550 --> 01:24:55,550
Omar.

1366
01:24:56,110 --> 01:24:57,290
Thanks, sorry again.

1367
01:24:58,470 --> 01:25:03,810
It's well known by now, a perfect cake
bake-off style must be delicious,

1368
01:25:03,810 --> 01:25:05,250
but also very beautiful.

1369
01:25:05,810 --> 01:25:09,810
Seeing it like this, it's a cake from the 1800s.

1370
01:25:11,470 --> 01:25:16,330
The ones you ate for snacks. What
joke!

1371
01:25:17,210 --> 01:25:21,650
Let's say a very baroque decoration.
Isabella's baroque cake is one

1372
01:25:21,650 --> 01:25:25,390
chocolate and cardamom genuasa with
currant jam and soak

1373
01:25:25,390 --> 01:25:26,670
maraschino. Ok, that's delicious.

1374
01:25:26,970 --> 01:25:28,030
Super, look how soft it is.

1375
01:25:28,390 --> 01:25:32,410
The combination of flavors is perfect, but
I don't like the decoration.

1376
01:25:32,790 --> 01:25:34,350
Less is more, as they say.

1377
01:25:34,570 --> 01:25:38,890
A motto that he should have made his own
also Marco with his sucker with jelly

1378
01:25:38,890 --> 01:25:42,070
of medlars and rosemary jaw. What
did you put salt on like meat?

1379
01:25:42,270 --> 01:25:43,450
They are flakes of salt.

1380
01:25:43,730 --> 01:25:44,890
We have to work on aesthetics.

1381
01:25:45,270 --> 01:25:49,050
Too bad because the cake sucker with cocoa
it's made really well, it melts into

1382
01:25:49,050 --> 01:25:51,350
mouth. You used, but you used badly.

1383
01:25:51,730 --> 01:25:54,730
When I get better, my teammates
they will have to fear me.

1384
01:25:55,100 --> 01:25:57,560
Who can't focus on aesthetics is
Carmen.

1385
01:25:57,820 --> 01:25:58,820
And this?

1386
01:25:59,500 --> 01:26:01,940
Here you are. I don't eat metal.

1387
01:26:02,360 --> 01:26:03,940
Damiano, you don't either. No.

1388
01:26:04,340 --> 01:26:09,620
I made a two layer cake, ho
used forest fruit, strawberry and

1389
01:26:09,620 --> 01:26:10,620
also raspberries.

1390
01:26:11,220 --> 01:26:16,020
Carmen, the problem is that it's a lot
liquidize your jelly that you have made.

1391
01:26:16,100 --> 01:26:19,600
You had to make a jam
very simple. I have learned in life

1392
01:26:19,600 --> 01:26:22,560
that mistakes are learned and moved on. It is
like this.

1393
01:26:23,000 --> 01:26:28,460
Alessia. It's a chocolate cake and
inside the cake is a jam

1394
01:26:28,460 --> 01:26:31,980
of apple, peppers and chillies. Do you hear?

1395
01:26:32,360 --> 01:26:39,100
So, I don't eat spicy food,
but... Not

1396
01:26:39,100 --> 01:26:41,640
does it sting?

1397
01:26:42,510 --> 01:26:44,330
Then maybe I eat spicy.

1398
01:26:45,650 --> 01:26:49,750
Alessiuccia, you can taste the pepper, col
chocolate goes very well, a beautiful one

1399
01:26:49,750 --> 01:26:52,090
revisitation. For me this is it
dare.

1400
01:26:52,490 --> 01:26:53,990
Very good Alessia. Thank you.

1401
01:26:54,310 --> 01:26:56,210
It's your victory moment.

1402
01:26:57,130 --> 01:27:01,190
The aspiring chocolate queen
presents basic single portions

1403
01:27:01,190 --> 01:27:05,270
sacher with apricot jam and
creamy with dark chocolate. When we are

1404
01:27:05,270 --> 01:27:08,750
past of my year I have
tasted the tour cake, we didn't have them

1405
01:27:08,750 --> 01:27:14,830
said as it was, I'll tell you now, not much
sugar and always almost dry. For me

1406
01:27:14,830 --> 01:27:18,870
Unfortunately I can't find anything there
surprising. Sorry, I am

1407
01:27:18,870 --> 01:27:23,290
really lost. I'm not calm
because obviously we are all in the race,

1408
01:27:23,370 --> 01:27:24,370
I proved little.

1409
01:27:24,880 --> 01:27:26,820
Now we want to taste the Sacher.

1410
01:27:28,960 --> 01:27:30,780
Victoria, are you okay?

1411
01:27:31,460 --> 01:27:32,540
What happens?

1412
01:27:32,840 --> 01:27:37,260
I have pressure. The pressure? Or stay
crying because you felt bad?

1413
01:27:37,520 --> 01:27:38,560
A little complex.

1414
01:27:38,860 --> 01:27:40,700
Are you calm, huh?

1415
01:27:41,290 --> 01:27:44,110
Feel better after this advice of mine
to stay calm?

1416
01:27:45,930 --> 01:27:51,350
Eventually the tears turned
in tears of joy because it was anyway

1417
01:27:51,350 --> 01:27:55,250
a lot of accumulated tension. Among other things
you got my dress all wet.

1418
01:27:55,950 --> 01:28:01,150
No okay, but what a stuff. Brenna was
very very nice, understanding.

1419
01:28:01,630 --> 01:28:04,390
Manuel it's your moment, bring us there too
sake.

1420
01:28:06,150 --> 01:28:07,170
A tart?

1421
01:28:07,490 --> 01:28:09,750
Very nice. Let's see the cut.

1422
01:28:12,940 --> 01:28:14,060
Boys. Raw.

1423
01:28:14,540 --> 01:28:15,620
No, it's raw.

1424
01:28:16,040 --> 01:28:17,040
Yes.

1425
01:28:18,440 --> 01:28:19,720
You're in a trance, Manuel.

1426
01:28:19,980 --> 01:28:21,420
Oh yes, we care.

1427
01:28:22,400 --> 01:28:23,680
Tell us what you did.

1428
01:28:24,120 --> 01:28:28,800
A cocoa shortcrust pastry base, frangipane
with almonds and cocoa, a compote of

1429
01:28:28,800 --> 01:28:32,680
pomegranate, a dark chocolate ganache and a
whipped fondant ganache.

1430
01:28:32,900 --> 01:28:37,500
Manuel, the whipped ganache is perfect,
well balanced, you used a fruit

1431
01:28:37,500 --> 01:28:38,780
very difficult that is the pomegranate.

1432
01:28:39,240 --> 01:28:42,500
You rolled the pastry too high and it's yours
left behind in cooking. But it's one

1433
01:28:42,500 --> 01:28:43,500
smallness.

1434
01:28:44,160 --> 01:28:45,580
Why do I do this?

1435
01:28:45,800 --> 01:28:47,900
Because I feel bad about it.

1436
01:28:48,200 --> 01:28:49,860
Manuel, do you do something nice for me?

1437
01:28:50,060 --> 01:28:54,480
Every time I give you a compliment
now, you have to say well done Manuel to you

1438
01:28:54,480 --> 01:28:55,480
same. Okay.

1439
01:28:55,640 --> 01:28:58,020
Franci bread cooked to perfection.

1440
01:28:58,360 --> 01:29:02,100
Okay. Well done Manuel. I convinced you. Good
Manuel.

1441
01:29:02,420 --> 01:29:05,680
The disassembled ghana is perfect, shiny,
smooth.

1442
01:29:06,060 --> 01:29:08,040
Okay, thanks. Well done Manuel.

1443
01:29:08,340 --> 01:29:12,300
In the end overall you made a
cake 110 an hour.

1444
01:29:12,520 --> 01:29:15,380
So what do we say? Well done Manuel.

1445
01:29:17,000 --> 01:29:18,580
I'll accompany you.

1446
01:29:18,820 --> 01:29:22,980
Holy shit, you're one
stuff. Many people even tell me this randomly.

1447
01:29:23,180 --> 01:29:27,240
Excuse me but... Down here I want to believe
more in myself.

1448
01:29:27,740 --> 01:29:29,000
Donated your turn.

1449
01:29:29,580 --> 01:29:36,040
So I wanted to revisit the Sacher
like a cake on a stick, so there's a

1450
01:29:36,040 --> 01:29:41,000
Sacher base with almond flour and
cardamom, an apricot confit and

1451
01:29:41,000 --> 01:29:46,120
green pepper and a chocolate mousse
milk and cardamom. Three preparations, one

1452
01:29:46,120 --> 01:29:49,320
sweet like that in half an hour must be
in the oven, because otherwise it will never bake.

1453
01:29:50,190 --> 01:29:54,410
So, it's very very good. Thank you. Yes
cardamom is very present

1454
01:29:54,410 --> 01:29:57,050
with the apricot, on the back also the pepper
green.

1455
01:29:57,290 --> 01:30:00,470
If you kept a little cream, a
a little bit of compote, you also made it

1456
01:30:00,470 --> 01:30:04,850
by the glass. Be smart, because just
you understand that, you down here can do it

1457
01:30:04,850 --> 01:30:05,850
miracles.

1458
01:30:06,030 --> 01:30:08,070
Thanks Donato, it's fine again.

1459
01:30:08,810 --> 01:30:13,590
I have to use my head more to
bring home the result.

1460
01:30:14,190 --> 01:30:15,190
Big, big.

1461
01:30:15,250 --> 01:30:16,390
You are the future here.

1462
01:30:16,650 --> 01:30:17,650
And Armando?

1463
01:30:17,790 --> 01:30:20,870
Armando is the mayor. Armando is the
mayor.

1464
01:30:21,250 --> 01:30:25,510
Armando, are you already a candidate? But for
bacchus, but God forbid.

1465
01:30:26,190 --> 01:30:29,550
Given my experience, my age,
I could even be a mayor.

1466
01:30:30,210 --> 01:30:31,950
Mayor, come with your sucker.

1467
01:30:33,140 --> 01:30:34,160
Mayor of Bake Off.

1468
01:30:35,300 --> 01:30:39,120
Mayor. Dick Thomas, prince.
Good morning, good morning.

1469
01:30:39,760 --> 01:30:40,880
Chocolate Emperor.

1470
01:30:41,200 --> 01:30:44,680
Say hello to Massoreta. No, a hug to you.
No, no, no, no.

1471
01:30:45,080 --> 01:30:46,080
I don't know.

1472
01:30:46,320 --> 01:30:51,480
Alright. The first citizen of the big top
offers fondant cakes and jam

1473
01:30:51,480 --> 01:30:55,460
apricot and orange syrup. But
Armando, why is this so low

1474
01:30:55,460 --> 01:30:59,020
cake? It seems he hasn't developed
enough. I forgot to put the

1475
01:30:59,020 --> 01:31:00,200
yeast. No.

1476
01:31:00,970 --> 01:31:05,690
I'm not crazy about this lack
of yeast makes it a little dry, like

1477
01:31:05,690 --> 01:31:06,950
if he hadn't taken the armada.

1478
01:31:08,090 --> 01:31:11,870
Armando isn't the only one to have had it
significant amnesia. I'm right

1479
01:31:11,870 --> 01:31:14,910
I forgot the yeast and I fell
right on the base, the cake.

1480
01:31:15,430 --> 01:31:19,310
Alice's Sacher is also devoid of
yeast, but with chocolate in the cake,

1481
01:31:19,450 --> 01:31:23,930
raspberries in the jam, coconut in the
cream and lime in dark chocolate ganache.

1482
01:31:24,110 --> 01:31:25,068
How is your cake?

1483
01:31:25,070 --> 01:31:26,070
It's raw.

1484
01:31:26,240 --> 01:31:30,760
There really is a recipe error here. It is
gruno, but if you eat it it melts into

1485
01:31:30,760 --> 01:31:35,380
mouth. But it's a technical flaw. If you do
a cake, this must not happen

1486
01:31:35,380 --> 01:31:39,320
absolutely. Then there is who, how
Stefano, with a sablé cake al

1487
01:31:39,320 --> 01:31:43,520
cocoa, orange marmalade, cake
hazelnut, dark chocolate ganache and

1488
01:31:43,520 --> 01:31:48,880
rosemary, delivers a full sucker
in the ingredients, even if... One is missing

1489
01:31:48,880 --> 01:31:51,400
a bit of something, that... Personality.

1490
01:31:51,620 --> 01:31:54,240
Yes. It's a bit anonymous as a dessert. Okay.

1491
01:31:54,590 --> 01:31:56,290
And then you had to take care of the aesthetics a bit.

1492
01:31:56,570 --> 01:31:57,990
It's a bit low, that's it.

1493
01:31:59,750 --> 01:32:04,190
Danila instead brings a tart with
cocoa shortcrust pastry and frangipane, compote

1494
01:32:04,190 --> 01:32:07,010
of apricots and chocolate ganache
dark and milk.

1495
01:32:07,590 --> 01:32:10,090
But she too seems to have forgotten
something.

1496
01:32:10,710 --> 01:32:15,670
It got a little off topic, second
me. It's a great tart, chocolate and

1497
01:32:15,670 --> 01:32:20,910
apricots, but it really goes away
so, so, so much from Sager. To mine

1498
01:32:20,910 --> 01:32:22,710
Notice you've done a lot in a short time.

1499
01:32:23,420 --> 01:32:27,140
You too must try to do rather
less preparation but done better e

1500
01:32:27,140 --> 01:32:30,080
you get to the bottom of it and you do a good job
because the cake is good. It's there

1501
01:32:30,080 --> 01:32:32,680
improve, fingers crossed always.

1502
01:32:33,200 --> 01:32:35,460
Thank you, bring us your dessert too.

1503
01:32:36,840 --> 01:32:37,980
A donut.

1504
01:32:38,780 --> 01:32:45,720
I brought a chocolate cake with
an orange syrup and a jam

1505
01:32:45,720 --> 01:32:50,860
with tarocco orange and then I finished with
dark chocolate ganache.

1506
01:32:51,360 --> 01:32:53,720
This idea is really beautiful
donut.

1507
01:32:54,140 --> 01:32:55,560
Thank you. Compliments.

1508
01:32:57,840 --> 01:33:01,980
Thank you. The orange marmalade you have
It's delicious when made, but it lingers in the mouth

1509
01:33:01,980 --> 01:33:06,200
very chocolaty, as if I had
problems cooking the cake. Oh yes,

1510
01:33:06,300 --> 01:33:09,900
because in the end... We had some
difficulties, let's say, towards the end,

1511
01:33:09,940 --> 01:33:11,540
we can say it. Very, very.

1512
01:33:11,860 --> 01:33:12,860
Thank you, thank you.

1513
01:33:13,220 --> 01:33:14,220
Thank you.

1514
01:33:15,400 --> 01:33:16,860
It's your time, Luca.

1515
01:33:17,840 --> 01:33:22,900
Can you tell us about it? It's a shortcrust pastry base with
almond flour and cocoa, one

1516
01:33:22,900 --> 01:33:28,360
mandarin jam, a Bavarian cream
dark chocolate and a, it had to be

1517
01:33:28,360 --> 01:33:33,060
a shibust, in mandarin. Overall
I'm not turning this cake. First of all the

1518
01:33:33,060 --> 01:33:34,260
mandarin is very bitter.

1519
01:33:34,520 --> 01:33:39,380
The shibust is completely gone,
must stand. But because you can do it

1520
01:33:39,380 --> 01:33:43,020
a shibust, which is quite a cream
complex to make, more custard

1521
01:33:43,020 --> 01:33:45,920
meringue? I got it exactly wrong
project.

1522
01:33:46,200 --> 01:33:49,720
You want to fly high, but it's better
at first fly low. I ask

1523
01:33:49,720 --> 01:33:55,440
sorry. I have clear ideas, but
now I have to reshuffle them, rearrange them and

1524
01:33:55,440 --> 01:33:58,080
let's go again. Onofrio, only you remain.

1525
01:34:02,910 --> 01:34:07,890
A modern tart made with shortcrust pastry
cocoa, an almond frangipane,

1526
01:34:07,890 --> 01:34:13,850
cocoa and cinnamon, a jam
apricots and a diplomatic cream

1527
01:34:13,850 --> 01:34:18,670
chocolate and vanilla and decorated with
edible flowers. Beautiful, very beautiful, very

1528
01:34:18,670 --> 01:34:24,070
clean. The pastry is very well cooked
well on the outside. The diplomat

1529
01:34:24,070 --> 01:34:29,210
It's done well, it's a great cake. Everything
done well, two notes, more jam.

1530
01:34:29,820 --> 01:34:36,220
And I would have put less frangipane, less
creamy. But good. 19 years old and you're already doing it

1531
01:34:36,220 --> 01:34:39,660
cakes like this... Eh, you're looking bad,
huh?

1532
01:34:39,960 --> 01:34:40,960
Eh!

1533
01:34:41,400 --> 01:34:42,400
Well done, Nofi.

1534
01:34:43,640 --> 01:34:45,940
So all that remains is to sum up.

1535
01:34:46,160 --> 01:34:47,500
Later. Later. In a little while.

1536
01:34:49,980 --> 01:34:52,020
Well done, John, well done, well done, well done.

1537
01:34:53,480 --> 01:34:57,900
For the first time in this edition it is
time to judge the pastry chefs.

1538
01:34:57,960 --> 01:35:02,600
We started with a creative test
where emotions could play

1539
01:35:02,600 --> 01:35:06,000
some jokes. How about the
technique? How did it go? They did

1540
01:35:06,000 --> 01:35:11,280
many errors. The panforte, you pulled
out the panforte. The first dessert of the

1541
01:35:11,280 --> 01:35:13,840
history. And then there's the surprise test.

1542
01:35:14,100 --> 01:35:16,380
Yes, the surprise. Someone flew in
high.

1543
01:35:16,740 --> 01:35:19,880
Instead someone who was good is gone
right down. Well yes.

1544
01:35:20,480 --> 01:35:25,300
Only the judges will be able to decide who
will leave the race first. Everything clear.

1545
01:35:25,680 --> 01:35:27,980
Pestalino. Let's go? Let's go.

1546
01:35:30,160 --> 01:35:36,020
Dear pastry chefs and pastry chefs, me
I would start with a smile and I would like

1547
01:35:36,020 --> 01:35:41,440
find out with you who wins
the first blue apron of this

1548
01:35:41,440 --> 01:35:44,440
edition of Bake Off. So I leave the
word to Damiano.

1549
01:35:44,820 --> 01:35:48,120
The first blue apron goes...

1550
01:35:53,070 --> 01:35:54,090
In Donofrio.

1551
01:35:54,690 --> 01:35:55,690
Compliments.

1552
01:35:57,230 --> 01:36:02,810
Look, you did great. Thank you.
Thank you. And of course... Thank you.

1553
01:36:03,450 --> 01:36:08,910
Hate. Be this gray and blue
at the age of 19 she is truly one

1554
01:36:08,910 --> 01:36:10,190
amazing feeling.

1555
01:36:10,570 --> 01:36:13,030
I feel very satisfied with myself
same.

1556
01:36:13,450 --> 01:36:17,450
Onofre, obviously along with the apron
blue you already have the blue envelope with you

1557
01:36:17,450 --> 01:36:21,390
contains a super advantage that you will use
next week. I know that the

1558
01:36:21,390 --> 01:36:25,870
'unexpected can always happen, but
the important thing is to know how to manage it, therefore

1559
01:36:25,870 --> 01:36:29,790
I hope during the next tests
it will always go smoothly.

1560
01:36:30,320 --> 01:36:35,180
Now I will name all the pastry chefs
safe, those who according to the judges

1561
01:36:35,180 --> 01:36:39,760
they deserve to stay here under the
marquee. The final three will be

1562
01:36:39,760 --> 01:36:44,260
unfortunately at risk of elimination.
Random order is not a ranking.

1563
01:36:44,760 --> 01:36:47,300
Stay with us for the next episode.

1564
01:36:47,640 --> 01:36:48,640
Manuel.

1565
01:36:50,620 --> 01:36:51,620
Isabella.

1566
01:36:52,740 --> 01:36:53,740
Compliments.

1567
01:36:54,660 --> 01:36:56,120
Mark. Thank you.

1568
01:36:57,040 --> 01:36:58,040
Victory.

1569
01:37:00,940 --> 01:37:02,780
Daniela. Alessia.

1570
01:37:03,540 --> 01:37:05,420
See you next week.

1571
01:37:06,380 --> 01:37:07,380
Larissa.

1572
01:37:08,040 --> 01:37:11,860
Good news for Donato too.

1573
01:37:13,260 --> 01:37:14,260
Alice.

1574
01:37:15,400 --> 01:37:17,760
Luca, you are safe too.

1575
01:37:18,700 --> 01:37:25,700
There can be no second episode without the
mayor of Bake Off, Armando. Wow,

1576
01:37:25,700 --> 01:37:27,800
thanks. Congratulations, mayor.

1577
01:37:29,420 --> 01:37:34,720
The last one who is definitely safe is
Stephen.

1578
01:37:35,020 --> 01:37:37,680
Bravo. See you on the next episode.

1579
01:37:38,800 --> 01:37:41,940
Omar, thanks to Carmen. Take a step
forward.

1580
01:37:43,420 --> 01:37:49,320
You were the worst of this
episode, but only one will be eliminated.

1581
01:37:49,440 --> 01:37:50,440
Are you disappointed?

1582
01:37:51,320 --> 01:37:53,020
From myself more than anything.

1583
01:37:53,640 --> 01:37:57,560
We are all three in the same boat.
Me too, the same.

1584
01:37:58,140 --> 01:38:04,000
But rest assured, I'll come out
safe. I give the floor to Ernst. L

1585
01:38:04,000 --> 01:38:09,780
'eliminated or the eliminated at the first
episode of Bake Off

1586
01:38:09,780 --> 01:38:11,440
it's...

1587
01:38:11,440 --> 01:38:18,280
Only those who remain in the race will have it

1588
01:38:18,280 --> 01:38:22,240
'opportunity to aspire to the title of
best amateur pastry chef in Italy.

1589
01:38:22,640 --> 01:38:27,160
And thus win a one-year supply
of new products the great chocolate

1590
01:38:27,160 --> 01:38:32,160
Italian, a selection of equipment
professional for his recipes offered

1591
01:38:32,160 --> 01:38:38,500
from the e-commerce chefline.it and a course
of pastry making at Incibum, school of

1592
01:38:38,500 --> 01:38:40,200
high gastronomic training.

1593
01:38:43,720 --> 01:38:46,400
I give the floor to Ernst.

1594
01:38:46,640 --> 01:38:51,220
The eliminated, the eliminated at the first
episode.

1595
01:38:58,790 --> 01:38:59,790
Nobody!

1596
01:39:02,290 --> 01:39:09,130
It's really an extra push to make me
put the smile back in your mouth as there is

1597
01:39:09,130 --> 01:39:13,450
'I have now because before a little yes
it was off. But be careful, come on

1598
01:39:13,450 --> 01:39:17,050
next time we start going out, then
give it your all.

1599
01:39:17,350 --> 01:39:20,190
Congratulations to everyone, you were
very good!

1600
01:39:42,379 --> 01:39:44,820
On the next episode of Bake Off
Italy.

1601
01:39:51,920 --> 01:39:57,000
You've done a lot of wrong stuff
good. And what is he already doing? Read the recipe.

1602
01:39:57,340 --> 01:39:58,440
This one broke too.

1603
01:39:58,740 --> 01:40:03,320
Everything goes wrong today. Meanwhile
Donato tongues Vittoria.

1604
01:40:03,520 --> 01:40:05,020
Onofrio I'll keep an eye on you.

1605
01:40:05,620 --> 01:40:07,760
Silence. Bigger is better eh.