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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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Charified butter!

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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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You know, Tommaso, you know what the beautiful thing is
of Bake Off?

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Which? Is that allows me to talk about
lightness next to a giant of

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pastry shop like you. I mean, that's right
beautiful.

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Blessed, I don't know how
interpret it. You're like an offense, one

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light, right? But no, Tommaso, take it with me
lightness, come on.

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It's no coincidence that right in yours
surname you bear the symbol of

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lightness, with the leaf.

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Oglia. True, true. Caspio didn't have us
never thought. You see? Well done, well done.

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Look, Brandy, about
lightness, to launch this episode,

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do you know what I brought? Huh?

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A nice kite. We want to make it fly
on the marquee?

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It's really a great idea.

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Really. Let's go?

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You start going and then I'll take you
I reach. Yes, come though. Yes, go, go

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though. I'm starting because it's difficult.

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Run, run, run Tommaso.

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I ask you to frame it from afar
because they are a little too strong images

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for me.

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For me it's a bit...

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Between

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little, at Bake Off Italia.

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View!

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This time it will be the right test.

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There's really nothing positive about it.

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Leave her down, leave her down.

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Fresh, fresh. Who shot it?

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This color like this.

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But it's more in my life.

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Have you ever made meringue?

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If this one goes bad, the whole thing goes bad
cake. But how do you come up with it?

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Today's episode will be a dedicated one
to lightness, which is a bit the

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Pastry superpower, right?
To make each one unique and special

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moment. And I warn you that in this
bet your cakes will stand out

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literally the flight. She said
literally, so I don't know what

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wait for me. I hope it's not a cake in
face. And you will see that they will invite us

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ours too should be light-hearted
mammoth.

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granite, imposing judges of Bake
Off!

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Damiano Carrara, Tommaso Poller, Scrum!

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I'm happy, Tommaso, to see you again
because before you were almost about to stand out the

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I fly a kite.

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I would really like to steal
the kite to Tommaso and take me for a ride, once

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nice jog in the meadow to tone it down
anxiety.

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Ernst, what should our people do
pastry chefs in this creative test?

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It is the famous chiffon cake.

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It is an American cake, light, tall,
spongy.

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My chiffon cake is a classic
recipe, decorated, animalier with

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leopard. You know why it's called
chiffon? Because it is light and soft like

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the fabric, the chiffon. No, okay,
I love it.

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We want a very light cake, it must
be just a cloud, as it is

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main feature of chiffon
cake. It should melt in your mouth.

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It is a very difficult dessert, above all
on the part of the egg whites that go

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mounted correctly, otherwise the
sweet goes limp and you can't recover it

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more. But the pastry chefs will also have to do it
a drawing? Certain. And it must be precise

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and recognizable even after cutting.
Who has never done it?

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Congratulations.

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Daniele, I haven't forgotten about you.
For your benefit you will have to wait

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a little more. All right.

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I think this is proof
quite accessible, perhaps with the

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technical test or surprise test
I'll need an edge more, then

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I'm happy. For this creative test
you have 120 minutes available.

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3, 2, 1, chiffon cake in the oven, in your mouth
good luck guys!

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Pastry chefs, take the ingredients and
stimulate creativity.

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We need to design 15 very light ones
chiffon cake.

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So, lemons.

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I put it on. I put it on you.

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I wrote everything down, I flex everything,
Let's try not to do anything stupid. The

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Omar's recipe includes a cream
cedar pastry and a chiffon cake

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yellow and blue lemon, like
his volleyball team. Mine

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team is the hole team and therefore
I dedicate it to them.

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So, I'm designing a garden.

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of strawberries because it will be the decoration
of my chiffon.

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Which will be orange flavored and in
accompaniment will have a fruit salad

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strawberries with mascarpone chantilly.

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Daniela!

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Good morning! I see strawberries, like them
do you do? So natural?

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No, I'll make one strawberries now
fruit salad with sugar, lemon and then

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I make a chantilly with mascarpone and
cream. But you lick this liquid

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Does it come out or do you let it slide off?

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And what do we do, tie him up? Oh, yes
let's tie. I would tie him up.

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Very simple, you could make gel
strawberry. So it's a riot of

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strawberry. Okay, I'll try. I want that
this test is fine, this chiffon

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cake, even if it's simple, but I want it
that it is perfect.

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Can I tell you something, Ers? The cake is
beautiful.

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It's just that it seems so difficult to
realize. It's a very technical cake.

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And if not very technical, I have to do
be careful when making the dough.

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In fact, if the egg whites are in the dough
incorporated will not be snow mounted

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soft, difficult to cook
will take flight. I have the chiffon cake

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also made it at home and I got one
cloud.

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The recipe for grace chiffon is
classic but the cake will be yellow, it will have

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a floral decoration and it will be served
with diplomatic cream. I'll start this one

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week with the charge and with the
lightness as I hope to do this one of mine

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chiffon cake.

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For this test you really have to aim
high, like chiffon.

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A very high dessert born in the States
United in 1927 thanks to the insurer

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Harry Baker.

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Fond of cakes, he replaced the butter
with vegetable oil and obtained a cake

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unprecedentedly airy. Today, thank you
to the egg whites whipped until stiff and to the

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cooking in the appropriate mould, is one
of the most loved American cakes and is the

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symbol of lightness in the world of
pastry shop.

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But you do nothing to interpret the
theme of lightness. Today I am

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I will move among the pastry chefs' counters like
a dragonfly. That is, do you fly?

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Let's go. Where are you going? Track!

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Long live lightness!

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What do you think? I got worried.

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Very worried.

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No!

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Today everyone under the big top must
be light. I'm not that light,

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I laugh a lot.

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But I think eh, I'm more mental.

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What do I do? That's how it is.

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After much thought Carmen chose
orange as a taste for her chiffon

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and some red balloons as decoration.

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Victory! Hi good morning!

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Do you like the theme of this episode?

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Have you already done it? No, I've never done it
the chiffon. How did you like it?

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Basil and lemon zest.

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Vittoria's chiffon will also have one
whipped lemon ganache and a sauce

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lemon and basil. All with a
paw pattern dedicated to his

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dog Mary.

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And basil leaves like
insert?

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I accept suggestions.

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You could make a chlorophyll.

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You put everything together, then you pass and you have the sauce
green.

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Because the problem is that the basil in
leaf and turns black when cooked. Oh, yes

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I know. But not so. He gave me this
advice that I will definitely follow.

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Dye no.

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You can do whatever you want it to be
better.

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Perfect. Oh God, how scary.

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There are many doubts because the chiffon
they must be not only high, but also

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colored carefully. What is this little green?

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I don't know, put in black and... And not black.

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Food, yellow looks better with fuchsia or
orange?

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Orange. For some, however, the problem
it's not choosing colors. And the reason

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what will you do instead?

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They are jars of honey. This is a
jar of honey? Eh, I'm not

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very good at drawing, but this...
Then maybe you can draw behind it, not

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I know, a hill, then the forest and then
Abruzzo.

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It's an idea, then you see.

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Yes, okay.

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Come on, good luck Clarissa. Thank you.

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And we need to get to work because the
colorful pattern must be drawn

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directly onto the mold and passed in
oven and only at a later time

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covered with the rest of the dough.

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I'm working on decorating with
corals that are a bit reminiscent of the sea,

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because I would like to dedicate this chiffon
to my granddaughter Eva, who loves the

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sea and when he comes to me in Reggio
Calabria becomes a little fish.

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The chiffon cake with a marine decoration will be
vanilla and cinnamon and will have a

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custard with the same flavours.
Alice, did you butter it?

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Yes, I put a little remover.

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For the pattern.

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Yes, but the cherries are red and then
put these two mixtures.

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Because I'm a colorful person.

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But purple and red together...
Cozzano.

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But you don't have a neutral color, so
white, that is, the naked and raw dough that

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Does it make the cherries stand out for you? No.
The effect I want it to come out pink and

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lilac, which are my two colors
favorites with my favorite fruit,

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it represents me fully.

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And then Alice firmly continues with
his colorful project. Chiffon cake

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lemon and vanilla compote
cherries and Chantilly cream. Dear

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pastry chefs, 60 minutes have passed. Vi
there's still an hour left

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arrangement. I understand that being like this
you can't be under pressure

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light. We need some music.
Yes, yes, yes. Direction, you can put a little

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of pop music?

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Put on some light music because I have
desire for nothing.

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Indeed, very light.

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Words without mystery.

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Black but not too much.

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There's no time to waste.

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Before passing through the blast chiller, the
chiffon will have to cook and grow to

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duty. and in the meantime you can think
to the accompanying creams and garlics

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other decorative elements.

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Manu, how's it going?

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Good for now.

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I'm doing above as decorations
always with a chiffon cake dough,

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some little pigs to dedicate it to us and
to the wonderful family we are

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building. Even if the original fairy tale
it has three, I added one because

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there is more coming into my life
another.

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To celebrate the baby's arrival,
Manuel prepares a fairytale chiffon cake

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orange flavored with cream
coffee pastry chef.

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What cake are we making? So, I'll do one
chiffon decoration with notes

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musical. Since music unites a lot
me and my wife, I wanted to do with these

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two colors which are green and blue,
with coffee and a basic mascarpone cream

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00:13:24,400 --> 00:13:28,040
patabomba. You already know what the problem is
who wants to give you coffee? No. Coffee

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It's like chocolate, it's a fiber.

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Ok, and I suck, ok.

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Coffee chiffon is dedicated to
Stefano's wife in the oven and also the

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cream is already ready.

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So everything is under control and yes
it can provide a moment of lightness.

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I'll give you a nice quiz.

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So, guess the big guy. The
heavy? No, wait, I have to do this first

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the acronym.

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00:13:47,700 --> 00:13:50,020
Guess the big guy.

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So, you have to focus on one person
under the awning that seems a little

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heavy. A little heavy.

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Okay. Man or woman? Woman.

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How old is he approximately?

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Over 40.

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00:14:05,320 --> 00:14:08,740
What is the topic that should be avoided
with her?

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00:14:09,060 --> 00:14:10,060
Astrology.

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00:14:10,540 --> 00:14:12,100
Astrology?

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But it's still between us, right?

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Guys, who among you knows about
astrology? No, please, please. I.

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Isabella. Certain.

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00:14:21,850 --> 00:14:25,490
HI. There's Stefano who would like his
astral picture.

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If you give me your date of birth, time and place
I'll do it to him. I'll tell you later. It's there

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00:14:29,910 --> 00:14:34,330
'time. Or at least we don't have
said the name. In the house they will be there at

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00:14:34,330 --> 00:14:38,250
think who will be and you're not in
difficulty, Stefano. Ok fine.

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00:14:38,690 --> 00:14:42,110
Let's remember the scorpion that is mine
zodiac dream. But there is a good picture

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astral.

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00:14:43,400 --> 00:14:47,720
It's me, Marco, Grazia and Donato.

230
00:14:48,340 --> 00:14:50,180
Donato, how are we doing?

231
00:14:50,620 --> 00:14:55,020
Pretty good, I'm focused. For
do you want to lighten the situation?

232
00:14:55,220 --> 00:14:57,840
How do we alleviate the situation? With the
this thing!

233
00:14:59,690 --> 00:15:03,870
Then I ask you to think of a
competitor that seems to you

234
00:15:03,870 --> 00:15:07,310
particularly heavy. Now me
I'll take a walk, okay?

235
00:15:07,590 --> 00:15:12,730
And when you see that I got closer
start jumping, okay?

236
00:15:13,030 --> 00:15:14,530
Okay. Okay. Go.

237
00:15:14,750 --> 00:15:15,750
Wait.

238
00:15:33,740 --> 00:15:37,640
They're making me do it, poor Donato.
I know, he was a serious guy once.

239
00:15:38,920 --> 00:15:41,820
I remember you as serious, a serious engineer.

240
00:15:42,940 --> 00:15:47,120
Between one jump and another, Donato is
making a red chiffon like the

241
00:15:47,120 --> 00:15:51,800
his autumn cat, then a lime compote
and ginger and a cardamom and chantilly

242
00:15:51,800 --> 00:15:53,340
lime. Isabella, hi.

243
00:15:53,780 --> 00:15:58,480
I'm doing a poll on who the
heavy tennon.

244
00:15:58,720 --> 00:16:01,900
I could be one of those, maybe.
Maybe it's the others who see me

245
00:16:01,900 --> 00:16:02,900
like this. Can be.

246
00:16:03,360 --> 00:16:07,140
With the heavy you go deep, with the
lightness is more on the surface.

247
00:16:07,940 --> 00:16:14,420
The important thing is that it is not heavy
chiffon. Isabella's will be raspberry

248
00:16:14,420 --> 00:16:17,660
and with the pattern it will be reminiscent of a poix dress
of his mother.

249
00:16:17,980 --> 00:16:20,360
Is Clarissa raising you?

250
00:16:20,680 --> 00:16:21,680
I do not know.

251
00:16:22,300 --> 00:16:27,720
I recognize that the dough is not like it
I wanted it and this suits me a bit

252
00:16:27,760 --> 00:16:28,760
destabilizing.

253
00:16:29,460 --> 00:16:31,200
Can I give you a hug, thanks?

254
00:16:32,200 --> 00:16:33,860
As? Is yours growing?

255
00:16:34,320 --> 00:16:37,320
But I love you with my life
a lot.

256
00:16:38,240 --> 00:16:39,600
Don't worry.

257
00:16:40,660 --> 00:16:44,380
Let's hope that the lost lightness of
Clarissa is all in her pie.

258
00:16:44,680 --> 00:16:49,340
Honey and chamomile schiffon with cream
English with lemon and ginger. Now he has to

259
00:16:49,340 --> 00:16:50,740
only grow in the oven.

260
00:16:50,980 --> 00:16:55,020
Marco, you whispered the schiffon. It was
this is precisely the moment.

261
00:16:55,520 --> 00:16:56,640
I mean, how does it work for you?

262
00:16:57,080 --> 00:16:59,420
Look, I'll show you. Let me see
this practice as it is.

263
00:16:59,710 --> 00:17:02,370
But who tells him? I tell him Cressi.

264
00:17:03,250 --> 00:17:04,810
Cressi. Cressi.

265
00:17:05,710 --> 00:17:09,890
In Marco's oven there is a siphon
toffee, orange and cinnamon,

266
00:17:09,910 --> 00:17:11,470
spotted like a giraffe.

267
00:17:11,690 --> 00:17:16,589
Pastry chefs and pastry chefs, all that's missing
half an hour.

268
00:17:16,930 --> 00:17:21,369
And then the cakes need to be taken out of the oven and turned over
on themselves and left to rest in

269
00:17:21,369 --> 00:17:24,589
blast chiller with the mold upside down. Mi
do you open the blast chiller?

270
00:17:24,910 --> 00:17:30,230
Without this step the chiffon
it could collapse on itself. E

271
00:17:30,230 --> 00:17:34,530
with blast chillers and pastry chefs in
waiting, all that remains is to play. So

272
00:17:34,530 --> 00:17:35,530
Daniela...

273
00:17:38,920 --> 00:17:41,800
I already have clear ideas. Man or woman?
Man.

274
00:17:43,120 --> 00:17:44,120
Age range?

275
00:17:44,740 --> 00:17:45,740
40.

276
00:17:45,960 --> 00:17:47,280
Are you wearing glasses?

277
00:17:47,480 --> 00:17:51,660
Yes. What is the argument that you can't
dealing with him otherwise becomes

278
00:17:51,660 --> 00:17:52,660
heavy?

279
00:17:53,180 --> 00:17:55,920
The pastry shop. The pastry shop.

280
00:17:56,200 --> 00:17:57,480
Who shot it?

281
00:17:57,980 --> 00:18:00,960
I do not. I opened the pussy and I have it
found turned.

282
00:18:01,380 --> 00:18:03,480
There are four of us. I put it on
opposite.

283
00:18:04,400 --> 00:18:07,500
I have it inside the beater
put like this.

284
00:18:08,010 --> 00:18:12,470
To cool with the central pin. Now
I opened the blast chiller and took it

285
00:18:12,470 --> 00:18:13,389
found like this.

286
00:18:13,390 --> 00:18:14,570
They moved it.

287
00:18:16,470 --> 00:18:19,270
The accused can be either Alice.

288
00:18:19,790 --> 00:18:21,630
It was already filmed, I have no idea.

289
00:18:23,910 --> 00:18:25,130
Oh Victoria.

290
00:18:25,390 --> 00:18:28,970
I absolutely am not because I
I only touch my things.

291
00:18:30,990 --> 00:18:32,570
Oh Donato.

292
00:18:32,870 --> 00:18:35,410
I went to the blast chiller and not
I saw it as I left it.

293
00:18:37,409 --> 00:18:42,890
Nothing, I can't do the sanction today
to anyone because I have not ascertained that

294
00:18:42,890 --> 00:18:43,649
it was.

295
00:18:43,650 --> 00:18:47,510
In the absence of evidence Luca just has to
hope for the success of

296
00:18:47,510 --> 00:18:49,550
lemon chiffon with Chantilly cream.

297
00:18:50,150 --> 00:18:55,350
We will know if it will be equally light
quickly because chiffons need to be worn.

298
00:19:04,460 --> 00:19:05,520
In the difficulty I saw.

299
00:19:05,740 --> 00:19:07,000
Who? Onofrio.

300
00:19:07,280 --> 00:19:08,280
No.

301
00:19:08,600 --> 00:19:11,040
Why? Because the cake went down.

302
00:19:12,520 --> 00:19:16,740
Orange and vanilla chiffon with cream
Onofrio's orange English ha

303
00:19:16,740 --> 00:19:18,200
in fact some small problems.

304
00:19:18,400 --> 00:19:19,400
What is he doing?

305
00:19:20,120 --> 00:19:22,900
It's retreating a little bit. I don't know why.

306
00:19:23,360 --> 00:19:26,920
For me it lacks a bit of cooking. For me it is
a dough problem.

307
00:19:27,300 --> 00:19:33,160
I have doubts. I didn't put 90%.
sugar. But Onofrio is in good shape

308
00:19:33,160 --> 00:19:34,160
company.

309
00:19:37,620 --> 00:19:39,020
Alright, alright, don't worry.

310
00:19:39,240 --> 00:19:42,940
And after a sagging chiffon, there is some
one that risks never ending

311
00:19:42,940 --> 00:19:44,120
not even on the backsplash.

312
00:19:44,340 --> 00:19:47,580
Bad, I got the times wrong, I am
arrived long, it's in the oven, but it's raw.

313
00:19:47,760 --> 00:19:48,760
Clari, are you okay?

314
00:19:49,440 --> 00:19:50,440
What happens?

315
00:19:51,020 --> 00:19:55,040
The drawings above are not visible.

316
00:19:55,340 --> 00:19:57,060
It's all a mess.

317
00:19:57,340 --> 00:20:00,420
So, put a whip, whip this
with a teaspoon of sugar and you're done

318
00:20:00,420 --> 00:20:02,100
all the decoration around with the sac à
few.

319
00:20:03,320 --> 00:20:04,440
Pastry chefs and pastry chefs!

320
00:20:05,250 --> 00:20:06,610
One minute left.

321
00:20:07,490 --> 00:20:09,470
Leave her down, leave her down. No, no, no.

322
00:20:09,890 --> 00:20:10,890
No.

323
00:20:12,090 --> 00:20:16,370
Clarissa, Clarissa, it's very close.
Go, Clarissa, it's okay, it's okay

324
00:20:16,370 --> 00:20:17,370
so, he doesn't put any more.

325
00:20:17,890 --> 00:20:24,310
Ten, nine, eight, seven, six.

326
00:20:24,790 --> 00:20:25,970
Go, Clarissa.

327
00:20:27,010 --> 00:20:33,210
Five, four, three, two, one.

328
00:20:37,960 --> 00:20:44,760
one step back good guys there
we'll see soon

329
00:20:44,760 --> 00:20:51,700
I panicked during the tastings
from the beginning I didn't

330
00:20:51,700 --> 00:20:57,120
resumed in the lightness test
climate has become incredibly burdensome

331
00:20:57,120 --> 00:21:02,400
we want to start with your chiffon cake
carmen now waits for the taste of

332
00:21:02,400 --> 00:21:05,400
chiffon cake lift the spirits of
pastry chefs

333
00:21:07,370 --> 00:21:10,350
You asked for it to be a soft thing.

334
00:21:10,570 --> 00:21:14,010
I thought about the balloon they carry
the children.

335
00:21:14,250 --> 00:21:17,950
Ah, they're red balloons. It's inside
of color, yes. The balloon thread is

336
00:21:17,950 --> 00:21:19,250
the yellow one? It's the yellow one.

337
00:21:19,990 --> 00:21:21,890
How did you flavor the dough?

338
00:21:22,210 --> 00:21:23,210
With orange.

339
00:21:24,230 --> 00:21:28,130
Lacks a bit of aroma. I would have added
a little bit of a different aroma.

340
00:21:28,170 --> 00:21:30,630
Maybe an accompanying sauce
it would have helped.

341
00:21:30,850 --> 00:21:33,770
Okay. For me it's not a chiffon cake.

342
00:21:34,800 --> 00:21:37,240
It comes back, it's very chewy and firm.

343
00:21:38,180 --> 00:21:39,180
Thank you, Carmen. Thank you.

344
00:21:40,160 --> 00:21:41,600
Let's continue with Stefano.

345
00:21:41,820 --> 00:21:46,560
Can you tell us about it? I made a chiffon
coffee cake, a mascarpone mousse

346
00:21:46,560 --> 00:21:49,220
patabomb base. I wanted to remember the taste
of tiramisu.

347
00:21:49,440 --> 00:21:52,740
The cream of the tiramisu more than one
patabomb looks more like a cream

348
00:21:52,740 --> 00:21:54,520
mascarpone. So, so heavy.

349
00:21:56,180 --> 00:21:58,100
You know that I am the son of Florists.

350
00:21:59,220 --> 00:22:02,420
When I was little I helped dad do the
decorations.

351
00:22:02,660 --> 00:22:08,780
We had the green foam that was put on
into the water and stuck inside the

352
00:22:08,780 --> 00:22:13,360
flowers thus remain fresher.
This has the same consistency as

353
00:22:13,360 --> 00:22:17,540
this foam. This color like this, but it is
more in my life.

354
00:22:18,740 --> 00:22:23,660
For me it wasn't that horrible because I was
tied to a memory, but I'll take this one

355
00:22:23,660 --> 00:22:26,540
criticism and from now on no more green.

356
00:22:27,760 --> 00:22:32,060
Luckily for her, Alice didn't use it
the green dye in her chiffon

357
00:22:32,060 --> 00:22:35,600
lemon and vanilla cake with compote
of cherries and Chantilly cream.

358
00:22:37,560 --> 00:22:41,840
In the end at least the red dye is
turned pink, since he didn't like it

359
00:22:41,840 --> 00:22:45,520
The association of red and purple however...
Why did you want to make it pink?

360
00:22:45,600 --> 00:22:49,040
I wanted to make it pink because the
pink and purple are my two colors

361
00:22:49,040 --> 00:22:50,040
favorites.

362
00:22:51,160 --> 00:22:56,400
And that I knew CNAM didn't like
this color association.

363
00:22:58,760 --> 00:23:00,020
He told me.

364
00:23:00,800 --> 00:23:07,520
So, you are very good and you have some
potential, but today in this test you

365
00:23:07,520 --> 00:23:09,060
you missed a glass of colors.

366
00:23:09,930 --> 00:23:13,650
So Alice, the consistency of the
chiffon is pretty good, you see, it is

367
00:23:13,650 --> 00:23:17,250
cottony. But it doesn't work for me
go crazy. I see some cherries outside,

368
00:23:17,250 --> 00:23:21,290
so I see green and red outside and then
I find myself pink and purple inside.

369
00:23:21,530 --> 00:23:25,190
It feels a bit like I'm on a journey
psychedelic. Eh, okay, do it every now and then

370
00:23:25,190 --> 00:23:28,350
a psychedelic trip and going out a bit
from the ordinary it can also do good.

371
00:23:31,170 --> 00:23:33,770
It was supposed to be my celebration
volleyball team.

372
00:23:35,040 --> 00:23:38,400
What's the name of your team?
volleyball? The hole team.

373
00:23:38,640 --> 00:23:41,400
I'm afraid to ask you why it's called
like this.

374
00:23:41,620 --> 00:23:45,520
When we do Ace, we group together
all in a circle and shout hole!

375
00:23:46,360 --> 00:23:50,060
Chiffon cake with lemon and cream
cedar pastry.

376
00:23:50,660 --> 00:23:54,460
When it has this cottony effect,
it means that chiffon has succeeded

377
00:23:54,460 --> 00:23:58,380
good. You just exaggerated a little. Eh,
because I was afraid it was raw, I have

378
00:23:58,380 --> 00:24:02,460
given up to 190 for a moment the last 10
minutes. The cream is the bomb.

379
00:24:03,540 --> 00:24:04,540
Good. Excellent.

380
00:24:05,120 --> 00:24:09,380
A thousand thanks. For sure it was raw.
I wanted to celebrate my team and there it is

381
00:24:09,380 --> 00:24:10,059
'I did it.

382
00:24:10,060 --> 00:24:14,640
Now it's Luca's turn to bring the
his world with a tribute to the carnival.

383
00:24:15,300 --> 00:24:20,660
It's a chiffon cake with lemon. The
chiffon cake tastes like lemon. Chantilly

384
00:24:20,660 --> 00:24:23,740
it's done well. It's a little dry though
fault of the dye. When you put some

385
00:24:23,740 --> 00:24:25,980
so much always tends a little bit to
dry.

386
00:24:26,220 --> 00:24:30,760
But if you make me a themed cake
carnival I want to find colors in it

387
00:24:30,760 --> 00:24:31,980
inside. So good.

388
00:24:32,380 --> 00:24:37,200
Between bright colors and elaborate decorations
and ambitious ideas, not all pastry chefs

389
00:24:37,200 --> 00:24:40,400
they seem to be able to tell with
clarity what they had in mind.

390
00:24:40,660 --> 00:24:42,900
So, I see a bee. It's honey,
in fact.

391
00:24:43,160 --> 00:24:47,580
But the bees were stolen by some
spaceships, because they are

392
00:24:47,580 --> 00:24:48,840
spaceships those.

393
00:24:49,580 --> 00:24:56,080
Tells. Chiffon cake with honey and
chamomile and crème anglaise with lemon

394
00:24:56,080 --> 00:24:58,520
and ginger. Do you want to taste it?

395
00:24:59,560 --> 00:25:03,120
You know what chiffon cake looks like, right?
Yes, yes. Can you tell me what it's like?

396
00:25:05,580 --> 00:25:06,880
It's very dry.

397
00:25:07,380 --> 00:25:08,900
Thank you. I am sorry.

398
00:25:09,460 --> 00:25:13,740
It is chewy, elastic. And then it has a taste
really strange.

399
00:25:14,840 --> 00:25:21,000
Indefinable. And above all, in my opinion,
the crème anglaise is a little torn up

400
00:25:21,000 --> 00:25:25,740
mouth. For me, if you didn't put it
ginger, perhaps it was much better.

401
00:25:26,100 --> 00:25:31,100
Thank you. They are completely right.
I just have to say sorry, I'm sorry and

402
00:25:31,100 --> 00:25:32,140
it will get better.

403
00:25:33,420 --> 00:25:37,760
It's Grazia's turn and her chiffon cake
classic with diplomatic cream.

404
00:25:37,960 --> 00:25:39,020
What did you do?

405
00:25:39,740 --> 00:25:40,940
Lizards?

406
00:25:41,360 --> 00:25:45,760
No, they are flowers. Ah, now that you have it
said I understood it.

407
00:25:46,060 --> 00:25:47,220
Let's see the cut.

408
00:25:48,679 --> 00:25:53,300
This chiffon is a little short for sure
It doesn't drive me crazy. I know, I know. In

409
00:25:53,300 --> 00:25:56,920
overall it didn't come out bad, it came out a
a little biscuity on the outside.

410
00:25:57,000 --> 00:26:00,280
Too bad, because the taste is there, though
these little flaws did it a bit

411
00:26:00,280 --> 00:26:05,060
fall. What is a diplomat like? What
did you put it in? Lemon. It's lucid, not

412
00:26:05,060 --> 00:26:08,900
it's sweet, it's perfect as it should be
done. Thank you. Well done, thanks.

413
00:26:09,260 --> 00:26:10,260
Very, very good.

414
00:26:10,800 --> 00:26:15,700
It doesn't seem real to me, but it went well.
We go straight to the next one

415
00:26:15,700 --> 00:26:16,700
try.

416
00:26:17,230 --> 00:26:20,950
Let's continue tasting with yours
donated chiffon cake.

417
00:26:21,430 --> 00:26:22,530
Tell us about the dessert.

418
00:26:22,990 --> 00:26:28,410
I wanted to make a dedicated chiffon cake
to my autumn cat, a red cat.

419
00:26:28,670 --> 00:26:34,630
Then I made a mango-lime compote
and ginger, a chantilly, cardamom and

420
00:26:34,630 --> 00:26:39,310
lime. Unfortunately I had problems when
I unmolded the cake because I don't know if I

421
00:26:39,310 --> 00:26:40,310
you can see it.

422
00:26:40,410 --> 00:26:43,990
When it goes down like this it means it is
left a little behind in cooking. I have it

423
00:26:43,990 --> 00:26:47,070
cooked for 50 minutes, maybe I have to
give it a little more.

424
00:26:47,450 --> 00:26:50,190
We're certainly there in terms of taste.

425
00:26:50,570 --> 00:26:55,710
The proof was chiffon and chiffon
unfortunately it went down. I'm sorry

426
00:26:55,710 --> 00:27:00,310
a lot because I really always miss him
that final step to bring a dessert

427
00:27:00,310 --> 00:27:02,070
really as I would like.

428
00:27:02,670 --> 00:27:04,110
It's your time Marco.

429
00:27:04,630 --> 00:27:07,650
Chiffon cake that recalls the pattern
of the giraffe.

430
00:27:08,010 --> 00:27:12,730
There's a caramel muu, it's spicy
orange and cinnamon. How ever

431
00:27:12,730 --> 00:27:17,290
the giraffe itself? The giraffe me
reminds me a bit of my girlfriend because she

432
00:27:17,290 --> 00:27:19,850
is very tall and so I created a
connection.

433
00:27:20,530 --> 00:27:25,630
Dimitri, excuse me, to kiss her take the
scale. Is it a giraffe? No, it's 1.80.

434
00:27:27,410 --> 00:27:29,530
Look, do you see how the cake looks?

435
00:27:31,050 --> 00:27:32,050
As?

436
00:27:32,290 --> 00:27:34,790
Perfect, look, it breaks very well.

437
00:27:35,180 --> 00:27:39,240
It tastes like caramel, it's good, it reaches the
back the taste of cinnamon. It can't

438
00:27:39,240 --> 00:27:40,240
do better. Bravo.

439
00:27:40,580 --> 00:27:43,360
You did a great job, really
work like a lover. This is it

440
00:27:43,360 --> 00:27:46,940
the cake to bring to the girlfriend like this
to let him find it at home. Bravo.

441
00:27:47,120 --> 00:27:51,880
I'm glad I managed to
put all the love I have for mine

442
00:27:51,880 --> 00:27:52,920
girl in dessert.

443
00:27:53,700 --> 00:27:57,960
In this he experiences lightness and affection
they are often traveling in the same one

444
00:27:57,960 --> 00:28:01,920
direction. Alessia also tells one
special person through his

445
00:28:01,920 --> 00:28:06,560
sweet. I called her Eva because she is
dedicated to my granddaughter. She lives in

446
00:28:06,560 --> 00:28:10,760
Barcelona and comes to me, here, and
we spend our days at sea.

447
00:28:11,060 --> 00:28:15,920
The interior would like to recall a little the
its essence, vanilla, its

448
00:28:15,920 --> 00:28:19,800
sweetness and cinnamon, its being a
a little lively.

449
00:28:20,020 --> 00:28:21,380
How much do you love her, Eva?

450
00:28:21,940 --> 00:28:23,640
So much, priceless, truly.

451
00:28:24,300 --> 00:28:28,640
Thinking about her makes me so emotional and
This cannot be expressed in words

452
00:28:28,640 --> 00:28:31,280
bond that binds us, precisely.

453
00:28:31,929 --> 00:28:33,270
Alessia, do I like chiffon?

454
00:28:33,470 --> 00:28:36,790
What I don't like the most is the cream
sweet, sweet, sweet. If you eat it from

455
00:28:36,790 --> 00:28:40,530
only, yes, it's sweet, Tommaso is right,
but as I eat it together with the

456
00:28:40,530 --> 00:28:42,230
chiffon cake, for which it is perfect.

457
00:28:42,450 --> 00:28:43,650
Thank you so much Alessia.

458
00:28:45,110 --> 00:28:46,610
Come Manuel, it's your time.

459
00:28:47,750 --> 00:28:50,650
Manuel, to feel light-hearted, thinks about
fairy tales.

460
00:28:51,710 --> 00:28:53,230
But were there three little pigs?

461
00:28:53,510 --> 00:28:57,870
I wanted to represent my family,
I, my partner, my little girl and I

462
00:28:57,870 --> 00:28:59,070
More to come.

463
00:28:59,610 --> 00:29:00,610
Tell us.

464
00:29:01,020 --> 00:29:05,460
So, an orange chiffon cake and
coffee custard. I took it again

465
00:29:05,460 --> 00:29:09,220
fable of the three little pigs and I have it
added one because it's coming.

466
00:29:09,980 --> 00:29:12,120
I really like the story.

467
00:29:13,380 --> 00:29:15,480
The coffee cream is the bomb.

468
00:29:15,940 --> 00:29:20,460
The chiffon had maybe a few small ones
cooking problem.

469
00:29:20,970 --> 00:29:26,630
But inside it is light. She's not beautiful,
you've imploded a bit in the center, though

470
00:29:26,630 --> 00:29:29,410
you told us a story with this one
cake, so you didn't make a simple one

471
00:29:29,410 --> 00:29:31,590
chiffon cake, you told us
something.

472
00:29:31,990 --> 00:29:32,990
Well done Manuel.

473
00:29:34,690 --> 00:29:38,470
Even for Isabella, affections become
a source of inspiration.

474
00:29:39,130 --> 00:29:43,750
I remember a dress my mom had
in the 60s, she was an expert seamstress,

475
00:29:43,770 --> 00:29:47,770
so I dedicated it to her, I used
freeze-dried raspberries reduced to powder,

476
00:29:47,830 --> 00:29:49,910
custard with raspberries.

477
00:29:50,690 --> 00:29:54,730
Isabella, the taste of your chiffon
I like the cake a lot, but the cream

478
00:29:54,730 --> 00:29:55,910
it should have cooked a little longer.

479
00:29:56,130 --> 00:29:59,690
You even sat down a little if
look, you can see that the dough too

480
00:29:59,690 --> 00:30:02,050
maybe a few more minutes were missing.

481
00:30:02,330 --> 00:30:03,330
Thank you.

482
00:30:04,490 --> 00:30:05,570
Danila, your moment.

483
00:30:06,370 --> 00:30:11,710
Can you tell us about it? This is a chiffon
orange cake, strawberry cups

484
00:30:11,710 --> 00:30:18,470
with a chantilly with mascarpone, cream and
a strawberry gel. For me your chiffon

485
00:30:18,470 --> 00:30:20,090
cake has taken on a little too much color.

486
00:30:20,400 --> 00:30:24,180
It needs to stay a little lighter above,
so the decoration comes out a lot

487
00:30:24,180 --> 00:30:24,959
very good.

488
00:30:24,960 --> 00:30:29,340
It's collapsed a little in the center and it's
compacted, here it is, in the green part,

489
00:30:29,380 --> 00:30:30,380
you see it's lower.

490
00:30:31,020 --> 00:30:34,440
But I can tell you, you made me laugh a lot
another memory, damn you.

491
00:30:34,800 --> 00:30:37,600
Sunday at home, the time of
strawberries, my mother always makes this

492
00:30:37,600 --> 00:30:40,120
cup of strawberries same, same, same
to this one.

493
00:30:40,520 --> 00:30:44,600
Good. But for me the combination is not
it works.

494
00:30:45,130 --> 00:30:48,490
There are those who have problems with pairings.
Oh no, Frio, it's your turn.

495
00:30:48,730 --> 00:30:50,110
And who with the memory.

496
00:30:50,350 --> 00:30:53,230
I forgot an ingredient, lo
sugar.

497
00:30:54,670 --> 00:30:59,410
Didn't you put sugar in the cake?
Convinced I wore it, but... Chiffon

498
00:30:59,410 --> 00:31:04,930
cake, orange and vanilla with a cream
English with orange liqueur and

499
00:31:04,930 --> 00:31:06,690
decorated with the sunset theme.

500
00:31:08,350 --> 00:31:09,350
Ernst.

501
00:31:09,830 --> 00:31:12,530
So, forget about the sugar, not the
chiffon.

502
00:31:14,600 --> 00:31:17,460
And how to go 200 km per hour without it
brakes?

503
00:31:17,880 --> 00:31:18,880
You get hurt.

504
00:31:19,120 --> 00:31:20,120
I know.

505
00:31:21,440 --> 00:31:22,440
It's not good.

506
00:31:22,620 --> 00:31:26,080
Oh yes, I agree with Ernst.
Unfortunately you ended up with an extra omelette

507
00:31:26,080 --> 00:31:28,160
what a chiffon cake.

508
00:31:28,380 --> 00:31:30,860
These are not the desserts I make.

509
00:31:31,060 --> 00:31:36,000
An offence can happen. It can happen,
come on. I hope that in the technique I will be able to

510
00:31:36,000 --> 00:31:37,100
give my best.

511
00:31:37,900 --> 00:31:38,900
Victory!

512
00:31:39,440 --> 00:31:45,000
Do you know what you did? You drew and
then you went over with the dough,

513
00:31:45,020 --> 00:31:49,120
so he acted as your transfer and
It ruins everything a little.

514
00:31:50,220 --> 00:31:54,880
Chiffon with basil, to which I then have
added a drop of green to enhance

515
00:31:54,880 --> 00:31:57,280
the color. What is this? A cream
with mascarpone?

516
00:31:57,600 --> 00:32:03,680
So, no, that's a whipped ganache
with lemon and then I made a sauce with

517
00:32:03,680 --> 00:32:04,680
lemon basil.

518
00:32:04,980 --> 00:32:06,160
I don't mind.

519
00:32:06,890 --> 00:32:08,550
It looks like you made a chlorophyll.

520
00:32:09,610 --> 00:32:15,590
The chiffon, yes, is not as airy as it should be
be, but it's not one of the worst.

521
00:32:15,810 --> 00:32:17,230
You did a great job for me.

522
00:32:17,570 --> 00:32:18,570
Thank you.

523
00:32:22,090 --> 00:32:27,210
Pastry chefs and pastry chefs, for some
this ordeal was not very easy.

524
00:32:27,430 --> 00:32:32,230
And in fact to get up again, Clarissa,
Stefano, Donato and Onofrio will have to

525
00:32:32,230 --> 00:32:33,750
focus on the technical test.

526
00:32:38,470 --> 00:32:44,090
Pastry chefs and pastry chefs, you get it
right who is about to enter? Yes. One

527
00:32:44,090 --> 00:32:49,290
person that everyone else isn't
they look the way I look at him.

528
00:32:49,750 --> 00:32:54,350
I have a feeling that makes me sleep
bad five hours.

529
00:33:04,160 --> 00:33:07,360
Enter the genius, she's always great
emotion.

530
00:33:11,360 --> 00:33:15,760
There always comes a blow to the heart, it beats,
beats, beats very hard.

531
00:33:20,860 --> 00:33:23,340
My goodness, what a recipe he will give.

532
00:33:24,160 --> 00:33:27,300
Let's hope that today the master is more
clement.

533
00:33:28,280 --> 00:33:32,020
Master, what is the first thing you
comes to mind when you think about

534
00:33:32,020 --> 00:33:38,900
lightness? Certainly a dancer who
it not only has lightness but also l

535
00:33:38,900 --> 00:33:43,660
elegance. Don't tell me that for the test
today's technique is inspired by one

536
00:33:43,660 --> 00:33:46,760
dancer, otherwise I'll leave with a scene
of jealousy.

537
00:33:48,100 --> 00:33:54,300
Of course, she is one of the greatest dancers
classics from the early twentieth century, the

538
00:33:54,300 --> 00:33:55,300
Pallova.

539
00:33:56,110 --> 00:34:02,850
This cake is made with meringue
very white that recalls lightness

540
00:34:02,850 --> 00:34:08,150
of the tutu and has a delicate structure
like dance movements.

541
00:34:08,449 --> 00:34:12,550
It's really a dessert for technical testing.
It will be tough.

542
00:34:13,230 --> 00:34:18,050
Maestro, can you describe it to us? I mean the
cake and not her friend Paolona.

543
00:34:18,929 --> 00:34:23,210
Pavlova cake. The Paolona, ​​the Pavlova.
Pavlova. Well yes.

544
00:34:23,510 --> 00:34:24,510
You're welcome, master.

545
00:34:25,080 --> 00:34:31,780
You have to prepare a decorated meringue
petals and enriched with cream

546
00:34:31,780 --> 00:34:33,600
mascarpone and vanilla.

547
00:34:34,280 --> 00:34:41,100
And inside there is raspberry, peaches
spiced with cardamom and

548
00:34:41,100 --> 00:34:47,179
star anise. All decorated with
peach slices,

549
00:34:47,360 --> 00:34:53,659
fresh raspberries, small cylinders of
meringue and gold leaf.

550
00:34:55,960 --> 00:34:56,960
It lasts today.

551
00:34:57,300 --> 00:35:02,940
Judges, light as feathers, you can
swing out of the tent. Good

552
00:35:02,940 --> 00:35:04,920
Work. Lightly, huh?

553
00:35:05,140 --> 00:35:06,600
Lightly.

554
00:35:08,720 --> 00:35:14,840
Pastry chefs, for this test you have a
available 140 minutes. Just right for

555
00:35:14,840 --> 00:35:17,620
cause a bit of anxiety. 3, 2, 1.

556
00:35:18,490 --> 00:35:23,510
Pavlova in the oven! I recommend you, I want you
see you dance today, eh!

557
00:35:23,790 --> 00:35:30,230
And it goes all around the room, while
yes dance, dance.

558
00:35:32,290 --> 00:35:39,030
Classical dance, I'm the opposite,
exactly

559
00:35:39,030 --> 00:35:40,030
opposite.

560
00:35:40,470 --> 00:35:43,110
But it's fascinating.

561
00:35:44,030 --> 00:35:48,050
Today's look is more than dance
classic is from tarantella.

562
00:35:48,830 --> 00:35:54,590
For a short period of my life I have
also danced, with very little success.

563
00:35:54,670 --> 00:35:56,870
A plie, like this.

564
00:35:57,450 --> 00:36:01,730
But I worked at the theater for 15 years
Reggio di Turin, then the dancers and

565
00:36:01,730 --> 00:36:03,850
I particularly love classical dance.

566
00:36:04,390 --> 00:36:08,410
Well, the genius on the other hand is a bit the
Roberto Bolle of the pastry shop, then

567
00:36:08,410 --> 00:36:10,650
what could we expect if not this?

568
00:36:11,440 --> 00:36:17,580
I want to tell you that making desserts is one
dance very elegantly why can't you

569
00:36:17,580 --> 00:36:23,220
making mistakes in timing, movements, how
they are successful dancers.

570
00:36:23,340 --> 00:36:25,680
La Paolona, ​​Pamela Prati.

571
00:36:26,600 --> 00:36:29,160
You, you who are a dancer.

572
00:36:31,120 --> 00:36:35,720
And to perform a perfect Pavlova, the
aspiring pastry chefs will have to

573
00:36:35,720 --> 00:36:39,180
twirling between the counters gracefully
and concentration.

574
00:36:39,720 --> 00:36:41,100
I must not lose my focus.

575
00:36:41,480 --> 00:36:45,640
I got it into my head that I have to
have fun without anxiety, without stress.

576
00:36:45,880 --> 00:36:48,460
So I'm changing mood and good.

577
00:36:49,400 --> 00:36:54,380
Stay light and positive with the
pavlova will be difficult, but let's see

578
00:36:54,380 --> 00:36:55,380
do a good job.

579
00:36:55,820 --> 00:36:59,920
Pavlova is light only in appearance
a dessert that leaves no margins d

580
00:36:59,920 --> 00:37:00,920
'error.

581
00:37:01,100 --> 00:37:06,000
Here guys, the basis of everything is the
meringue which must be super crunchy.

582
00:37:06,040 --> 00:37:10,340
They have to pay attention to the yolk because
if it goes from within the album obviously

583
00:37:10,340 --> 00:37:15,040
then it doesn't mount. And then above all it
sugar must be added gradually so as to

584
00:37:15,040 --> 00:37:16,360
allow complete development.

585
00:37:17,900 --> 00:37:21,780
Then they have to pay attention to
meringue cooking temperatures.

586
00:37:21,860 --> 00:37:24,000
It must not exceed 100 degrees.

587
00:37:24,570 --> 00:37:29,570
Because otherwise they risk that not
it remains white as a tutum, but it becomes

588
00:37:29,570 --> 00:37:33,710
detective story and above all you could
crease. Exactly, but I have to say the

589
00:37:33,710 --> 00:37:37,950
final touch of peaches in syrup with
the spices gives it that touch of

590
00:37:37,950 --> 00:37:40,130
aromatic complexity in the kiss.

591
00:37:40,390 --> 00:37:43,850
Not to mention the acidity of the culic
which contrasts the sweetness of the

592
00:37:43,850 --> 00:37:44,850
meringue, right?

593
00:37:45,450 --> 00:37:48,570
In short, many preparations and
just as many risks.

594
00:37:48,790 --> 00:37:53,490
The meringue is the basis of the recipe, if
this one is bad, the whole thing is bad

595
00:37:53,490 --> 00:37:54,490
cake.

596
00:37:55,840 --> 00:38:02,500
Thank you. Good morning master. I've already removed it
the egg white with the sugar. I hope that the

597
00:38:02,500 --> 00:38:07,500
You heated the egg white to 50 degrees. I believe
yes. What does I believe mean? There's the

598
00:38:07,500 --> 00:38:10,980
thermometer, then mix while
it warms up.

599
00:38:11,860 --> 00:38:16,240
Maestro, the theme of the episode is
anyway lightness, so... What is it?

600
00:38:17,140 --> 00:38:19,220
Have you ever made meringue?

601
00:38:19,820 --> 00:38:24,580
I made the meringue, but I do
homemade desserts, therefore many techniques

602
00:38:24,580 --> 00:38:25,519
I don't know them.

603
00:38:25,520 --> 00:38:31,100
But she knows that Grazia is a nobleman
Sicilian? I knew it. Dell

604
00:38:31,100 --> 00:38:36,140
'aristocracy? Let's say the class you
ha, you are very elegant.

605
00:38:36,480 --> 00:38:40,680
Thank you, so I hope my elegance
affects this dessert.

606
00:38:41,120 --> 00:38:42,680
Goodbye, Countess, thank you.

607
00:38:43,140 --> 00:38:44,140
Thanks to you.

608
00:38:46,100 --> 00:38:48,380
Meringue is often made...

609
00:38:48,680 --> 00:38:53,980
in my country it is very appreciated, therefore
this time it will be the right test.

610
00:38:55,400 --> 00:38:59,440
This is the first part of meringue,
now I'll have to add the rest

611
00:38:59,440 --> 00:39:03,240
part of sugar, the famous sugar
which made me fail in the test

612
00:39:03,240 --> 00:39:07,360
previous. I hope I'm not at
risk because for forgetfulness I have

613
00:39:07,360 --> 00:39:09,060
an important piece of evidence was wasted.

614
00:39:09,820 --> 00:39:10,820
Hi Omar.

615
00:39:11,500 --> 00:39:14,660
Omar, you have a holiday shirt.

616
00:39:16,060 --> 00:39:17,060
How's it going?

617
00:39:17,420 --> 00:39:20,580
I'm trying to move it all away
anxiety. I'm reading well.

618
00:39:20,800 --> 00:39:25,160
I've never done one in my life
meringue. Oh. Never. But it's mounting

619
00:39:25,160 --> 00:39:26,400
regular.

620
00:39:27,420 --> 00:39:30,360
Well done Omar, we'll let you work. Thank you
thousand. We will see each other later.

621
00:39:30,640 --> 00:39:35,300
Thank you, thank you. HI. The problem is
always usual. Me and my anxiety. Not me

622
00:39:35,300 --> 00:39:36,300
never abandon.

623
00:39:39,400 --> 00:39:41,060
Yours is the same, isn't it? Yes.

624
00:39:41,360 --> 00:39:43,520
It seems white and dense to me at the same time
way.

625
00:39:44,140 --> 00:39:48,680
And then we move from the bowl to the sac
a few. The meringue should be spread on the paper

626
00:39:48,680 --> 00:39:50,760
oven by tracing a perfect circle.

627
00:39:51,500 --> 00:39:52,600
Ok, I have it.

628
00:39:52,920 --> 00:39:55,620
And then dressing a crown of petals.

629
00:39:56,640 --> 00:40:00,800
1.5 high, 2.5 wide, 3 long.

630
00:40:01,480 --> 00:40:03,800
Let's see if I can do these
petals.

631
00:40:05,260 --> 00:40:06,840
Oh well, as they come they come.

632
00:40:07,080 --> 00:40:09,240
It's hard, it's really hard.

633
00:40:10,590 --> 00:40:13,930
The sticks were also completed
decorative, pastry chefs must

634
00:40:13,930 --> 00:40:17,510
bake quickly, because the meringue
requires very slow cooking.

635
00:40:18,830 --> 00:40:20,690
Wait, wait, wait.

636
00:40:21,890 --> 00:40:27,070
I baked the meringues and now I
I dedicate the fruit clutch bag, which there is a

637
00:40:27,070 --> 00:40:31,210
quite a bit of stuff to sort out. What
scent that this syrup makes!

638
00:40:31,970 --> 00:40:36,170
In fact, peaches should be cooked in one
syrup made from water, sugar,

639
00:40:36,250 --> 00:40:39,830
lime juice, lemon zest... I
lemons! Lady!

640
00:40:40,250 --> 00:40:42,250
Ladies, lemons! Lemons, lady!

641
00:40:42,850 --> 00:40:45,070
Spices. This is star anise.

642
00:40:45,530 --> 00:40:46,650
Cardamom, three grams.

643
00:40:46,930 --> 00:40:50,210
I hope my peaches absorb everything
this good smell.

644
00:40:52,290 --> 00:40:53,290
Are you there?

645
00:40:53,670 --> 00:40:56,210
Yes! An hour has passed.

646
00:40:57,770 --> 00:41:00,530
So there's an hour and twenty minutes to go.

647
00:41:00,830 --> 00:41:03,030
Here we go, come on!

648
00:41:03,450 --> 00:41:07,210
At this moment the only doubt I have
it is the cooking of the nerengue. I'm a little

649
00:41:07,250 --> 00:41:09,190
worried about this technical test.
Let's see how it goes.

650
00:41:10,260 --> 00:41:11,260
Hi Alessia.

651
00:41:11,760 --> 00:41:13,540
Good morning, good morning. What you have to do
yet?

652
00:41:13,760 --> 00:41:16,800
So now I have to make the sauce
raspberry and mascarpone cream.

653
00:41:17,020 --> 00:41:22,200
The classical dance of Pavlova ti
does Alessia inspire? Yes, but I like it

654
00:41:22,200 --> 00:41:23,200
dance to techno.

655
00:41:23,360 --> 00:41:24,640
No, really?

656
00:41:25,180 --> 00:41:26,180
Yes.

657
00:41:28,180 --> 00:41:30,560
I have never danced.

658
00:41:31,120 --> 00:41:32,640
Look, do like me.

659
00:41:33,480 --> 00:41:37,880
So, that is, how to push the air. Then,
I did this when I was in kindergarten. For

660
00:41:37,880 --> 00:41:39,500
ask the teacher to go in hand.

661
00:41:40,080 --> 00:41:42,260
I'll teach him some music.

662
00:41:42,480 --> 00:41:49,320
Master, you don't know it, but Alessia is
to confide in us. What, in your opinion, is

663
00:41:49,680 --> 00:41:55,860
the heavy man under the awning? Hate!
I ask the director to send the theme song.

664
00:41:56,420 --> 00:41:58,920
The heavy one.

665
00:42:02,330 --> 00:42:03,330
Man or woman?

666
00:42:03,570 --> 00:42:05,490
Woman. How old is he?

667
00:42:06,030 --> 00:42:10,430
Thirty. What is the argument you can't
name it because otherwise it will attack you

668
00:42:10,430 --> 00:42:11,810
rag? Anxiety.

669
00:42:12,230 --> 00:42:13,790
Listen, does he wear glasses?

670
00:42:14,110 --> 00:42:15,110
Yes.

671
00:42:15,430 --> 00:42:17,210
In my opinion he is in the front row.

672
00:42:21,270 --> 00:42:22,270
Master!

673
00:42:23,270 --> 00:42:25,470
Master! But don't snitch!

674
00:42:26,810 --> 00:42:27,810
Clarissa!

675
00:42:28,460 --> 00:42:34,340
You don't have anxiety, do you? I'm better now.
Paolona proceeds. Well, just that.

676
00:42:34,720 --> 00:42:35,720
Okay.

677
00:42:35,860 --> 00:42:40,320
But let's say that we both share
this heaviness from anxiety.

678
00:42:42,700 --> 00:42:45,000
Clarissa, man or woman? Man.

679
00:42:45,220 --> 00:42:46,220
Age? 40.

680
00:42:46,680 --> 00:42:49,280
Does he wear hideous shirts? No.

681
00:42:49,660 --> 00:42:50,980
Well, well, I get it.

682
00:42:51,260 --> 00:42:52,260
Yes, huh?

683
00:42:53,000 --> 00:42:54,720
It's the policeman.

684
00:42:54,940 --> 00:42:57,080
And I don't talk, I don't say anything.

685
00:42:59,000 --> 00:43:04,320
Luca is a bit of the heavyweight of the group
in a good way, but it's very similar to

686
00:43:04,320 --> 00:43:05,440
me. Hi Luca.

687
00:43:05,700 --> 00:43:06,538
Hi Brenda.

688
00:43:06,540 --> 00:43:09,240
Is it a man or a woman? He's a man. Age?

689
00:43:10,440 --> 00:43:11,580
35-45.

690
00:43:12,160 --> 00:43:16,500
What is the topic you can't name
otherwise the pippo will attack you?

691
00:43:16,780 --> 00:43:19,320
The pastry shop. But it's difficult here.

692
00:43:20,340 --> 00:43:21,660
Use pins.

693
00:43:23,920 --> 00:43:24,920
Brenda,

694
00:43:26,220 --> 00:43:28,760
present, I'm the heavy one under the
marquee.

695
00:43:29,280 --> 00:43:30,280
And these?

696
00:43:30,860 --> 00:43:37,700
These are cooling and after the
cut into cubes. They're doing well,

697
00:43:37,780 --> 00:43:38,780
Luke.

698
00:43:39,640 --> 00:43:41,120
Thank you. Hi, Luca.

699
00:43:41,760 --> 00:43:46,320
They are the diced sockets
of peaches. I'm a little more

700
00:43:46,320 --> 00:43:48,100
relaxed compared to the last one
week.

701
00:43:48,510 --> 00:43:52,470
I feel happier with my job
even if it is absolutely from

702
00:43:52,470 --> 00:43:56,850
perfect, to improve. The proof
I want to enjoy the technique a little more

703
00:43:56,850 --> 00:43:57,850
lightly.

704
00:43:57,930 --> 00:44:01,710
I feel good, I like how
I'm working, I'm working well,

705
00:44:01,870 --> 00:44:05,870
let's see. I make the mascarpone cream and
the preparations are finished.

706
00:44:06,150 --> 00:44:11,830
I have to make time for it
finish and I want to make this one beautiful

707
00:44:11,830 --> 00:44:16,970
time. I will certainly read and reread it
final part of aesthetics.

708
00:44:18,140 --> 00:44:22,380
Pastry chefs, 40 minutes left. Are you there?

709
00:44:22,700 --> 00:44:24,540
Yes, it's 40 minutes, guys.

710
00:44:24,920 --> 00:44:29,680
At this point of the test the meringues
they should be cooked and the master

711
00:44:29,680 --> 00:44:31,420
Massari is ready to find out.

712
00:44:34,520 --> 00:44:35,520
Carmen!

713
00:44:37,640 --> 00:44:42,140
I'll be back a bit to see him like this, the
master. Those blue, blue eyes.

714
00:44:42,680 --> 00:44:45,040
Carmen, will you show me?

715
00:44:45,540 --> 00:44:46,540
The meringue.

716
00:44:46,830 --> 00:44:47,830
Take it out.

717
00:44:48,110 --> 00:44:50,270
No, she's very beautiful, but... No.

718
00:44:52,210 --> 00:44:56,370
Let's say the meringue is there, but
the elegance is not there.

719
00:44:56,970 --> 00:44:59,190
Okay. What is it, aperitif?

720
00:45:00,170 --> 00:45:03,390
What are you doing? We give each other advice
to see if it is cooked.

721
00:45:04,370 --> 00:45:05,910
Let the master taste it.

722
00:45:07,110 --> 00:45:08,350
Let's go get a little piece.

723
00:45:10,710 --> 00:45:13,230
Whose is it? Mine. It's rubbery.

724
00:45:13,690 --> 00:45:15,350
Did you think it wasn't raw?

725
00:45:15,930 --> 00:45:17,150
And how is this?

726
00:45:17,550 --> 00:45:19,010
He's at speed now.

727
00:45:19,310 --> 00:45:20,870
This one is really raw.

728
00:45:21,290 --> 00:45:22,290
But what if it isn't?

729
00:45:22,630 --> 00:45:23,630
Put it back.

730
00:45:23,850 --> 00:45:25,350
He stole my meringue.

731
00:45:25,630 --> 00:45:29,310
And meanwhile Iginio continues his waltz
some meringues.

732
00:45:33,670 --> 00:45:36,190
Sounds crunchy to me, right?

733
00:45:36,550 --> 00:45:37,590
Attach the teeth.

734
00:45:38,950 --> 00:45:43,330
I'm worried because it's the latter
try, I want to do well and then it stays

735
00:45:43,330 --> 00:45:44,330
only the third, in short.

736
00:45:44,700 --> 00:45:47,040
It's ugly, ugly. It's still raw.

737
00:45:48,080 --> 00:45:50,120
It's raw and then backwards.

738
00:45:50,480 --> 00:45:51,379
Yes, yes.

739
00:45:51,380 --> 00:45:52,820
And this one is raw.

740
00:45:53,520 --> 00:45:56,640
All certainties collapse.

741
00:45:57,960 --> 00:46:00,080
Come on in. It's almost cooked.

742
00:46:00,360 --> 00:46:04,240
The first test didn't go well
very good, so I must be on track.

743
00:46:04,540 --> 00:46:07,020
This is subtle, but it's raw.

744
00:46:07,940 --> 00:46:12,160
Thank you. Did you receive the grace or not? But
What stuff did you do there?

745
00:46:16,799 --> 00:46:18,320
Disaster. What?

746
00:46:18,880 --> 00:46:20,020
Cooked form.

747
00:46:21,060 --> 00:46:22,060
Right?

748
00:46:24,860 --> 00:46:30,140
Under the awnings the atmosphere is completely different
how light. But it can't be done now

749
00:46:30,140 --> 00:46:33,000
prevaricate. It's time to assemble
the pavlova.

750
00:46:33,400 --> 00:46:38,760
Now there's an operation like that
epic because we have to disconnect the

751
00:46:38,760 --> 00:46:41,960
meringue from these beautiful sheets.

752
00:46:42,650 --> 00:46:44,370
It doesn't even come from here.

753
00:46:48,170 --> 00:46:49,750
Manuel, how did you remove it?

754
00:46:49,990 --> 00:46:52,490
There's a fucking lot of... Eh, like that
I unplugged it.

755
00:46:56,090 --> 00:46:57,570
Nothing, everything broke here.

756
00:46:58,590 --> 00:46:59,650
It's not cooked.

757
00:47:01,030 --> 00:47:03,010
No, no, no, you don't break.

758
00:47:04,910 --> 00:47:08,730
I knew my meringue had
something was wrong and...

759
00:47:08,990 --> 00:47:09,990
What is detached?

760
00:47:10,130 --> 00:47:12,050
As I imagined.

761
00:47:12,270 --> 00:47:16,570
Some petals broke while removing them.
I don't know what to do.

762
00:47:17,290 --> 00:47:18,590
It's raw.

763
00:47:19,070 --> 00:47:20,810
Raw but I have to whip it.

764
00:47:21,050 --> 00:47:25,350
So, without panicking, I take it
another baking tray, I turn it completely.

765
00:47:29,770 --> 00:47:30,990
I would like to scream.

766
00:47:31,530 --> 00:47:34,130
I'm quiet, I'm quiet.

767
00:47:36,330 --> 00:47:38,130
No, fuck no!

768
00:47:39,180 --> 00:47:41,380
Eh, Pavlova, challenging.

769
00:47:42,640 --> 00:47:44,620
And the best is yet to come.

770
00:47:45,020 --> 00:47:48,640
Now we need to fill the center of the
cake with mascarpone cream.

771
00:47:49,100 --> 00:47:52,320
Then apply an even layer of
raspberry sauce.

772
00:47:52,820 --> 00:47:54,920
Add the peach cubes
in syrup.

773
00:47:55,180 --> 00:47:56,019
Is this right?

774
00:47:56,020 --> 00:48:00,860
And finally decorate with fresh fruit,
the meringue sticks.

775
00:48:02,260 --> 00:48:04,140
How many sticks above?

776
00:48:04,520 --> 00:48:05,499
Four, he says.

777
00:48:05,500 --> 00:48:06,800
And the gold leaf.

778
00:48:07,040 --> 00:48:08,400
How do you apply gold leaf?

779
00:48:09,020 --> 00:48:10,020
But what do I know.

780
00:48:10,760 --> 00:48:13,840
Pastry chefs and pastry chefs, keep the
calm.

781
00:48:14,740 --> 00:48:21,620
One minute left. It is not

782
00:48:21,620 --> 00:48:24,060
Is it nice to work with music? Yes,
beautiful.

783
00:48:26,880 --> 00:48:31,160
Don't worry, don't worry, be happy.

784
00:48:31,860 --> 00:48:37,080
Don't worry, be happy. 30 to go
seconds. 30 seconds guys! But where is it

785
00:48:37,080 --> 00:48:38,080
gold leaf?

786
00:48:38,200 --> 00:48:41,260
Where's the gold leaf?

787
00:48:41,500 --> 00:48:44,960
Here, take, take it all. I don't
I had it.

788
00:48:45,280 --> 00:48:47,540
What? Do you keep the golden card here?

789
00:48:49,180 --> 00:48:52,920
10, 9, 8.

790
00:48:54,250 --> 00:48:55,910
Seven, six,

791
00:48:56,870 --> 00:49:03,830
five, four, three, two, one,

792
00:49:04,150 --> 00:49:06,230
stop. A step back.

793
00:49:07,070 --> 00:49:09,690
Well done, you did it.

794
00:49:11,350 --> 00:49:18,290
It's a pavlova worthy

795
00:49:18,290 --> 00:49:21,670
a novice dancer, that is me.

796
00:49:24,620 --> 00:49:28,520
After a rather difficult ordeal, i
pastry chefs must find the

797
00:49:28,520 --> 00:49:32,460
lightness necessary to face the
tasting in the dark. First I ask the teacher

798
00:49:32,460 --> 00:49:37,320
Eugenio to lift the cloche, like this
we can finally see his

799
00:49:37,320 --> 00:49:38,320
Paolona.

800
00:49:39,380 --> 00:49:40,380
Wow!

801
00:49:41,860 --> 00:49:46,780
My Pavlova is a little uglier
because I put some sticks of

802
00:49:46,780 --> 00:49:50,340
meringues just like fires
so artificial.

803
00:49:50,700 --> 00:49:52,120
First glance?

804
00:49:53,060 --> 00:49:54,060
So...

805
00:49:55,340 --> 00:49:57,520
They are all discreet to look at.

806
00:49:58,700 --> 00:50:03,340
So, since you are there
improved, I would like to say that the next one

807
00:50:03,340 --> 00:50:05,600
time will be much more challenging.

808
00:50:08,420 --> 00:50:09,560
Zan, zan.

809
00:50:10,120 --> 00:50:11,660
Come on, let's get started then.

810
00:50:11,920 --> 00:50:12,920
We're at the first one.

811
00:50:13,660 --> 00:50:15,040
The elements are all there.

812
00:50:15,320 --> 00:50:18,400
But it doesn't have that sinuosity
of the original.

813
00:50:19,860 --> 00:50:21,660
The meringue is raw.

814
00:50:22,730 --> 00:50:28,850
And the peaches are not flavored like it is
been asked. A bloodbath. I am

815
00:50:28,850 --> 00:50:31,710
I agree with the cini, unfortunately the
meringue is baby food.

816
00:50:32,270 --> 00:50:36,650
I don't like raspberry sauce, it's
very concentrated, it is almost opaque, not

817
00:50:36,650 --> 00:50:41,410
shiny. The sticks were made
pretty good, a little rough.

818
00:50:41,830 --> 00:50:44,390
All in all it's not as bad as
work.

819
00:50:44,990 --> 00:50:47,670
I don't know what could have been worse than this
though, honestly.

820
00:50:48,470 --> 00:50:51,290
Let's move on to the second pavlova.

821
00:50:51,920 --> 00:50:56,220
At least aesthetically this is one of the
more beautiful. This here is the meringue.

822
00:50:56,960 --> 00:50:57,960
Cruza.

823
00:51:01,320 --> 00:51:02,460
Stick your teeth.

824
00:51:02,760 --> 00:51:06,980
The best part is the center, where there
it's peaches with coulis, there's that

825
00:51:06,980 --> 00:51:09,560
right acidity and the spices can be felt
right.

826
00:51:09,840 --> 00:51:13,500
The mascarpone cream is very very
good, perfectly balanced. To me

827
00:51:13,500 --> 00:51:14,520
I like this cake.

828
00:51:15,080 --> 00:51:16,280
Third pavlova.

829
00:51:17,280 --> 00:51:19,980
Eh, we have a problem.

830
00:51:21,700 --> 00:51:22,740
Excessively low.

831
00:51:23,460 --> 00:51:26,120
And I can't find the meringue underneath, though.

832
00:51:26,380 --> 00:51:31,100
It was so thin that then the cream of
mascarpone ate it. Sushi for me

833
00:51:31,100 --> 00:51:32,200
I don't like meringue.

834
00:51:33,240 --> 00:51:37,380
Too bad, because the fruit part
It's not bad, but the cream is a little

835
00:51:37,380 --> 00:51:40,220
wrinkled. And then let's proceed with it
fourth pavlova.

836
00:51:40,860 --> 00:51:44,260
To me it looks more like an omelette than one
cake.

837
00:51:44,810 --> 00:51:49,390
I'm sorry for whoever made it, but here
there's really nothing positive about it.

838
00:51:49,490 --> 00:51:51,410
It's like eating chewing gum
albumen.

839
00:51:51,690 --> 00:51:55,690
These were truly a series of
important errors. The biggest mistake

840
00:51:55,690 --> 00:52:00,610
for me here it's the raspberry sauce. It's from
an acid that even meringue,

841
00:52:00,690 --> 00:52:02,430
which is sweet, has become sour.

842
00:52:02,930 --> 00:52:06,070
This is NCS for me, we're not there
own.

843
00:52:06,510 --> 00:52:08,270
I'm very disappointed in myself.

844
00:52:09,550 --> 00:52:10,630
I don't know what else to say.

845
00:52:11,010 --> 00:52:12,010
Let's go to the next one.

846
00:52:12,590 --> 00:52:19,010
Did we give you a candle? The cream
with mascarpone it is

847
00:52:19,010 --> 00:52:24,230
acceptable, the meringue below is
totally raw.

848
00:52:24,510 --> 00:52:30,090
It's a shame because the cule is done well, there
Fishing is good, but needs improvement. It is

849
00:52:30,090 --> 00:52:32,950
It is now clear that Pavlova hides more
of a pitfall.

850
00:52:33,410 --> 00:52:38,350
Clarissa must hope she found the
right balance. The cream looks like

851
00:52:38,350 --> 00:52:39,730
too mounted.

852
00:52:40,700 --> 00:52:45,620
But finally the meringue underneath is almost there
regular crush.

853
00:52:46,360 --> 00:52:52,840
Bravo to whoever did it. Well done, well done. It is
the first meringue which is crunchy, but

854
00:52:52,840 --> 00:52:56,060
why? Because one was made
sprouted smaller, so it cooked

855
00:52:56,060 --> 00:52:59,160
first, right? That is, it's a little different from
what was supposed to be the original,

856
00:52:59,240 --> 00:53:01,660
but come on, we'll take it as a good thing.

857
00:53:02,160 --> 00:53:07,020
But peaches in syrup will have to
be inside and must not be seen. E

858
00:53:07,020 --> 00:53:09,020
I don't like this so. Okay, no
matters.

859
00:53:10,320 --> 00:53:11,480
Seventh pavlova.

860
00:53:12,340 --> 00:53:13,340
Small version.

861
00:53:13,940 --> 00:53:16,260
Let's say there's half of the dessert missing.

862
00:53:16,720 --> 00:53:19,360
This is not a stick of meringue, it is
a Savoyard.

863
00:53:19,680 --> 00:53:26,340
But I see that still a little bit of
meringue, not in the center, but in the part

864
00:53:26,340 --> 00:53:27,340
lateral yes.

865
00:53:27,700 --> 00:53:28,720
It's not bad.

866
00:53:29,480 --> 00:53:35,560
I partially agree with Iginio. For
me the cream here is 100% torn. In

867
00:53:35,560 --> 00:53:36,560
more.

868
00:53:38,140 --> 00:53:41,360
The paper was not turned over, of
consequently the pencil moved

869
00:53:41,360 --> 00:53:45,320
on the meringue. This is a flaw
quite obvious. With every taste

870
00:53:45,320 --> 00:53:47,480
new critical issues seem to be emerging.

871
00:53:47,940 --> 00:53:50,560
A little crooked, huh? We have this
inspired by Pisa.

872
00:53:50,840 --> 00:53:51,558
Well yes.

873
00:53:51,560 --> 00:53:54,240
But some errors continue
recur.

874
00:53:54,480 --> 00:53:57,780
The meringue is chewy beyond belief.

875
00:53:58,160 --> 00:54:00,620
The fruit is there, the culliccio is a little
sour, yes.

876
00:54:01,160 --> 00:54:02,160
The cream is at its limit.

877
00:54:02,480 --> 00:54:05,960
This was a dessert that was based on
lightness, but there is always this

878
00:54:05,960 --> 00:54:08,860
meringue problem that disturbs the
palate, so it loses all that

879
00:54:08,860 --> 00:54:10,800
poetry, that fantasy of Pavlova.

880
00:54:11,220 --> 00:54:12,220
Let's move on.

881
00:54:13,100 --> 00:54:14,360
Grandma Pavlova.

882
00:54:14,620 --> 00:54:16,040
Mine is raw too.

883
00:54:21,060 --> 00:54:22,060
This is cooked.

884
00:54:22,420 --> 00:54:24,260
It's also crunchy.

885
00:54:25,080 --> 00:54:27,700
Technically you have my applause.

886
00:54:28,120 --> 00:54:30,640
Come on, the beautiful ones are coming
news.

887
00:54:35,150 --> 00:54:40,630
No. The cream is right at the limit and not
I like peach cut into small pieces

888
00:54:40,630 --> 00:54:41,630
and set it up like this.

889
00:54:41,950 --> 00:54:46,530
I save meringue cigarettes because
they are crunchy.

890
00:54:47,350 --> 00:54:48,350
Tenth.

891
00:54:50,550 --> 00:54:53,170
Aesthetically it is beautiful, even if it is broken.

892
00:54:54,430 --> 00:54:57,890
However, meringue is everywhere, yes
drinks.

893
00:54:58,920 --> 00:55:02,340
The cream is not perfect but almost
correct.

894
00:55:02,920 --> 00:55:06,280
Excellent meringue, the best until
this point, shame about the cream

895
00:55:06,280 --> 00:55:07,259
instead torn.

896
00:55:07,260 --> 00:55:12,040
The fruit is there, it has been processed a little
different in terms of dressage with the

897
00:55:12,040 --> 00:55:15,160
sorry, but I don't mind. Well.

898
00:55:16,420 --> 00:55:21,280
Do we deserve a splash tonight?
Tonight I'll drink 18 straight.

899
00:55:23,540 --> 00:55:26,120
Who knows if he will join in the toast too
Victoria.

900
00:55:26,340 --> 00:55:28,580
I don't feel the harmony of taste.

901
00:55:29,000 --> 00:55:35,740
There is meringue, but it is poorly balanced
cream. Little cream. But it's nice to have

902
00:55:35,740 --> 00:55:39,740
eat, but unfortunately it seems like it
same defect. This most blessed one

903
00:55:39,740 --> 00:55:41,880
meringue that remains gummy.

904
00:55:42,140 --> 00:55:47,020
I agree with Thomas and I don't
smelled neither cardamom nor star anise,

905
00:55:47,080 --> 00:55:50,680
which are two very strong spices, but I
I don't hear them.

906
00:55:50,900 --> 00:55:51,960
Next time, come on.

907
00:55:54,210 --> 00:55:55,250
Twelfth pavlova.

908
00:55:56,650 --> 00:55:58,470
It looks like a campfire, you see, with all the
trunks.

909
00:55:59,150 --> 00:56:05,630
Peach doesn't have the aromatic part, but
the biggest mistake is the cooking of the

910
00:56:05,630 --> 00:56:08,390
'American. Raw everywhere indeed.

911
00:56:09,130 --> 00:56:11,690
I agree with Iginio. A ruin,
practically away.

912
00:56:13,010 --> 00:56:14,270
This is a no-go.

913
00:56:14,530 --> 00:56:19,550
Or I look, I steal with my eyes from others
colleagues, or I read the recipe carefully. Here

914
00:56:19,550 --> 00:56:20,550
we're not there.

915
00:56:21,460 --> 00:56:24,180
So let's move straight on to
next cake.

916
00:56:24,480 --> 00:56:27,240
And it seems the most beautiful to me. Real? Well yes.

917
00:56:29,740 --> 00:56:33,080
Yes, above all a lot has been done
you tick them well.

918
00:56:33,660 --> 00:56:39,160
Compliments. He agrees. Meringue is the
best so far that I have found.

919
00:56:39,680 --> 00:56:44,200
It is certainly one of the most beautiful, but I
I'm not sure if it's really the most

920
00:56:44,200 --> 00:56:48,600
good. Because the meringue in the middle, me
I didn't hear it, it just vanished.

921
00:56:49,180 --> 00:56:52,160
Plus, the cream is right at the limit,
limit, limit, limit.

922
00:56:52,380 --> 00:56:56,140
But a nice cake, pleasant and has the
right balance. Great work.

923
00:56:57,140 --> 00:57:02,980
I'm really happy with how I did
the dessert, so I give myself a round of applause

924
00:57:02,980 --> 00:57:03,839
alone.

925
00:57:03,840 --> 00:57:04,860
Penultimate cake.

926
00:57:05,360 --> 00:57:08,400
Come on, this is pretty too. Too bad for
the blunt one below, which is a little

927
00:57:08,440 --> 00:57:14,080
small. The meringue is crunchy, but al
there is no disappearance in the center.

928
00:57:14,340 --> 00:57:18,100
It was made like a patchwork of pieces,
very, very thin, and yes...

929
00:57:18,410 --> 00:57:20,150
Soak up now. Sin.

930
00:57:20,410 --> 00:57:24,290
Overall I don't mind. It's good, it is
a good cake. Similar to the original,

931
00:57:24,290 --> 00:57:25,290
but not perfect.

932
00:57:25,870 --> 00:57:26,950
Last pavlova.

933
00:57:27,890 --> 00:57:29,350
A little trouble here, huh?

934
00:57:29,970 --> 00:57:34,650
He has a lot of problems. He did
lots of water. It means that the

935
00:57:34,650 --> 00:57:36,610
meringue has melted. Well yes.

936
00:57:37,510 --> 00:57:43,110
It's not the worst I've tasted, but
the main base, the meringue, is missing.

937
00:57:43,230 --> 00:57:44,530
But try the peaches.

938
00:57:44,970 --> 00:57:48,410
They are much spicy compared to the others,
it's the only one I've heard that actually is

939
00:57:48,410 --> 00:57:53,870
spicy. I'm a little disappointed, because the
minga are two ingredients, the bume and the

940
00:57:53,870 --> 00:57:56,030
sugar. You have to know how to do it.

941
00:57:57,210 --> 00:58:01,670
In short, I'm a little hurt, though
I want to take it lightly.

942
00:58:02,050 --> 00:58:06,610
Master, I am really happy to have
did this technical test with her.

943
00:58:06,890 --> 00:58:07,749
Oh yes?

944
00:58:07,750 --> 00:58:11,530
She who makes me feel with my heart, head on
down.

945
00:58:12,370 --> 00:58:13,890
Hi Brenda.

946
00:58:14,780 --> 00:58:15,780
Hello master.

947
00:58:17,700 --> 00:58:18,860
Hi everyone.

948
00:58:20,200 --> 00:58:21,560
Thank you master.

949
00:58:24,320 --> 00:58:30,500
Later.

950
00:58:33,040 --> 00:58:37,120
In little more than a pastry chef could
shed a few tears.

951
00:58:37,640 --> 00:58:42,480
In the meantime, find an agreement on
dreaded ranking is a task that

952
00:58:42,480 --> 00:58:45,300
certainly the judges don't take it
light.

953
00:58:46,420 --> 00:58:48,960
Fifteenth and last place. Who has
made this pavlova?

954
00:58:50,580 --> 00:58:56,080
Thank you. Since I do it at home
this way a little high, a little

955
00:58:56,380 --> 00:59:00,540
so... Thank you. What do you do at home
we don't care. He's not here, I know. You have to

956
00:59:00,540 --> 00:59:04,080
follow the recipe and technique carefully.
Certain. Truly.

957
00:59:04,360 --> 00:59:09,520
Certain. I'll make an effort, yes. I will be much more
pay attention to what is written.

958
00:59:10,480 --> 00:59:11,600
Fourteenth place.

959
00:59:12,360 --> 00:59:13,800
Who made this pavlova?

960
00:59:14,940 --> 00:59:17,280
Stefano, you slipped on the meringue.

961
00:59:18,380 --> 00:59:19,480
Thirteenth place.

962
00:59:20,660 --> 00:59:22,400
I. Isabella.

963
00:59:24,340 --> 00:59:25,540
Twelfth place.

964
00:59:26,260 --> 00:59:27,260
Victory.

965
00:59:27,960 --> 00:59:28,960
Very disappointed.

966
00:59:29,420 --> 00:59:30,580
Eleventh place.

967
00:59:31,340 --> 00:59:35,280
Alessia. They saved you a little here
spiced peaches, the rest did not go

968
00:59:35,280 --> 00:59:36,280
very well.

969
00:59:36,540 --> 00:59:37,700
Tenth place.

970
00:59:38,240 --> 00:59:39,440
Plus the blue ones.

971
00:59:39,740 --> 00:59:41,260
We expect more, eh?

972
00:59:41,680 --> 00:59:45,200
I'm sorry because, given my
apron and blue, I wanted to do well

973
00:59:45,200 --> 00:59:46,380
this technical test.

974
00:59:46,640 --> 00:59:49,080
Ninth place. Who made this pavlova?

975
00:59:49,820 --> 00:59:52,020
Donato. Eighth place.

976
00:59:52,420 --> 00:59:56,340
Mario. From the first place of technology
previous now you're halfway down

977
00:59:56,340 --> 00:59:57,960
ranking. Roller coaster.

978
00:59:58,680 --> 01:00:00,460
Seventh place. I.

979
01:00:00,720 --> 01:00:02,980
Manuel. Sixth place.

980
01:00:03,320 --> 01:00:04,380
Oh no, Frio.

981
01:00:04,960 --> 01:00:06,140
Fifth place.

982
01:00:06,800 --> 01:00:09,000
Carmen. Well done, you're back up.

983
01:00:18,070 --> 01:00:21,630
Fourth place. Who did this
pavlova? I.

984
01:00:22,030 --> 01:00:27,110
Clarissa. I am happy. I recovered
since the last test I did.

985
01:00:27,530 --> 01:00:29,970
You expected to get to the top
four, Clarissa?

986
01:00:30,250 --> 01:00:32,150
No, I didn't expect it, but it was necessary.

987
01:00:33,090 --> 01:00:36,030
If I work calmly, I know how to do things.

988
01:00:36,350 --> 01:00:40,390
Third place. Bronze medial. Who has
made this pavlova?

989
01:00:40,910 --> 01:00:41,910
Mark.

990
01:00:44,020 --> 01:00:45,460
Marco, you're growing up.

991
01:00:46,000 --> 01:00:47,000
Keep going.

992
01:00:47,100 --> 01:00:50,740
Thank you. Marco, tell the truth, you have
also whispered to my rings.

993
01:00:51,900 --> 01:00:56,780
This is the first step to demonstrate
that Marco is not just a model, but

994
01:00:56,780 --> 01:01:00,060
Marco can make desserts, Marco can make
pastry chef.

995
01:01:01,300 --> 01:01:04,380
Now let's go to the ones that are played
first place.

996
01:01:04,800 --> 01:01:08,780
So, your Alice and your Luca.

997
01:01:09,700 --> 01:01:10,700
You're welcome, judges.

998
01:01:11,200 --> 01:01:15,240
First place, therefore the best pavlova
on this table.

999
01:01:20,340 --> 01:01:21,340
It's this one.

1000
01:01:22,980 --> 01:01:23,980
Alice!

1001
01:01:25,360 --> 01:01:26,360
Well done, Alice.

1002
01:01:28,520 --> 01:01:32,380
First place. I would never have said it, I am
very happy.

1003
01:01:33,600 --> 01:01:37,720
Your meringue crunched in your mouth and
so that's what we were looking for. Good.

1004
01:01:39,260 --> 01:01:40,260
Tiny.

1005
01:01:41,080 --> 01:01:43,640
But love, come on!

1006
01:01:44,640 --> 01:01:46,380
But good!

1007
01:01:47,740 --> 01:01:52,500
I really want to look up and
say thank you to your grandmother who probably

1008
01:01:52,500 --> 01:01:57,520
has a small contribution in this
victory. I like to think this.

1009
01:01:58,280 --> 01:02:00,840
Counterproof. Luca, very good.

1010
01:02:02,120 --> 01:02:05,680
If you didn't tear the cream it would do the trick
difference.

1011
01:02:06,220 --> 01:02:09,240
Another second place and that's good.

1012
01:02:10,300 --> 01:02:14,940
Pastry chefs, especially those who have arrived
at the bottom of the ranking, try to

1013
01:02:14,940 --> 01:02:20,020
find lightness again, because there
wait for one last test, the test

1014
01:02:20,020 --> 01:02:23,340
surprise, to fly to the next one
episode.

1015
01:02:38,540 --> 01:02:43,540
Pastry chefs and pastry chefs, so let's start
episode I promised you that today there

1016
01:02:43,540 --> 01:02:48,380
it would have been so much lightness
that we would have made your desserts

1017
01:02:48,380 --> 01:02:51,900
literally fly. And now you will understand
the why.

1018
01:02:52,180 --> 01:02:54,520
Judges, what does the test consist of?
surprise?

1019
01:02:54,760 --> 01:02:59,540
What you have to prepare today is one
tower of 50 donuts.

1020
01:02:59,900 --> 01:03:00,920
Like 50?

1021
01:03:01,460 --> 01:03:05,820
That is, I must have made a mistake, it meant 15, 20,
no?

1022
01:03:07,020 --> 01:03:11,620
The classic American fried donuts
they must have three different glazes.

1023
01:03:11,920 --> 01:03:14,200
Chocolate, caramel, almond based
sugar.

1024
01:03:14,660 --> 01:03:19,660
Have fun. Three glasses, 50 donuts, one
a match that I certainly wouldn't marry

1025
01:03:19,660 --> 01:03:23,560
never. Obviously we didn't steal the
balloons to the children in the park, eh.

1026
01:03:24,460 --> 01:03:26,300
But they are used for testing.

1027
01:03:26,540 --> 01:03:31,480
The donuts must weigh no more than 75
grams each.

1028
01:03:31,870 --> 01:03:36,530
If you manage to be within the 75 limit
grams, your donuts will fly

1029
01:03:36,530 --> 01:03:37,750
exactly like that.

1030
01:03:37,970 --> 01:03:40,810
Donuts. Are you ready? Yes!

1031
01:03:41,110 --> 01:03:42,930
3, 2, 1.

1032
01:03:47,990 --> 01:03:49,470
This thing is beautiful!

1033
01:03:50,550 --> 01:03:53,070
I am enthusiastic! Beautiful, huh? Yes!

1034
01:03:53,890 --> 01:03:55,410
Then you're out.

1035
01:03:56,010 --> 01:04:02,250
I'll give you a tip, they will have to be raw
weigh 50 grams, no more,

1036
01:04:02,370 --> 01:04:08,630
because then during frying they can
absorb the oil. Then you have the class,

1037
01:04:08,630 --> 01:04:09,930
you have the decoration.

1038
01:04:10,150 --> 01:04:14,890
Read and fly. If they are over 75
grams will never fly.

1039
01:04:16,070 --> 01:04:22,210
Danila, you can finally open the envelope
and read your lead.

1040
01:04:26,060 --> 01:04:30,700
You have an extra balloon at your disposal
to make your donuts fly.

1041
01:04:31,160 --> 01:04:33,780
It seems like a small advantage to me.

1042
01:04:34,620 --> 01:04:35,840
My donuts.

1043
01:04:36,260 --> 01:04:39,740
I might even make it a little heavier.
All in all it will fly anyway.

1044
01:04:40,140 --> 01:04:47,140
For this test you will have available
150 minutes. 3, 2,

1045
01:04:47,400 --> 01:04:49,660
1, donuts in the oven!

1046
01:04:55,370 --> 01:05:01,030
And then in the oven, but I imagine frying?
First in the oven to levitate and then in

1047
01:05:01,030 --> 01:05:05,650
fryer. With donuts, the proof
surprise brings aspiring pastry chefs

1048
01:05:05,650 --> 01:05:09,270
inside one of the most territories
unpredictable pastry chefs, that

1049
01:05:09,270 --> 01:05:14,370
of frying. In Puglia it is fried,
I would say, so I don't like frying

1050
01:05:14,370 --> 01:05:18,950
scares. I am Campano, my mother
fries, but everything that fries is

1051
01:05:18,950 --> 01:05:24,610
light. I understood that I am in the south
very good fryer.

1052
01:05:25,190 --> 01:05:27,610
Onofrio, I'm coming next to you.

1053
01:05:28,290 --> 01:05:31,650
Show me how you do it. Hot oil
at 170.

1054
01:05:32,430 --> 01:05:33,430
Eh.

1055
01:05:33,870 --> 01:05:35,750
My personal question.

1056
01:05:36,210 --> 01:05:37,850
But does the oil need to be changed?

1057
01:05:38,130 --> 01:05:39,550
I'll explain. You here for a moment.

1058
01:05:39,850 --> 01:05:43,070
Direction, please put me on one
appropriate song.

1059
01:05:43,510 --> 01:05:44,550
Thank you. Pretty. Go.

1060
01:05:44,940 --> 01:05:49,980
The term frying means cooking in
plenty of hot oil. Lots of oil

1061
01:05:49,980 --> 01:05:53,460
it is useful for two reasons, both for when it
they go to submerge so it doesn't touch the

1062
01:05:53,460 --> 01:05:57,480
bottom and both to maintain the temperature
right. And he manages to do many more

1063
01:05:57,480 --> 01:05:59,780
without spoiling the oil, understand?

1064
01:06:00,520 --> 01:06:04,340
But for now boiling oil can
wait. First there are doughs from

1065
01:06:04,340 --> 01:06:06,520
tame and donuts all to build.

1066
01:06:07,020 --> 01:06:09,060
Why am I getting lumps?

1067
01:06:10,549 --> 01:06:16,430
I ask myself, I go to open the fridge and
I see a nice closed pack of eggs.

1068
01:06:16,930 --> 01:06:21,230
And I say, where did the eggs go?
In the dough.

1069
01:06:21,570 --> 01:06:22,570
The eggs?

1070
01:06:23,010 --> 01:06:26,570
Here. Take the two and bang. No, no, no,
I bang them. Do I bang them? Beat, but without

1071
01:06:26,570 --> 01:06:30,130
milk and yeast you can't do anything.
Oh, I know. So I start making a again

1072
01:06:30,130 --> 01:06:30,988
new dough.

1073
01:06:30,990 --> 01:06:35,250
There are those who still have to catch up,
like Alice, and those who continue to

1074
01:06:35,250 --> 01:06:37,390
work under the watchful eyes of
judges.

1075
01:06:39,790 --> 01:06:41,250
Hi Luca! Hi Luca!

1076
01:06:41,470 --> 01:06:47,070
Good morning! Listen, balloon test,
you will obviously be comfortable, right?

1077
01:06:47,630 --> 01:06:48,488
Well yes.

1078
01:06:48,490 --> 01:06:52,470
But where did you put the dough? It's already
leavening. But you put water with it

1079
01:06:52,470 --> 01:06:56,210
at least a little bit of boiling will do that for you
humidity? No, not that. Error number

1080
01:06:56,210 --> 01:06:59,270
one that you all make at home. For
leavening a dough needs

1081
01:06:59,270 --> 01:07:01,030
temperature and humidity. So?

1082
01:07:01,410 --> 01:07:04,170
A drop of water, put in on the
bottom. But not much, eh?

1083
01:07:05,170 --> 01:07:06,170
Understood?

1084
01:07:09,750 --> 01:07:15,470
That? What did you say? No, I was saying anyway
Guys, what a tiring test.

1085
01:07:16,510 --> 01:07:19,930
Alice, you've already put the stuff to rise
in the oven?

1086
01:07:20,150 --> 01:07:22,590
No, I had to be doing it because I
I forgot the eggs. Okay, put it on

1087
01:07:22,590 --> 01:07:24,770
please a drop of water, ok?

1088
01:07:26,330 --> 01:07:29,090
Manuel, what are you doing? It's the help he has
forgot the eggs, had to make them again

1089
01:07:29,090 --> 01:07:30,028
the dough.

1090
01:07:30,029 --> 01:07:33,530
Thanks Manu, thank goodness he's here
it also helped me re-assist myself

1091
01:07:33,530 --> 01:07:35,410
mental level and stay focused.

1092
01:07:35,610 --> 01:07:39,030
Alice has to redo the dough, apparently
forgot the eggs.

1093
01:07:42,490 --> 01:07:46,550
While Alice tries to catch up,
there are those who can also start thinking about

1094
01:07:46,550 --> 01:07:47,550
icings and fillings.

1095
01:07:47,830 --> 01:07:51,150
The icings were inspired by mine
family members, therefore the dannas al

1096
01:07:51,150 --> 01:07:53,990
dark chocolate I think of my husband.

1097
01:07:54,689 --> 01:07:59,190
White chocolate, almonds for my son
which is a little crunchy, a little whimsical and

1098
01:07:59,190 --> 01:08:04,590
then lime and mint to my daughter who is there
younger, fresher, lighter.

1099
01:08:05,170 --> 01:08:10,170
I make the donuts for the girls, I would like
make the two icings in their colors

1100
01:08:10,170 --> 01:08:14,490
favorites, then light blue and pink and then
create a butterfly with donuts.

1101
01:08:14,880 --> 01:08:18,200
with half red dough, half dough
blue, because they are very different,

1102
01:08:18,200 --> 01:08:21,680
but diversity can be created
something beautiful and also light,

1103
01:08:21,680 --> 01:08:23,660
like butterflies. What class are you in?

1104
01:08:23,880 --> 01:08:29,439
White chocolate icing, with
lime peel on top. Yes. Then one

1105
01:08:29,439 --> 01:08:35,340
white chocolate and coffee icing, with
over the salted peanuts. And then one

1106
01:08:35,340 --> 01:08:39,960
dark chocolate icing with i
raspberries. The limes, when you peel them,

1107
01:08:40,040 --> 01:08:42,859
put in a teaspoon of sugar
semolina.

1108
01:08:43,600 --> 01:08:47,800
You mix it and then put it on top. Why
if you only put lime it turns brown

1109
01:08:47,800 --> 01:08:51,220
after a while. Ok, fine, thanks. You have
Have you ever seen vanilla like this? No.

1110
01:08:51,620 --> 01:08:56,220
I'll give it to you. What should I do about it, Ernst?
Look how beautiful. You take it home, l

1111
01:08:56,220 --> 01:08:57,939
'hang. Natural perfumer.

1112
01:08:58,560 --> 01:08:59,560
All right.

1113
01:08:59,720 --> 01:09:01,180
But maybe it's useful. No.

1114
01:09:01,580 --> 01:09:03,859
Okay, I'll take it home then.

1115
01:09:05,100 --> 01:09:07,340
Good luck, Clarissa, see you
after.

1116
01:09:07,700 --> 01:09:08,840
In the mouth of the donut.

1117
01:09:09,380 --> 01:09:10,399
Thank you. Please.

1118
01:09:11,899 --> 01:09:13,460
Thank you. Please. HI.

1119
01:09:13,960 --> 01:09:14,960
HI.

1120
01:09:16,640 --> 01:09:20,660
What? Where did you put the vanilla? Where
did I put it? No, I forgot,

1121
01:09:20,660 --> 01:09:21,660
holy shit.

1122
01:09:23,500 --> 01:09:27,460
I divastro. My mom always tells me,
I only cause trouble.

1123
01:09:27,880 --> 01:09:29,560
I'm a frin fran fran.

1124
01:09:30,080 --> 01:09:33,319
That is, the one who does everything in a rush like this
fast. And bad.

1125
01:09:34,410 --> 01:09:36,310
I have to do things calmly.

1126
01:09:36,689 --> 01:09:41,170
But going too slowly in a test like
this could be risky almost

1127
01:09:41,170 --> 01:09:42,450
how much to run too much.

1128
01:09:42,750 --> 01:09:47,390
The dough must be rolled out and the stopwatch
he certainly isn't going to wait

1129
01:09:47,390 --> 01:09:52,390
Nobody. Pastry chefs and pastry chefs it already is
an hour has passed.

1130
01:09:53,210 --> 01:09:55,810
So there's still an hour and a half to go.

1131
01:09:56,050 --> 01:09:57,950
She was a good little girl.

1132
01:09:58,310 --> 01:09:59,550
Look, he made some tea.

1133
01:10:00,150 --> 01:10:02,150
We don't tell him what he does.

1134
01:10:03,070 --> 01:10:05,270
It makes a lot of bubbles, so to speak.

1135
01:10:06,430 --> 01:10:09,730
I made the dough in a planetary mixer. For
to make it very light I used one

1136
01:10:09,730 --> 01:10:15,670
Japanese technique called
tangzong. It is a technique that involves

1137
01:10:15,670 --> 01:10:21,170
cook one part flour with five
parts by weight of milk until you have one

1138
01:10:21,170 --> 01:10:24,790
bechamel sauce and then add it to the mixture.
This should give you a bit of dough.

1139
01:10:24,810 --> 01:10:28,050
softer which is what it should
be the purpose of the test. So

1140
01:10:28,050 --> 01:10:30,330
Let's see if this will actually be the case.

1141
01:10:31,280 --> 01:10:35,620
In my opinion this weighs 38 grams, 35.

1142
01:10:37,300 --> 01:10:38,460
How much does one weigh?

1143
01:10:39,100 --> 01:10:43,800
This 43, instead of the first ones I have
done on the first leavening are 33

1144
01:10:43,800 --> 01:10:44,800
-34.

1145
01:10:45,860 --> 01:10:52,720
I'm in a moment of hunger, everything makes me
fear. One less, oh well if there were 50 they are

1146
01:10:52,720 --> 01:10:53,720
49.

1147
01:10:55,450 --> 01:10:59,370
In the tent the rhythm continues
speed up, but not for everyone.

1148
01:10:59,830 --> 01:11:01,350
Grow up, grow up.

1149
01:11:02,890 --> 01:11:07,050
And while Marco waits for his
leavened products metabolize words well

1150
01:11:07,050 --> 01:11:10,330
as soon as you whisper, the time of waiting
it is not wasted.

1151
01:11:10,770 --> 01:11:11,770
Hi Marco.

1152
01:11:11,970 --> 01:11:16,590
HI. In your opinion, now Damiano and I are there
we're going to put this thing here to do

1153
01:11:16,590 --> 01:11:19,930
we breathe helium and talk to the
little voice? In my opinion no.

1154
01:11:20,190 --> 01:11:21,270
But no, in fact.

1155
01:11:25,290 --> 01:11:29,490
Fry well and make a perfection of
icing.

1156
01:11:30,150 --> 01:11:31,150
It must be beautiful.

1157
01:11:33,630 --> 01:11:36,030
Ok, Damiano, don't worry.

1158
01:11:37,490 --> 01:11:38,810
I'll fry very well.

1159
01:11:39,170 --> 01:11:42,930
As for me, I have to tell you the truth, mi
it has the opposite effect.

1160
01:11:46,370 --> 01:11:48,790
Go. I'll touch you, but you get it.

1161
01:11:50,390 --> 01:11:53,970
Because it has this effect on me a little
demonic. If he wants... A little bit of me

1162
01:11:53,970 --> 01:11:55,150
pass, understand?

1163
01:11:55,370 --> 01:11:56,430
It's incredible.

1164
01:11:56,930 --> 01:12:00,970
But there probably isn't a rumor
best to announce one of the moments

1165
01:12:00,970 --> 01:12:02,370
most feared of the whole test.

1166
01:12:03,470 --> 01:12:08,170
The frying. The frying started and I
I'm in a panic. I don't know which way

1167
01:12:08,170 --> 01:12:09,470
turn around. Everything boils here.

1168
01:12:10,730 --> 01:12:11,730
Ah,

1169
01:12:11,830 --> 01:12:15,750
Daniela. Daniela. During cooking.

1170
01:12:16,440 --> 01:12:19,780
Not bad, they're nice and levitated, they are
smooth. See how they are swelling

1171
01:12:19,780 --> 01:12:20,780
good. How many did you do in total?

1172
01:12:21,460 --> 01:12:27,520
54 plus one star. Why the star?
Because the star will go above. The star

1173
01:12:27,520 --> 01:12:28,318
do you know what it's for?

1174
01:12:28,320 --> 01:12:30,620
For another blue apron. Oh, maybe.

1175
01:12:31,140 --> 01:12:35,820
But I want to make a good fry.
I have to keep the colors high

1176
01:12:35,820 --> 01:12:37,400
Puglia. Long live Puglia.

1177
01:12:37,600 --> 01:12:38,840
Long live Puglia always.

1178
01:12:39,120 --> 01:12:41,840
Let's go and come, come with me,
let's go out, do you know how? Come and dance in

1179
01:12:41,840 --> 01:12:44,240
Puglia, Puglia, Puglia.

1180
01:12:49,770 --> 01:12:53,030
They are beautiful because they are golden brown
right point.

1181
01:12:55,350 --> 01:13:01,110
Pastry chefs and pastry chefs, here I make you
see what will happen next

1182
01:13:01,110 --> 01:13:04,090
half an hour at your donuts.

1183
01:13:04,590 --> 01:13:07,550
They will literally have to fly.

1184
01:13:19,180 --> 01:13:20,180
Look carefully!

1185
01:13:24,100 --> 01:13:26,980
Half an hour, eh!

1186
01:13:27,240 --> 01:13:29,280
Only half an hour left!

1187
01:13:31,240 --> 01:13:35,920
Now we really have to fly,
because between icing, decorations and towers

1188
01:13:35,920 --> 01:13:39,860
of donuts to assemble, the proof lies
entering its most frenetic part.

1189
01:13:40,140 --> 01:13:44,500
I just started frying, maybe
I'm a little late, but I

1190
01:13:44,500 --> 01:13:46,860
I make up for it at the last minute, I always do this,
I'm used to it.

1191
01:13:56,140 --> 01:13:58,400
They are still warm. Holy cow.

1192
01:14:02,160 --> 01:14:04,240
How disgusting.

1193
01:14:05,400 --> 01:14:07,480
So it takes me seven years.

1194
01:14:08,600 --> 01:14:13,860
The icing is a little runny, but I don't have it
time to redo. Two, four, six,

1195
01:14:13,880 --> 01:14:14,880
eight, ten.

1196
01:14:15,440 --> 01:14:16,440
Sixteen.

1197
01:14:16,940 --> 01:14:22,140
How to do them so they don't fall? Put them on
between... Okay. I arranged it myself.

1198
01:14:26,470 --> 01:14:30,790
Maybe it's time to bring it out a little
my knowledge of Greek columns, because

1199
01:14:30,790 --> 01:14:37,390
Here everything is falling apart a bit, though
I'll try to have a little more base

1200
01:14:37,390 --> 01:14:38,390
solid.

1201
01:14:42,010 --> 01:14:44,870
Maybe I should have based myself a bit.
wider.

1202
01:14:45,470 --> 01:14:46,470
No!

1203
01:14:46,730 --> 01:14:49,470
But now it's too late, I can't
undo it.

1204
01:14:52,180 --> 01:14:54,180
Pastry chefs and pastry chefs, here we are!

1205
01:14:54,660 --> 01:14:57,500
Only 5 minutes left!

1206
01:14:58,400 --> 01:15:04,280
Alessia, a column of orica, one
ionic column... And the column of

1207
01:15:04,280 --> 01:15:05,280
Alessia?

1208
01:15:06,640 --> 01:15:10,120
Marco, 5 minutes left, huh? Oh, I know,
I know.

1209
01:15:10,400 --> 01:15:16,400
I was late with the oil, with
the flour, with the dough... Luca, you have

1210
01:15:16,400 --> 01:15:18,500
finished? Yes. Are you helping, then?

1211
01:15:18,860 --> 01:15:19,860
No stacking.

1212
01:15:20,620 --> 01:15:24,960
Luckily my big brother Luca is there
who came in our time of need and

1213
01:15:24,960 --> 01:15:26,360
he gave me a great hand.

1214
01:15:26,920 --> 01:15:28,900
Start putting them inside you
we class.

1215
01:15:29,620 --> 01:15:30,660
Put them on the plate.

1216
01:15:30,880 --> 01:15:33,060
Come on, come on Marco, come on, come on, come on, come on, come on!

1217
01:15:36,320 --> 01:15:42,780
Ten, nine, eight, seven, six,

1218
01:15:43,300 --> 01:15:46,480
five, four...

1219
01:15:54,830 --> 01:15:55,830
Well done!

1220
01:16:01,530 --> 01:16:05,730
The tower could collapse. Let's hope that
everything goes well.

1221
01:16:07,450 --> 01:16:11,730
Once the test is over, it's time to discover
who hit the target. We want

1222
01:16:11,730 --> 01:16:13,130
start with yours, Omar.

1223
01:16:13,450 --> 01:16:17,890
And now, in addition to convincing the judges
with taste and technique, these donuts

1224
01:16:17,890 --> 01:16:22,330
they will also have to demonstrate that they have the
just the right lightness to really succeed

1225
01:16:22,330 --> 01:16:23,330
take flight.

1226
01:16:25,139 --> 01:16:26,340
Will they fly? Let's hope so.

1227
01:16:28,340 --> 01:16:29,840
We really hope, we really hope.

1228
01:16:30,800 --> 01:16:31,800
Go.

1229
01:16:36,720 --> 01:16:39,140
Very good. How many have you done?

1230
01:16:39,400 --> 01:16:40,400
It should be 50.

1231
01:16:41,000 --> 01:16:43,680
The glace are all three based on
white chocolate.

1232
01:16:44,280 --> 01:16:49,220
The purple one is dried blueberry and
rapé coconut. The white one should

1233
01:16:49,220 --> 01:16:52,840
be white chocolate and lemon. E
the last pistachio.

1234
01:16:53,260 --> 01:16:57,920
I like the blueberry class because it has
a nice acidity that really matches

1235
01:16:57,920 --> 01:17:03,580
the fatness of the dough. The dough you
he also grew well, but here he has it

1236
01:17:03,580 --> 01:17:06,860
just absorbed all the oil. One
nice spoonful of oil, eh?

1237
01:17:11,900 --> 01:17:16,380
Carmen also manages to gain altitude with
his coffee, coconut and cocoa donuts.

1238
01:17:21,840 --> 01:17:25,680
But it remains to be seen whether it also tastes good
they will maintain the same lightness.

1239
01:17:27,720 --> 01:17:33,340
They seem levitated well, but they are full of
oil. The icing is nice and bitter,

1240
01:17:33,340 --> 01:17:37,320
therefore it counteracts the sweetness
of the dough, but there is the oil that takes

1241
01:17:37,320 --> 01:17:38,320
the upper hand.

1242
01:17:39,080 --> 01:17:43,300
Now it's Stefano's turn with his donuts
with dark chocolate and chocolate

1243
01:17:43,300 --> 01:17:44,900
white with raspberry and blueberry.

1244
01:17:46,740 --> 01:17:48,060
The flight is there.

1245
01:17:48,750 --> 01:17:52,630
But the lightness in frying remains
always a challenge to overcome

1246
01:17:52,630 --> 01:17:56,190
control. This is not icing, it is
literally a sauce, look at this.

1247
01:17:56,530 --> 01:18:00,970
It feels like we're eating a donut
soaked and alas it is soaked too

1248
01:18:00,970 --> 01:18:02,370
of... Oil. Oil.

1249
01:18:03,130 --> 01:18:06,970
I wanted to bring something good,
Well, I'm very sorry.

1250
01:18:07,270 --> 01:18:08,510
I'm sorry Stefano.

1251
01:18:08,810 --> 01:18:11,450
Thanks, let's hope someone does
worse than me at this point.

1252
01:18:12,210 --> 01:18:15,110
But there are those who abound with oil and those with
the icings.

1253
01:18:15,520 --> 01:18:18,880
For his donuts, in fact, Onofrio ne
he even suggests 5.

1254
01:18:19,200 --> 01:18:23,020
With pistachio and pink chocolate,
dark, milk and white.

1255
01:18:25,600 --> 01:18:26,700
Are you ready?

1256
01:18:32,560 --> 01:18:33,880
Let's hope they are good too.

1257
01:18:34,140 --> 01:18:35,360
I really like the icing.

1258
01:18:35,580 --> 01:18:39,560
The dough is good, you can taste the oil, but
not too much. Mine is a little greasier

1259
01:18:39,560 --> 01:18:42,780
of his, but I have to say that it is anyway
very nice, I like what you have

1260
01:18:42,780 --> 01:18:43,780
done. Bravo.

1261
01:18:43,840 --> 01:18:45,690
Thank you. Well done Onofrio!

1262
01:18:48,010 --> 01:18:53,250
The wind under the awning it seems
quite favorable and to fly

1263
01:18:53,250 --> 01:18:57,710
their donuts can take advantage of this
Isabella, Manuel,

1264
01:18:58,530 --> 01:19:02,470
Donato and Luca.

1265
01:19:03,530 --> 01:19:08,670
I'm usually the one who takes the test
balloon, this time it's the opposite.

1266
01:19:09,050 --> 01:19:12,790
The donuts rise without difficulty. One
magic!

1267
01:19:14,060 --> 01:19:18,580
But it remains to be seen whether the judgments too
some judges will fly quite high.

1268
01:19:18,620 --> 01:19:22,960
I made a frosting with chocolate and
hazelnut, one icing sugar and

1269
01:19:22,960 --> 01:19:28,380
black cherry, one icing sugar, cinnamon
and lemon and one with white chocolate and

1270
01:19:28,380 --> 01:19:32,040
coconut. Looks like you did two
different doughs.

1271
01:19:32,340 --> 01:19:34,520
The light one is anointed, anointed, anointed.

1272
01:19:34,940 --> 01:19:38,480
Instead the chocolate one, always
baked, very good.

1273
01:19:39,140 --> 01:19:41,600
What I ate was good, a
I'm convinced.

1274
01:19:41,900 --> 01:19:42,900
Thank you.

1275
01:19:43,960 --> 01:19:47,680
Isabella. What taste did you make of them
frostings? So, a chocolate icing

1276
01:19:47,680 --> 01:19:53,240
fondant with chilli pepper, a glaze
white chocolate ganache with

1277
01:19:53,240 --> 01:19:58,760
saffron and some sanded almonds and
then a lime jam with some

1278
01:19:58,760 --> 01:20:00,000
peppermint leaves.

1279
01:20:00,260 --> 01:20:01,380
The mojito practically.

1280
01:20:02,100 --> 01:20:06,880
Eh. The dough is fried well, it's not you
This jam turned out very well

1281
01:20:06,880 --> 01:20:11,840
lime, but good. When you put on one
sandblasted dried fruit... Yes.

1282
01:20:12,160 --> 01:20:16,000
you have to know how to sandblast and it's not
good. I am sorry.

1283
01:20:16,440 --> 01:20:17,600
Manuel, it's your turn.

1284
01:20:18,500 --> 01:20:25,180
I made three glaces, the white one is al
coconut, the pink one is raspberry and pepper

1285
01:20:25,180 --> 01:20:30,820
pink and the yellow one is mango, a
pinch of turmeric and lime.

1286
01:20:31,160 --> 01:20:37,220
The glaces are nice and shiny, but the dough
It's a sponge full of oil.

1287
01:20:38,280 --> 01:20:42,160
The shame because the mango glaze that
I tasted it, it's interesting, it's beautiful,

1288
01:20:42,160 --> 01:20:44,900
fresh, but unfortunately it's really full
full of oil.

1289
01:20:45,500 --> 01:20:49,700
In my opinion I didn't dry them well afterwards
because I tasted them and to say the least

1290
01:20:49,700 --> 01:20:50,700
in truth they didn't seem bad to me.

1291
01:20:51,420 --> 01:20:52,420
Donated your moment.

1292
01:20:53,480 --> 01:20:56,880
Since I wanted to pay homage to the city that I
hosted for the university I went to

1293
01:20:56,880 --> 01:20:57,880
tower of Pisa.

1294
01:20:59,760 --> 01:21:03,940
I was a bit of an asshole, yes.

1295
01:21:05,260 --> 01:21:09,940
To make them soft I used the
tangzhong technique. The icings are

1296
01:21:09,940 --> 01:21:15,660
the pink one, always basic, chocolate
white, pink pepper and freeze-dried raspberries

1297
01:21:15,660 --> 01:21:19,760
above. The yellow one with fruit
passion and coriander.

1298
01:21:20,160 --> 01:21:25,520
And the brown one, dark chocolate
with tonka bean. Donato, you went to

1299
01:21:25,520 --> 01:21:30,440
complicate with a dough technique
very particular, then pre-gelled

1300
01:21:30,440 --> 01:21:32,260
the flour with the milk and everything.

1301
01:21:32,640 --> 01:21:36,540
Which is fine if you want to do something
like the burger bun. Look here, there

1302
01:21:36,540 --> 01:21:39,880
structure went kind of in the side. You see
which are not highly developed

1303
01:21:39,880 --> 01:21:42,180
albeoli, but have developed
laterally.

1304
01:21:42,780 --> 01:21:47,420
And then the wet class and put it up
dehydrated fruit becomes chewing gum.

1305
01:21:47,660 --> 01:21:48,660
Okay.

1306
01:21:49,040 --> 01:21:50,580
I'm not very convinced.

1307
01:21:51,560 --> 01:21:52,660
Okay. Thank you.

1308
01:21:56,080 --> 01:22:00,600
Now it's Clarissa's turn to find out if
certain observations also concern the

1309
01:22:00,600 --> 01:22:04,520
its donuts covered in jaw al
white chocolate, coffee and chocolate

1310
01:22:04,520 --> 01:22:09,000
dark chocolate with raspberries. I have raspberries
Oh well, now I've learned

1311
01:22:09,000 --> 01:22:10,180
which should not be worn.

1312
01:22:10,500 --> 01:22:12,700
Will they fly? Oh I hope.

1313
01:22:14,000 --> 01:22:15,000
Go!

1314
01:22:19,630 --> 01:22:23,790
Too bad the icing slipped
away. You should have made a thicker frosting.

1315
01:22:24,030 --> 01:22:26,810
But, Clarissa, the real problem is
the dough.

1316
01:22:27,430 --> 01:22:30,790
It looks raw. I mean, no, it doesn't seem like it. It is
raw.

1317
01:22:31,370 --> 01:22:35,290
I hope I don't go home because already
I didn't do the first test well.

1318
01:22:35,590 --> 01:22:36,790
This was sni.

1319
01:22:37,750 --> 01:22:39,570
Let's hope they keep me going.

1320
01:22:39,930 --> 01:22:41,010
Fingers crossed.

1321
01:22:41,310 --> 01:22:44,970
Dear Clarissa, there is one for you today
surprise?

1322
01:22:45,350 --> 01:22:46,350
No, no, no.

1323
01:22:47,820 --> 01:22:53,460
We all want to do an experiment
scientific. Breathe in a little helium and then

1324
01:22:53,460 --> 01:22:56,640
tell me how you feel about
this test, okay?

1325
01:22:57,500 --> 01:22:58,940
What idiots you are!

1326
01:23:01,600 --> 01:23:07,460
I'm sorry, I thought they were coming out
mallet.

1327
01:23:07,800 --> 01:23:12,160
I put all my effort into it and I am
very embarrassed, but it's okay.

1328
01:23:12,880 --> 01:23:14,460
But that's it, I can go!

1329
01:23:16,139 --> 01:23:20,100
After all, a day dedicated to
lightness must also be addressed with the

1330
01:23:20,100 --> 01:23:21,100
right spirit.

1331
01:23:21,860 --> 01:23:26,020
Even Marco knows it and introduces himself to the
judges calmly and by cards

1332
01:23:26,020 --> 01:23:27,020
discoveries.

1333
01:23:27,720 --> 01:23:33,600
There are less than 50, I admit. I did
three icings, one with raspberries, one with a

1334
01:23:33,600 --> 01:23:39,560
typical liqueur from Benevento and another
with caramel and salt flakes.

1335
01:23:39,860 --> 01:23:40,940
Did you whisper?

1336
01:23:41,260 --> 01:23:44,180
I whispered but not too much because
they grew well.

1337
01:23:44,840 --> 01:23:45,840
Shall we go, Damiano?

1338
01:23:46,060 --> 01:23:47,100
Go! Go!

1339
01:23:48,620 --> 01:23:50,820
Eh, fly, fly, fly, fly, fly.

1340
01:23:51,620 --> 01:23:57,220
Marco, what do you think of doing?
one thing

1341
01:23:57,220 --> 01:24:02,640
as delicious as donuts with caramel
salty, I know I'm going in gear, it's

1342
01:24:02,640 --> 01:24:04,600
very good. Good, good, good.

1343
01:24:05,440 --> 01:24:06,840
Pam, pam, pam, pam.

1344
01:24:07,160 --> 01:24:11,080
And the first one to use fruit?

1345
01:24:11,530 --> 01:24:15,350
Covered in cocoa butter, it stays
crunchy, raspberry, explodes.

1346
01:24:15,770 --> 01:24:21,550
Very good. Well done Marco, keep going
whisper like only you can.

1347
01:24:22,450 --> 01:24:27,830
In the meantime I continue to whisper
to my leavened products in the oven and let's hope

1348
01:24:27,830 --> 01:24:30,270
that it works for the next ones too
bets.

1349
01:24:30,770 --> 01:24:34,240
Victory. As for the icings,
they are the three chocolates.

1350
01:24:34,460 --> 01:24:40,220
White and saffron, dark and hazelnut
and pink chocolate and raspberry

1351
01:24:40,220 --> 01:24:41,220
freeze-dried.

1352
01:24:42,540 --> 01:24:46,020
And even Vittoria's donut surpasses the
lightness test.

1353
01:24:46,440 --> 01:24:48,320
Vittoria, they are perfect. Very good.

1354
01:24:48,780 --> 01:24:53,000
So Vittoria, I tasted that
with dark chocolate icing and

1355
01:24:53,000 --> 01:24:56,080
hazelnut and it's super nice, like
it must be a donut.

1356
01:24:56,340 --> 01:24:58,280
Good. Thank you. Don't finish them, huh?

1357
01:24:58,520 --> 01:24:59,560
Thanks Victoria.

1358
01:24:59,920 --> 01:25:00,920
Thank you.

1359
01:25:01,640 --> 01:25:06,380
Being prim, mother, it helped,
so she's proud of me.

1360
01:25:07,800 --> 01:25:11,960
It's Alice's turn and after a few
stumble with the dough is about to discover

1361
01:25:11,960 --> 01:25:16,400
if she really managed to get back into it
roadway. Then I made a glaze

1362
01:25:16,400 --> 01:25:21,640
with pistachio, one with chocolate
milk and hazelnut and one with claws.

1363
01:25:22,620 --> 01:25:23,620
Ole!

1364
01:25:24,080 --> 01:25:26,480
So, you've come a little dough
freakin' shit, huh?

1365
01:25:27,260 --> 01:25:30,620
It doesn't have that typical lightness of
donut, it bothers you.

1366
01:25:31,130 --> 01:25:32,108
All right.

1367
01:25:32,110 --> 01:25:35,610
I'm sorry, definitely having to do it again
the dough caused me a little

1368
01:25:35,610 --> 01:25:37,430
problems with rising times.

1369
01:25:38,670 --> 01:25:42,470
But I really want to do it to you
congratulations because you didn't miss d

1370
01:25:42,470 --> 01:25:47,430
'heart. If we give up we can't go anymore
come on, come on, it can be recovered.

1371
01:25:48,250 --> 01:25:49,049
Thank you all.

1372
01:25:49,050 --> 01:25:54,650
I made a chocolate ganache
dark chocolate, a chocolate ganache

1373
01:25:54,650 --> 01:26:00,790
white, colored, both pink and this
greenish. And then I did some too

1374
01:26:00,790 --> 01:26:02,330
only with granulated sugar.

1375
01:26:02,550 --> 01:26:04,070
3, 2, 1.

1376
01:26:04,870 --> 01:26:10,110
You made a dough that came to you
quite well.

1377
01:26:10,550 --> 01:26:14,070
The icing is good and I like the
color you chose.

1378
01:26:14,570 --> 01:26:19,330
The donut I tasted, yes
properly leavened and to taste, salt and

1379
01:26:19,330 --> 01:26:20,330
I like sugar.

1380
01:26:21,890 --> 01:26:23,930
It's your moment Alessia!

1381
01:26:25,650 --> 01:26:27,290
50 mini donuts.

1382
01:26:27,730 --> 01:26:29,970
Come on, they're small, I think they'll fly.

1383
01:26:31,670 --> 01:26:34,050
Eeeh, wow!

1384
01:26:35,430 --> 01:26:40,330
I made a ganache base
white chocolate, lemon icing, one

1385
01:26:40,330 --> 01:26:45,090
compote of berries and then
another chocolate with crumble

1386
01:26:45,090 --> 01:26:51,310
above. I absolutely don't like how
you introduced the actor. It's very bad.

1387
01:26:51,490 --> 01:26:56,750
It is true. But you made them small, they are
levitated to perfection, they are

1388
01:26:56,750 --> 01:26:58,470
exceptional. Thank you.

1389
01:26:59,480 --> 01:27:02,920
Could you work on the icing? Yes. I am
all a little too liquid.

1390
01:27:03,300 --> 01:27:06,720
Well, I'll work on it. Well done Alessia.
Thank you.

1391
01:27:08,720 --> 01:27:13,260
Now it's Danila's turn. It's time to
understand if its donuts with chocolate

1392
01:27:13,260 --> 01:27:18,290
dark chocolate and raspberry milk with hazelnuts
and white with almonds will stand out

1393
01:27:18,290 --> 01:27:23,550
I fly with or without the benefit received.
Your advantage was having a balloon

1394
01:27:23,550 --> 01:27:29,670
more than the balloon test. Meanwhile
Let's see if your donut flies like that.

1395
01:27:33,490 --> 01:27:35,370
It's amazing. Here Dani.

1396
01:27:36,410 --> 01:27:40,450
Thank you. Danila, I think that here the
the biggest problem is the dough. It is

1397
01:27:40,450 --> 01:27:41,610
very very thick.

1398
01:27:41,930 --> 01:27:45,810
The hazelnut fat is very good, but
this is not your best work here

1399
01:27:45,810 --> 01:27:47,130
below. And you know it.

1400
01:27:47,350 --> 01:27:50,090
Yes. Granville Blue, I expect another one
work.

1401
01:27:50,670 --> 01:27:51,670
Daniela. I am sorry.

1402
01:27:52,310 --> 01:27:57,370
This Granville Blue if it were to go
I'll let him go, but sooner or later

1403
01:27:57,370 --> 01:27:59,730
I'll take it back and get it again.

1404
01:28:00,290 --> 01:28:05,370
Dear judges, the time has come
make decisions. One of these

1405
01:28:05,370 --> 01:28:08,610
definitely not light. I'll accompany you.

1406
01:28:09,260 --> 01:28:13,540
The tastings will end in a few
complicated landing and now for the

1407
01:28:13,540 --> 01:28:17,100
judges it's time to understand who he is
really managed to tackle the

1408
01:28:17,100 --> 01:28:20,860
day with lightness. These tests
they weren't that simple, we were a

1409
01:28:20,860 --> 01:28:25,340
a little bad, but a couple of pastry chefs
they were really consistent. We can

1410
01:28:25,340 --> 01:28:27,980
say that you have no doubts about the apron
blue?

1411
01:28:28,220 --> 01:28:31,600
I'll tell you, it's pretty clear. Also
on the last one.

1412
01:28:31,960 --> 01:28:37,080
So shall we go? Let's go. But before that
the atmosphere really gets heavy, yes

1413
01:28:37,080 --> 01:28:41,740
always starts with good news.
Let's find out who wins the apron

1414
01:28:41,740 --> 01:28:46,040
blue. Damian. The blue apron today if
wins it...

1415
01:28:46,040 --> 01:28:50,500
Mark!

1416
01:28:52,660 --> 01:28:53,800
Compliments! Yes!

1417
01:28:54,840 --> 01:28:59,320
I didn't expect it and I'm happy
because I actually did three

1418
01:28:59,320 --> 01:29:03,410
tests. Beautiful. Today you have just
whispered to all the doughs. During

1419
01:29:03,410 --> 01:29:06,650
all the proof the lightness has you
brought good luck. Thank you very much, really.

1420
01:29:06,830 --> 01:29:10,970
Bravo. I'm working under the judges
they understood it and that's why I

1421
01:29:10,970 --> 01:29:11,728
they rewarded.

1422
01:29:11,730 --> 01:29:16,510
You can go back to your desk, bring your
your advantage, the blue envelope, but put it

1423
01:29:16,510 --> 01:29:17,449
in the drawer.

1424
01:29:17,450 --> 01:29:18,450
A thousand thanks.

1425
01:29:18,650 --> 01:29:21,550
Now I will name all the pastry chefs
save.

1426
01:29:21,790 --> 01:29:24,070
The last three will be at risk
elimination.

1427
01:29:25,090 --> 01:29:27,150
See you on the next episode.

1428
01:29:27,610 --> 01:29:28,610
Luca!

1429
01:29:29,050 --> 01:29:31,000
Bravo! Victory.

1430
01:29:33,140 --> 01:29:34,140
Daniela.

1431
01:29:35,820 --> 01:29:38,020
Compliments. Onofrio.

1432
01:29:39,180 --> 01:29:41,500
New challenges await you.

1433
01:29:41,840 --> 01:29:42,840
Omar.

1434
01:29:43,200 --> 01:29:46,500
Thank you. Episode 4 also flies.

1435
01:29:47,240 --> 01:29:49,500
Alessia. Good.

1436
01:29:49,920 --> 01:29:52,420
Manuel. Bravo.

1437
01:29:54,320 --> 01:29:55,320
Isabella.

1438
01:29:57,780 --> 01:29:58,780
Alice.

1439
01:30:01,150 --> 01:30:07,830
congratulations carmen you can go back to yours

1440
01:30:07,830 --> 01:30:10,850
grace counter

1441
01:30:10,850 --> 01:30:17,190
Stefano

1442
01:30:17,190 --> 01:30:22,670
Donato and Clarissa unfortunately you were
judged the worst of this episode

1443
01:30:22,670 --> 01:30:29,190
one of you will have to leave the tent
soon I will be seen as an example

1444
01:30:29,190 --> 01:30:30,190
one

1445
01:30:30,890 --> 01:30:34,830
Thank you who came last doing a
stuff that had nothing to do with the

1446
01:30:34,830 --> 01:30:38,310
technique. So yeah, getting between the three
worse it hurts a lot.

1447
01:30:39,690 --> 01:30:42,010
Ersk, we have to name it
of the eliminated.

1448
01:30:42,390 --> 01:30:47,010
Here at Bake Off, one bad day is enough
to change everything.

1449
01:30:47,430 --> 01:30:50,970
And so you're the one eliminated.

1450
01:30:52,210 --> 01:30:55,770
Only those who remain in the race will have
the opportunity to aspire to the title of

1451
01:30:55,770 --> 01:30:57,830
best amateur pastry chef in Italy?

1452
01:30:58,380 --> 01:31:03,080
and thus win a one-year supply
of new products, the great chocolate

1453
01:31:03,080 --> 01:31:08,060
Italian, a selection of equipment
professional for his recipes offered

1454
01:31:08,060 --> 01:31:14,360
from the e-commerce chefline.it and a course
of pastry making at Incibum, school of

1455
01:31:14,360 --> 01:31:16,000
high gastronomic training.

1456
01:31:18,340 --> 01:31:20,660
Ers, we have to name it
of the eliminated.

1457
01:31:22,640 --> 01:31:25,080
You are the eliminated one.

1458
01:31:31,169 --> 01:31:32,690
Stefano, I'm sorry.

1459
01:31:38,470 --> 01:31:42,950
And that's fine, today it could only happen
go this way, in light of

1460
01:31:42,950 --> 01:31:43,950
everything.

1461
01:31:44,150 --> 01:31:47,390
Boccalupo, carry on like this, I'll try
improve.

1462
01:31:47,610 --> 01:31:48,650
Sure, thank you very much.

1463
01:31:49,640 --> 01:31:52,540
I take it home to a major
awareness of the fact that the

1464
01:31:52,540 --> 01:31:57,500
pastry shop unites hearts because
cooking together with my friends

1465
01:31:57,500 --> 01:32:02,900
competitors it was beautiful and I go to
home full, rich and back to my life

1466
01:32:02,900 --> 01:32:04,280
beautiful one waiting for me.

1467
01:32:08,500 --> 01:32:09,600
Donated everything ok?

1468
01:32:10,530 --> 01:32:11,530
I was metabolizing.

1469
01:32:11,990 --> 01:32:15,930
You metabolize the news of being
arrived among the worst or the news of

1470
01:32:15,930 --> 01:32:18,570
be safe? Of having arrived among the
worse. Okay.

1471
01:32:18,770 --> 01:32:20,310
Because that's not where I want to go.

1472
01:32:22,530 --> 01:32:23,530
Clarissa.

1473
01:32:30,510 --> 01:32:32,010
Can I hug you? You want?

1474
01:32:35,690 --> 01:32:40,610
I think it's useful anyway, I'm not saying
hit rock bottom, but be among them

1475
01:32:40,610 --> 01:32:44,050
last, because it then gives you a boost
motivational, makes you think about it

1476
01:32:44,050 --> 01:32:47,130
what were the mistakes and on
what to improve.

1477
01:32:48,230 --> 01:32:50,770
It metabolizes, but then we start again, okay?

1478
01:32:51,170 --> 01:32:54,890
See you on the next episode. Good
rest, pastry chefs. Thank you.

1479
01:32:56,710 --> 01:32:59,130
On the next episode of Bake Off
Italy.

1480
01:33:04,050 --> 01:33:06,090
Fabrizio you do them better, eh!

1481
01:33:06,730 --> 01:33:10,970
Please, I have to do everything again.
I would call this cake chaos.

1482
01:33:11,110 --> 01:33:15,310
Alice, the train passes and you don't
take. And I don't take it, very well.

1483
01:33:15,530 --> 01:33:18,690
But no, no, no, I'm accusing you
very direct for me.

1484
01:33:19,210 --> 01:33:21,410
Help, you don't like pizza with
pineapple?