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Пацанки ► 6 сезон ► 10 выпуск

Channel: CheAnD TV - Андрей Чехменок

Четыре свадьбы ► Свадьба в стиле 90-х VS Классическая свадьба ► 18 выпуск / 3 сезон

Четыре свадьбы ► Свадьба в стиле 90-х VS Классическая свадьба ► 18 выпуск / 3 сезон

Channel: CheAnD TV - Андрей Чехменок

Четыре свадьбы ► Свадьба в армянском стиле VS Свадьба в стиле шебби-шик ► 36 выпуск / 3 сезон

Четыре свадьбы ► Свадьба в армянском стиле VS Свадьба в стиле шебби-шик ► 36 выпуск / 3 сезон

Channel: CheAnD TV - Андрей Чехменок

ченд

чехменок

cheand

реакция

ченд смотрит

кондитер

ренат агзамов

крутые торты

торты

необычный торт

кондитер 5 сезон

кондитер пятница

телеканал пятница

пятница

кулинария

пацанки

00:00:02

do this is the release of the confectioner the guys have been waiting for a long time

00:00:06

tell me many have been waiting I definitely saw that

00:00:08

many were asking for the spirit why did

00:00:10

the confectioner stop coming out well I released

00:00:12

a lot of other interesting things but I decided

00:00:14

in general to please the fans of the

00:00:17

confectioner project I want to be honest let me tell you, I

00:00:19

really like him too, very funny,

00:00:21

funny and I create such masterpieces

00:00:23

that I just want to clap while standing

00:00:26

guys if you are happy about this release we

00:00:29

will have something hot today, well,

00:00:32

as always, support the video with a like

00:00:33

because we are starting we are continuing the

00:00:37

fifth anniversary Silavati from the very well and

00:00:40

what kind of show in the country is the pastry chef and choosing the

00:00:43

best specialists today the

00:00:47

founder of the international pastry

00:00:50

school Sergei Tretyakov will lie to me,

00:00:53

as I understand it, they always have one

00:00:56

guest changing, but this young lady

00:00:57

assistant always remains my friend

00:01:02

and

00:01:03

incomparable so carefully collect 1

00:01:06

Olga Vashirina who knows the cutter and

00:01:10

Yulechka hello so we are looking for talented

00:01:13

young literate professional any

00:01:16

the main thing is that I like the taste yes

00:01:18

everyone here stands if their hands are free she is a

00:01:21

horror spoon

00:01:24

[music]

00:01:26

spoon food with you where to

00:01:31

wait for mine at night my name is Trubina

00:01:34

Alexandra Yuryevna I am 24 years old and

00:01:37

I came to you from the city of Syzran,

00:01:39

I came to you today with such a

00:01:41

wonderful cake, a pinch is poured over the

00:01:44

mouth menu, absolutely everything is edible,

00:01:47

this cake, by the way, has an awesome

00:01:51

story, it

00:01:55

tells because you tell me

00:01:58

nothing

00:02:02

because this is a story connected with it,

00:02:04

let’s tell

00:02:09

it very much It was in the summer, we went fishing with him

00:02:13

and I woke him up, I couldn’t get

00:02:17

him to go

00:02:19

fishing, but he wasn’t like that in fact, the dude

00:02:22

dalate just got drunk like a beast, really,

00:02:24

such a suzy would fall, it was unrealistic, in short,

00:02:28

I went fishing myself,

00:02:33

ultra legs returned, in general, this

00:02:36

I dedicate the cake to my dear loved one,

00:02:39

that is, the floor was so drunk well that

00:02:42

she went on a night fishing trip herself or the

00:02:45

pebbles come back in the morning

00:02:49

that inside the cake there is 1

00:02:52

small hint hidden according to taste and I want

00:02:55

you to guess the

00:02:56

gimbal date of the carrot taste here

00:03:00

I should teach Russia in me I like the

00:03:03

most delicate curd cream and the accent is

00:03:05

caramel. By the way, this is a

00:03:08

very beautiful secret; you

00:03:11

won’t see carrots in it; it can also be

00:03:15

so that there’s not a trace of carrots; I want to

00:03:18

try; the arena was presented very

00:03:21

beautifully; well, I like the appearance; you’ll

00:03:24

agree; oh, it’s beautiful inside; it’s even

00:03:29

beautiful;

00:03:31

everything is even, too I laid out the nose

00:03:34

part inside, it’s a raw sponge cake or tap

00:03:36

the bauble on the caramel, it’s just a

00:03:39

little bit absorbed by the sponge cake and that’s why the

00:03:40

farrier there is no plugin of Russians

00:03:44

delicious Olechka samples

00:03:47

. standard blue

00:03:52

ball to the left orta

00:03:58

so Olechka please comment and

00:04:00

I really liked it so tender so

00:04:03

soaked so aromatic spiced cake

00:04:06

this will probably be my favorite from my

00:04:08

carrots absolutely unconditional dates

00:04:11

I

00:04:13

have the opportunity to speak to the rest

00:04:16

thank you for the rating Sergey

00:04:18

this is delicious you did it I'm the public

00:04:23

here I'll leave it very spicy very

00:04:25

tasty everything is balanced everything is cool

00:04:26

everything is great I really

00:04:28

liked it I will leave you a five and

00:04:30

tell you until all one spot

00:04:32

goes into battle come in unlike my

00:04:36

colleagues I will try to be more objective

00:04:38

and now

00:04:39

Alexandra thank you for participation in our

00:04:42

project, I am sure that for the next season

00:04:45

you will be able to prepare more

00:04:48

professionally and

00:04:50

will be able to take into account all the mistakes

00:04:53

that we voiced to you today

00:04:57

because there are none, we will meet in the final as

00:05:00

standard, such a

00:05:05

right to you in the beginning as be he he he

00:05:08

wolves I will start talking like that about now it is

00:05:10

standard Well, you know, it

00:05:12

was so, of course,

00:05:14

good,

00:05:26

beautiful, top, agree, very beautiful,

00:05:30

amazing, please,

00:05:34

what a sign of

00:05:45

prayer to my team, what kind of bonus for

00:05:48

me, I’m a faithful person, he

00:05:50

remembers so well, only I don’t even remember that

00:05:52

she was on his team,

00:05:55

where you saw them exhale for sure in the battle,

00:06:00

compressed, twisting, I want to be honest, just say

00:06:03

cutlets, wait, I threw it out in the trash,

00:06:07

don’t worry, didn’t make it flying,

00:06:13

tell Svetlana why you have a photo of

00:06:16

bones and to the left on top of the cake, I

00:06:19

don’t have photos of castiglione from 2 to what are these

00:06:25

hearts, did

00:06:31

you win or not no and they were able to and on

00:06:34

whom the dish failed the athlete was thrown out and it was

00:06:37

overcooked it was the case until then I

00:06:41

will make the cutlet better all Svetlana

00:06:44

I realized when the volts turned out interesting

00:06:47

600 they spent with the cake that inside the

00:06:50

marinade you need not only words literally

00:06:53

this data of the cake it is unusual given, I

00:06:57

saw it in a dream,

00:07:02

I remember a wonderful moment,

00:07:05

I touched it, I wrote it down, I hide it, I

00:07:09

sleep, and it says 2

00:07:13

tablespoons of sugar,

00:07:15

a little salt, and I reproduced it, I

00:07:19

really amazed,

00:07:22

my God, this is a brutal, delicious cake,

00:07:26

this connection with cashew nuts and custard,

00:07:30

look at the cake, these are the words when

00:07:33

brutal is drawn exactly this is a cake with

00:07:35

the words brutality work I

00:07:37

imagine a brutal cake with cold

00:07:40

cream red machine the strongest

00:07:43

impregnated with Baileys liqueur it is very

00:07:45

tasty I hope you like

00:07:48

the bunch let's go here it will be more but

00:07:50

everything you said is tasteless you

00:07:52

know why I want it because you

00:07:55

had a nightmare

00:07:57

Rinat yes This is what I want to say about this

00:08:01

cake, there is one feature that it

00:08:04

causes a huge burning desire to

00:08:06

try it again, let's

00:08:08

try

00:08:10

yours, I hear the crunch, both for Svetlana, I don’t

00:08:13

hear the crunch, both for Svetlana, crunch without and

00:08:16

where to go without and but I knew that without you

00:08:21

can’t give this point your

00:08:23

little finger, you can give it, and then I know this

00:08:27

trick, pull your little fingers, and I

00:08:29

know this trick, who the guys are, this movie trick,

00:08:32

pulling the finger, miracles happen from

00:08:34

another point,

00:08:38

you score,

00:08:40

I can’t catch that thing

00:08:46

you’re always poking at me apply and let me

00:08:48

be minchin,

00:08:49

what is this feeling like, what is this while

00:08:54

fishing for fry, and I want it now for

00:08:55

a second in the water,

00:08:58

soon we’ll look at you quietly,

00:09:01

that’s the cupcake, but no, this is not the text

00:09:04

of his languor, this is called a

00:09:06

reinforced concrete foundation,

00:09:09

you think that this is a concrete

00:09:12

foundation you can call it a sponge cake, this is

00:09:15

the base of a cupcake, that is, you dreamed of something like this, it’s like a

00:09:17

construction project, the construction of

00:09:20

the century

00:09:22

is cool

00:09:26

[music]

00:09:28

I liked your moist soaked

00:09:31

sponge cake, it goes very well with

00:09:33

this delicate chocolate cream with these

00:09:36

slightly melted and so juicy

00:09:39

without comi here Somewhere there are dry meringues and

00:09:41

here there are juicy meringues I say yes to this

00:09:45

cake, the chefs are punched, you said maybe

00:09:48

I will change the world of cooking, well, who

00:09:50

knows, this is for you, I can’t live to dream

00:09:52

of a cake for you my my

00:09:54

[music]

00:09:56

juicy you run to voiced now dry

00:09:59

gingerbread says the taste is pleasant, the sponge cake is

00:10:04

dense but heavy, I would work with this cake

00:10:08

USA seriously enough, it does

00:10:10

n’t say without a year all the porridge Josh

00:10:13

the composition of the cake includes without and

00:10:15

without and a crispy semi-finished product we

00:10:19

feel it in the cake no no without and

00:10:22

Briana melted her goals without for but

00:10:26

it’s heaven and

00:10:28

why voice it as part of a cake without and

00:10:31

if it’s not there

00:10:35

initially it was there therefore voiced

00:10:37

it’s a fatal mistake

00:10:42

you left the Battle of the Chefs project because

00:10:45

your cutlets didn’t turn out but the cake

00:10:48

turned out today you were in the casting of the project

00:10:51

the pastry chef

00:10:53

said that in but and there are 3 cakes without him

00:10:57

there, it’s not a dream Svetlana

00:11:02

is a pastry chef’s project

00:11:06

in the finale,

00:11:09

although she’s already got everything going in

00:11:12

the end to bring everything together in the finale

00:11:15

in the finale

00:11:17

everything except the bizet was great and the cake was

00:11:22

delicious and for me that’s the main thing, keep

00:11:25

yours in port I liked my cake in

00:11:28

the finale everything was cool super

00:11:30

let's move on

00:11:34

who is it more precisely called Nastya account plugin of a

00:11:38

small town in the Samara region

00:11:40

called Otradny I want

00:11:43

to introduce you to a cake decorated with gingerbread mine I

00:11:46

made them myself

00:11:48

red velvet with cherry filling

00:11:52

oh these are very tasty cherries we're going

00:11:54

to wash them down not two hundred kilometers from the

00:11:56

city where we live, that it’s 14

00:11:59

rubles cheaper there because you collect it there yourself

00:12:01

with the whole family, it’s

00:12:04

much tastier and sweeter there; I can’t cook it

00:12:08

just with this thing. you won’t

00:12:10

check me that you decor checks

00:12:14

resources cinque how is yours yours is

00:12:17

holding up it’s not holding here it’s completely yes yes it was

00:12:20

falling off

00:12:22

let’s cut the back we’ll glue it well it

00:12:28

goes beautifully it doesn’t break

00:12:31

oh how you’ve been hungry for a long time large

00:12:34

red velvet I recently had my blood

00:12:38

tested and you know, I think

00:12:41

it was used as directed or not by a

00:12:43

doctor

00:12:45

red velvet cake

00:12:49

how much paint is in the sponge cake

00:12:53

let's reduce

00:12:56

now the scanavi there is a miraculous cherry

00:13:00

but very so vigorous color to such a

00:13:03

straight

00:13:06

[music]

00:13:10

valley price so a little bit top

00:13:13

had a bite

00:13:16

[music]

00:13:25

Sergey yours twirls

00:13:27

thanks but no because I didn’t

00:13:31

like the taste it’s very simple Olga

00:13:34

here I didn’t feel a heavier

00:13:36

chocolate taste but the extra cool

00:13:40

filling was made with high quality

00:13:42

I’ll give you a chance I’m telling you yes and waiting

00:13:45

there for you gain more experience come

00:13:49

next season the quality of the product

00:13:51

should be it’s a little bit better

00:13:54

to multiply at the top of the accomplishment of bread and with

00:13:57

your cherry it’s not bad this is not brother but this is

00:14:01

not the final Nastenka this is not the final I

00:14:03

swallow a little for work for studying there

00:14:07

maybe next season it will be I

00:14:08

understand okay well not everyone you should

00:14:11

next participant hello

00:14:16

hello hi, something is a familiar face

00:14:18

somewhere before 13 matches on the ground in Baku,

00:14:22

what is this year last time you didn’t even

00:14:25

try mine that now I demand

00:14:28

that you try it on my hungry

00:14:32

hooves, last time that

00:14:34

my mother made the cake, although it didn’t was try

00:14:37

God remember what went wrong

00:14:42

you didn’t like my performance

00:14:45

turned out to be too weak we decided to put

00:14:48

pressure on me ah yes yes yes yes

00:14:49

yes I’m not capable of

00:14:52

cheating on that I was 17 years old I left it’s the tor of

00:14:55

the matter his mother is one van je even I don’t

00:14:59

want to discuss this with anyone, mommy,

00:15:00

hello, and goodbye to the boy,

00:15:02

rather, I wasn’t ready. Then why are you

00:15:06

making me guilty of what you brought us today,

00:15:08

let’s understand from the outside, let’s

00:15:10

evaluate it like this, well, such a chateau, just

00:15:13

outside, maybe there’s something there to taste- it’s

00:15:15

divine, but outwardly that it would be

00:15:18

honest, I could sculpt something like this myself in

00:15:21

external appearance, so exactly how much

00:15:22

today everything is clear, it also consists of

00:15:25

chocolate cakes with the addition of boiling water,

00:15:29

cheese to the real one, which is boiling water school for the

00:15:31

cake, so that they are more moist,

00:15:34

delicate taste and what how boiling water

00:15:36

affects the moisture content of the cakes I don’t know 5 5

00:15:39

to water this moisture content you don’t see

00:15:41

the logic and they are the techniques and for novice

00:15:43

confectioners Ahmed I’m not putting any pressure on

00:15:45

you right now just ask a question great let’s

00:15:48

continue what’s inside here Ahmed bananas

00:15:52

caramel

00:15:54

eastern & queen it seems you need to sew it up here Is

00:15:57

this the kind of watering of the St. Petersburg

00:16:00

craft that you have a passion for this or you

00:16:03

just decided to take part in the show and that’s not

00:16:07

why I’m saying it as it is

00:16:11

and cut it,

00:16:14

let’s give me extra ones like this, of

00:16:17

course, a homemade kida, it’s just very clean for

00:16:19

you hdd external

00:16:25

let’s see what colleagues will say,

00:16:30

simpler ladle ladle in the center filling

00:16:33

[music]

00:16:36

well, it should be right at the step of our moment

00:16:39

with him there was a feeling that someone

00:16:41

today David was just tasting

00:16:50

rolled up angrily Viladot he loves delicious

00:16:54

you turned out very porous airy

00:16:57

soft bananas seemed a little

00:17:00

unfinished to me overall I think that you deserve to

00:17:04

come out final

00:17:06

Olga I didn’t see the caramel banana for

00:17:10

me in its raw form it

00:17:12

looks strange here I’m lying I’m in what

00:17:15

form should a banana be in if not raw do

00:17:18

we need a maximum banana how can it also

00:17:20

be a boiled banana

00:17:22

[music]

00:17:23

what other incense was it?

00:17:28

biscuit, I tell you no, Ahmed, we

00:17:32

have one solid

00:17:34

no, and one such thing, that’s downright dubious, yes, you

00:17:37

know, Ahmed, in my hands, an apron

00:17:40

that is given only to those who

00:17:43

can perform worthily in the finals and

00:17:46

claim the title of chief

00:17:48

pastry chef of the party,

00:17:49

you know, you yourself understand that your top is in

00:17:52

appearance it looks like the decor is not the brightest

00:17:56

German, it’s okay you came here you

00:17:59

came back okay fight for the right to be

00:18:04

the best and I’m giving you such a chance in this

00:18:07

apron of yours this time I was given a chance my

00:18:10

cake was tried I’m in the finals of horseradish I wo

00:18:13

n’t let you down the next participant porridge from my

00:18:16

cheekbones to history delicious delicious cake

00:18:19

leader please

00:18:21

[music]

00:18:25

aboutharm

00:18:27

like or things linear season nice to

00:18:31

meet you my name is Olga I

00:18:33

and sunny Samara I am Volzhanka Skaryna I

00:18:36

mega I would like to present you my

00:18:39

dessert yes the combination of taste is already clear

00:18:42

that she already has there is at least

00:18:45

the skill of some small details, that

00:18:47

is, already creating some figures and so

00:18:49

on, the floor in the final is very important, these

00:18:51

are works of art that you

00:18:53

will look at, oh my God,

00:18:58

chocolate and cream, it’s just me being your server

00:19:02

and this will really let your head fall off this

00:19:05

[music]

00:19:17

you can get to the finals with this

00:19:20

terrible thing, you can take the ball out of here now

00:19:22

I want to show this terrible cut to the whole

00:19:24

country,

00:19:25

well, it fell apart and that’s how the internal ones

00:19:29

studied and you Olga came from Samara to

00:19:34

claim the title of chief confectioner of the

00:19:37

country with this product that I on

00:19:40

the plate with exactly this with this which I have in

00:19:42

my hands, let's have a new one already put in

00:19:44

for me it was a trial of them it was lame this is a

00:19:47

run but this boy is from a very

00:19:50

cut you know what try you try this

00:19:53

[music]

00:19:57

not even pomegranate

00:20:03

.

00:20:06

go ahead, don’t talk about the cake, look, it’s not

00:20:09

rubber because it’s falling, it’s yours, it’s

00:20:12

soft because you don’t take everything

00:20:15

you drink

00:20:17

when mine we put some kind of

00:20:20

fruit year something like that in the filling it does

00:20:22

n’t look like that it shouldn’t look like that

00:20:25

[ music]

00:20:27

I thought it tasted good let's

00:20:31

go I can't do all the bread

00:20:35

try it and tell me whether it all worked out for you

00:20:36

or not

00:20:38

you say yes it worked out

00:20:41

Gleb would say it's not a ton like a

00:20:44

new witcher 2 members of the jury say that

00:20:46

this is bread this is not bread clamp moose on

00:20:50

wolf or that this is not a chocolate biscuit

00:20:52

wetly sleeps it is wet so she is

00:20:54

ready to wait

00:20:58

important try again please try again I

00:21:00

answered I am the god of the matrix it is even clear

00:21:02

that it is expensive it is very similar to

00:21:04

Borodino bread

00:21:07

that they tried expressed their vertigo

00:21:10

fat fork

00:21:12

no need this happens

00:21:15

that I tried to tell him

00:21:46

that I will survive

00:21:50

[music]

00:21:52

yes it’s delicious I think it’s

00:21:57

dry

00:21:59

tell me dry

00:22:05

you tell me I’m cooking you you

00:22:08

said Baratynsky

00:22:11

tell me to take it and look eye to eye

00:22:15

dry

00:22:20

Ulka

00:22:25

Olga

00:22:27

I’m that’s why

00:22:29

we come to a project like

00:22:32

this a famous pastry chef to understand

00:22:35

what we need to work with and where we need to

00:22:37

strive, it doesn’t matter to the plant

00:22:45

[music]

00:22:49

but it’s tough, of course it makes people emotional

00:22:52

how poor they are, but

00:22:54

even just a bullet

00:22:57

[music]

00:23:00

2nd floor

00:23:01

[music]

00:23:04

fields

00:23:05

ladies held on worthy you are thirsty

00:23:08

did not give up until the last it was

00:23:14

inedible

00:23:17

[music]

00:23:20

like a massage of a person put the floor

00:23:24

down then just take off and therefore

00:23:28

words destroy

00:23:32

less often it was tasted as a

00:23:35

joke, jokes I want to remind you that

00:23:36

we are looking for a contender the name of the main

00:23:40

people's confectioner of the Axis

00:23:42

understand was looking for no definitely this

00:23:45

they understand and what is clear and

00:23:47

how ashamed were you to bring this

00:23:52

here thick not ashamed but I’m not ashamed to

00:23:56

miss you in the finale in the finale and again

00:23:59

raised the rollercoaster of water

00:24:04

poor baby doll what emotions I would like

00:24:09

to be on lawyers

00:24:13

thank you for the criticism really honestly just

00:24:15

thank you I’m really that in the future

00:24:18

we started, I will prove that there is no splitting, it

00:24:23

will not be a cake and

00:24:25

it will be perfect jelly, honestly, I promise you,

00:24:28

I will let you through, but the finale of the question, I

00:24:32

trust you, I want to give you a chance, I am

00:24:36

very good at the finale, don’t let me down,

00:24:39

otherwise the viewer won’t understand

00:24:42

I tell you gave a chance for

00:24:45

another like this there won’t be my portak and I’m

00:24:48

glad that I’m in the finals I even everyone that I

00:24:51

better the

00:24:54

next participant

00:24:56

didn’t play pranks from the incarnation

00:24:59

they write this this this here I’m such an

00:25:03

Odessa native you there wow what a

00:25:04

class for the winter the firecracker exploded near the

00:25:07

head

00:25:08

Alexander the name is Elizabeth I’m 25 years old, I

00:25:12

came to you from Stavropol, class, I

00:25:15

work, I’m a lawyer, this is something worse when

00:25:18

I bought hairspray, but I thought why

00:25:21

not spray it here from there, but this is my

00:25:25

hobby, tell me, what if I don’t take you,

00:25:28

what reason do you have for the final?

00:25:30

sue me what article can you

00:25:33

attach, well why on earth

00:25:35

can you attach it, tell me

00:25:36

maybe it’s ok to incite sanpin itself, it’s sanpin

00:25:40

itself, it’s sanpin,

00:25:43

it’s a rule to incite

00:25:48

voltaren or the civil code, we’ll

00:25:49

definitely not agree and so

00:25:54

you brought us and I brought us a torus

00:25:56

according to the recipe mother-in-law and neighbors I

00:25:59

practiced roofing for a long time because the recipe is

00:26:02

new to me, you made it for the first

00:26:04

time, no, I exaggerated it,

00:26:07

I trained 3 times, that is, three islands taste

00:26:10

three times and rolled out the tori and then eat for a long time,

00:26:13

but you thought for a long time until 3 times, we are like three

00:26:16

days in a row,

00:26:18

the poor thing is tired,

00:26:22

let's try it for you later, let's tell you which one is

00:26:28

dry, hiding from the wooden one 5

00:26:33

this is the most wooden cake in the history of

00:26:35

our project, not really, no, look how

00:26:37

beautiful

00:26:39

the mountain of wood is, you are

00:26:41

nothing,

00:26:43

seagull dry, good to rinse,

00:26:46

please try,

00:26:49

actually, yes, I see a masher even

00:26:52

spoils him, but I really love the Kiev

00:26:54

cake, he is also a dry thirteenth, here he is,

00:26:57

many people from Kiev may not like him, he is

00:26:59

dry with nuts, in general, that is, not a

00:27:02

bit wet pride, but this one is

00:27:05

totalitarian, more precisely, there are a lot of connoisseurs who

00:27:09

soaked it very noticeably in butter milk

00:27:13

milk dry

00:27:19

let me think it’s delicious and sean’s gums were a little

00:27:24

dry well, I think it’ll go great with tea glasses

00:27:28

[music]

00:27:33

3 over in general the goal is Russian and on the lips it’s

00:27:35

tasteless and not because you do

00:27:39

n’t know something there or something you didn’t do, it’s just that the

00:27:41

textures are very - they are very tasteless,

00:27:43

incorrect, they are hard, they are dense,

00:27:46

thank you, I say no, Olga,

00:27:49

I say no, I also say no, thank you

00:27:52

for your participation, I am sure that

00:27:54

you will do

00:27:56

the work, the tires are dry, the cakes are dry for 1 8,

00:27:59

thank you, they visited, although they wanted

00:28:06

not, but it will definitely be the finale,

00:28:10

it’s one hundred percent will be final still

00:28:13

to do and Padme Gorynych in the center not

00:28:16

but this one should be taken immediately final or

00:28:20

hot failure pastry chef Renat don’t

00:28:23

fool around I can say that I have a 4 o’clock

00:28:26

rule from your photo 4 o’clock you

00:28:29

understand I know that when you smile you feel

00:28:32

a little lower the left eye and the

00:28:35

right one rises for 6 minutes to so

00:28:39

vividly and by the way this is the most famous

00:28:40

photograph of yours which is in the

00:28:43

book and on all sites from the third season,

00:28:45

we are also false and I tried very hard to

00:28:48

convey these and the street on this cake and

00:28:51

how much better do you understand how classy

00:28:56

to say, I’m not vindictive, but I have an evil memory,

00:28:59

it’s Gorynych, well, it was big last

00:29:03

season, which prompted me to make a

00:29:06

4th century toilet in the series with a

00:29:09

guest star, Roman Popov, and the three

00:29:11

participants of the pastry chef

00:29:13

connected with the

00:29:17

sweet god Renata to me Morovich and we

00:29:19

were connected, well, of course, sycophants than

00:29:21

below we need to somehow get out render cancel

00:29:24

that and

00:29:26

called the

00:29:28

mythological animal gorynych and

00:29:31

now I want you to understand that you are a

00:29:34

miracle in a dream, what real

00:29:37

teamwork is, what this is like, that’s why

00:29:40

for me I missed season 5 with the

00:29:43

cake gorynych brought and is

00:29:46

very important learn loss on melon cake

00:29:49

filling called and Russian truffle why is

00:29:52

there a moist chocolate sponge cake

00:29:55

cognac impregnation and

00:30:04

everything sounds great no I

00:30:07

made it based on Blumenthal cream

00:30:09

which is made with chocolate and water she

00:30:10

took cream you can say that this is a

00:30:12

technology for preparing ganache but in

00:30:15

this system, you increase the oxygen

00:30:17

that is in the cream, it is made

00:30:19

to run and naturally it will taste

00:30:22

like light chocolate ice cream, here there is

00:30:25

salted caramel, tired apples and

00:30:28

lingonberries,

00:30:30

the makeup is not there, I wanted to say that you

00:30:35

came here with ordinary chocolate bread and

00:30:37

chocolate cream, but you corrected yourself right in time

00:30:40

mode

00:30:42

no, well, the cake is of course very beautiful,

00:30:48

who is like that, straight skiers,

00:30:51

verse, chocolate moment, I see a

00:30:54

terrible mess in front of me, well, I don’t

00:30:57

know the tour, it cuts off inside, I agree, inside, it’s

00:31:00

kind of

00:31:03

very beautiful, according to the

00:31:06

pastry chef,

00:31:09

inside, it’s not very good,

00:31:11

well, this one should taste good maybe so

00:31:14

says Sergei Tretyakov, I

00:31:18

liked the apples, but I would like something from there,

00:31:22

uranium that I don’t know, and this is my

00:31:25

verdict, yes, Olga Decor is looking for

00:31:29

phenomenal, what we see inside did

00:31:32

n’t suit me, I’m too smart, but

00:31:36

maybe if I tell you no,

00:31:40

maybe and you will come next season, this is for

00:31:41

you, well, this is not according to a good tradition, I

00:31:44

say no,

00:31:45

you can personally call me inside, right on

00:31:48

the forehead, I’m from the pastry chef, right on the chest and

00:31:51

write the inscription pastry chef, you can

00:31:53

put some hashtags on the back, I’m

00:31:55

unusual and an experimenter I’m doing

00:31:58

something unusual and it’s like you know

00:32:01

Yulechka all the time she wants to prove to

00:32:03

herself to find a logo from world brands like

00:32:07

this

00:32:09

and the truth is not true at all the street

00:32:11

or damn they have damn all the clothes from

00:32:14

Louis Vuitton but it’s just one continuous thing

00:32:15

no one remember the logo, especially

00:32:19

louis vuitton loves such chips, it’s straight

00:32:21

from applying to everything, all the clothes of

00:32:24

the louis vuitton there are gucci and so on

00:32:26

there are chanel they don’t suffer like that, but often

00:32:29

they have this feature from louis vuitton it’s just that

00:32:32

everything is in this logo has a brand so I

00:32:36

wish you that you have become a brand they

00:32:39

arise thanks for your participation Yulechka and I

00:32:41

really hope that

00:32:44

next season you will be able to take into account all the

00:32:48

mistakes that you made this time and

00:32:50

calmly in the final I hope that you

00:32:53

can all win Yulechka the apron is not yours

00:32:56

well done, a little hemstitching of course very

00:32:59

good, it’s much more complicated than 1, so

00:33:02

guys this is the most difficult channel final of the

00:33:05

project nature svetlana turner he didn’t

00:33:08

leave with a big one and wait Olga Koroleva

00:33:12

I think in terms of the appearance that

00:33:15

will need to make the cake it will

00:33:16

probably be the best

00:33:19

azure method by Alexander, this is the same wine and the body

00:33:23

was being pressed, and in the 5th season,

00:33:25

the participants will have to go through an even more

00:33:28

difficult test, a

00:33:30

sophisticated module to repeat the sweet

00:33:33

masterpiece of Renat Agzamov,

00:33:36

prepared especially for the star's

00:33:39

machinations,

00:33:41

who is your mod lubricant

00:33:43

in front of me are the five strongest and brightest

00:33:48

talented specialists in the country,

00:33:51

congratulations to you in the finals I will leave

00:33:58

this studio with the status of a winner,

00:34:02

only one of you will leave, well, the urge is one of you to

00:34:07

go to the super final to

00:34:10

compete for the title of the

00:34:11

main people's

00:34:13

confectioner of Russia,

00:34:17

this is my little bonus, a million rubles,

00:34:20

so friends, we were late at the salon, there is no

00:34:25

need to be in the top of our capable

00:34:27

profit, I wrote zlo believe are

00:34:31

you capable of cunning more chocolate cool are you

00:34:35

ready for the main battle of your life

00:34:41

I have prepared the

00:34:44

most difficult tasks for you you will have to

00:34:48

give it your all Maxim Mohamed it won’t do

00:34:51

that you will repeat my cake from the real one

00:34:57

look

00:35:00

awesome just a

00:35:05

little bit we have to do it

00:35:11

someone something Qing carnival is made

00:35:15

entirely of chocolate the main

00:35:18

art object of the sweet work

00:35:20

is the figure of a girl whose face is hidden by a

00:35:24

carnival mask the headdress of a

00:35:27

mysterious stranger is decorated with

00:35:30

chocolate flowers the luxurious dress

00:35:33

is a continuation of a two-tier

00:35:36

cake opens loudly there is no

00:35:39

asphalt and how much coal there is ugly the fault of

00:35:43

this bot and like, just because even

00:35:46

chew

00:35:48

this cake, oh my God, this is a super cake and

00:35:53

repeat it, I just don’t know

00:35:55

if it’s real, I’ll try to repeat it, now pay

00:35:57

attention to life, you need to prepare

00:36:00

not just an exact copy of the

00:36:03

two-tiered from but the book, but also take into account the three

00:36:08

main wishes of our customer

00:36:13

first profiteroles 3 cakes should be

00:36:18

profiteroles second

00:36:21

chocolate mousse whether anniversary I personally

00:36:26

promised

00:36:28

the customer an exact and

00:36:31

portrait likeness

00:36:33

so friends in this studio the language of special

00:36:36

services here after the dear customer

00:36:39

will appear exactly at six o’clock I have a

00:36:41

big request, don’t let me down,

00:36:44

yourself or your city no one to their family and

00:36:49

friends, just let’s give a

00:36:53

good result worthy and we’ll

00:36:56

choose winners among the best, but are

00:36:59

you ready

00:37:01

that we’re standing time has gone,

00:37:05

I’m interested in how they will repeat

00:37:07

after I carried out the

00:37:10

accuracy and pop up to the hut, quickly

00:37:13

sort out the food and let’s get started I thought

00:37:15

so, which serpent is Gorynych I did this,

00:37:17

she can do it as much as possible, so she

00:37:19

made a tent for making her works

00:37:22

in words,

00:37:24

as soon as the old one sounded, I immediately

00:37:28

ran according to external signs, whether the end of the

00:37:30

run is

00:37:33

beating off the eggs, an

00:37:42

audio classic sponge cake and it is not needed to

00:37:46

make the base for the cake and

00:37:49

directly give the mousse

00:37:51

profiteroles in the middle. hesitated give in manually

00:37:54

because I need to feel it the

00:37:56

most important thing is from the squid stove it’s

00:37:59

just the rule of the 4th season you run back the

00:38:03

perfect biscuit everything is at

00:38:05

least real in your pocket it

00:38:07

looks like Olga knows this rule and she is

00:38:11

actively preparing the dough for the

00:38:13

biscuit I kneaded the biscuit just

00:38:16

for the lower tier for which there will be

00:38:19

salaries quickly forests musa

00:38:21

now I’ll set it to bake

00:38:24

without pita I’ll use it as a base for

00:38:26

profiteroles with garbage

00:38:29

light Yulia Yulia already went to the dough in the

00:38:33

oven and Sasha decides first Shukla

00:38:36

knead the cream, in fact I’m now

00:38:39

preparing Chantilly cream he it will

00:38:43

keep its shape stably in the cream now I’ll

00:38:46

make it, I’ll put it in the refrigerator while I

00:38:48

prepare the main biscuits, at first I started

00:38:51

making choux pastry for profiteroles

00:38:57

and hot water, I didn’t

00:38:59

like the atmosphere of our work most of all, it

00:39:02

was quite friendly, we helped

00:39:04

each other

00:39:05

[music]

00:39:13

mostly thanks Yuliana could do everything for us

00:39:17

since she had a

00:39:19

huge forehead, I

00:39:22

really understood that it was taking up space in the

00:39:25

oven and making it in a timely manner,

00:39:27

this semi-finished product has a chance of winning,

00:39:31

the item from sews up the profiteroles, but

00:39:34

put them in the oven and all the

00:39:37

places can’t be occupied for this oven, who didn’t

00:39:42

have a turn once for this

00:39:47

the girls were the first to put on their

00:39:50

jute biscuits, they stopped calling the state, it’s their

00:39:53

turn,

00:39:55

what else should you cook except

00:39:57

profiteroles, they I was waiting for

00:40:00

some kind of communication and honesty and why did

00:40:02

you take it for fun, he’s so

00:40:04

unemotional, well, I don’t know, okay, I’ll

00:40:06

wait, I need to call my mom

00:40:10

please for one and a half or two

00:40:12

[music]

00:40:13

I made it early in

00:40:16

Moscow

00:40:18

Dubovka system free to

00:40:23

her freedom

00:40:28

yet, like a true gentleman

00:40:31

waits in line Julia rushes forward strongly

00:40:35

[music]

00:40:37

in the kitchen there are few children on energetic and she

00:40:40

lived very well then make the world on an

00:40:44

ordinary black ball three stood in one

00:40:46

oven there was a sponge cake in another oven for us people

00:40:49

holes we had Julia I got it

00:40:53

from baking awesome profiteroles I had a

00:40:56

very good sponge cake it was baked

00:40:59

[music]

00:41:01

mou

00:41:07

space priest not everything is as smooth as I taught did

00:41:11

not smoke in the kitchen for

00:41:14

unreal I

00:41:17

take out my sponge cake and understand that it

00:41:20

burned

00:41:21

even the dust of the frog burned, I hope

00:41:25

that now I will cut it, it will be more or less what

00:41:27

I need if you remove the top

00:41:29

beautifully, I think you can save it, yes, I

00:41:33

just prayed that it was about the stove

00:41:37

inside, I cut off the cap in Astrakhan,

00:41:42

I think there te pego,

00:41:46

in general, my sponge cake was burnt, only the

00:41:50

top part

00:41:51

inside, it’s good, so now I’ll

00:41:55

just remove the

00:41:56

top layer and

00:41:58

I won’t play the dots until the end of

00:42:01

the test, but it’s hard to say inside,

00:42:03

I thought it was a little damp, if

00:42:06

only they had looked at the Tatars of Gorynych’s

00:42:09

business Yulia her name is just such a

00:42:11

cool sponge cake here, some kind of inside

00:42:13

or two hours you were like that no they start

00:42:16

baking their semi-finished products and Svetlana

00:42:19

is actively working on the profiteroles

00:42:22

form they became a matter of GOST the

00:42:25

classic ratio I didn’t

00:42:28

invent anything I’m making delicious choux

00:42:33

pastry nah chicken you see I'm kneading the

00:42:36

dough doctor new what to feel the

00:42:38

profiteroles feel the consistency and

00:42:42

wills feelings for the pro troll more

00:42:45

soulfully and I take such

00:42:48

this profiteroles in it such a

00:42:51

good cream for a long time I press I press I take 2 5

00:42:56

chocolate cream appreciated all my peaches

00:42:59

and Kosovo and on the sheet and try to make

00:43:03

their work not only tasty but also

00:43:06

beautiful, so everyone starts

00:43:09

working on it, so I understand from some

00:43:11

product that it is mastic or that it is like

00:43:13

plasticine, that is, you begin to question how to

00:43:15

sculpt a lot of things from it, is it

00:43:17

mastic or is it decoration, I found

00:43:22

foam plastic circle I think that I’m

00:43:26

using it somehow visit you see

00:43:29

there’s a circle I’m just curious that’s

00:43:31

really the circle where he

00:43:35

poked the woman or what

00:43:37

I looked at and realized that from

00:43:40

this polystyrene your river can be made

00:43:42

from a personal skirt for a manne doll and

00:43:45

started mag top 100 ml glasses I just

00:43:49

used a skewer and pastry

00:43:51

wire I’m now trying to make a

00:43:54

base for a girl who holds a

00:43:57

Venetian mask, you don’t need it to

00:43:59

freeze and then you can if you have time to

00:44:02

come up with something

00:44:04

[music]

00:44:07

mastic live the right pastry chef well, he’s being naughty

00:44:10

these moments, that is mastic payment

00:44:12

popular type of material la local

00:44:15

plasticine she wanted them on a skewer and

00:44:18

I remember making them look as if

00:44:20

it was developing beautifully and very very

00:44:23

beautifully and gracefully when a

00:44:26

beautiful skirt and I’m trying to make a village for now I’m

00:44:32

kneading the colors that I will need

00:44:34

in the future I will finish the figure

00:44:39

with a dress Irina likes it, well done, the mask I

00:44:42

made from mastic, the base is white

00:44:44

mastic, I became you know, I even

00:44:47

underestimated some, look, I thought only the

00:44:50

snake of Gorynych gave up and ciliatus the man

00:44:53

expressed his eyes as only he could, the mask

00:44:56

was very large and she, but the places there

00:44:58

were vanish I’ll tear it apart, so I decided

00:45:01

to just make a mask for

00:45:03

Ahmed until he’s not up to beauty, he’s still preparing

00:45:09

chocolate mousse cream, I didn’t know how to

00:45:13

do it, I didn’t take risks,

00:45:16

so I decided to do what I

00:45:19

know, chocolate custard

00:45:21

140 to the right, I understand what it costs Ahmed and

00:45:25

just

00:45:27

[music]

00:45:32

on my lips no, I lost heart a little because I was

00:45:38

apparently worried about my cake, I decided

00:45:41

that I wouldn’t do any decorations, why does it

00:45:44

need a house like that, I

00:45:50

think that why is she here the case when

00:45:54

you think why the hell are you giving such people

00:45:56

a chance and that is a seagull, but doesn’t even

00:45:58

want to try, even try, the spirit

00:46:00

somehow, as far as you can, I won’t

00:46:03

do things and I take mastics from us, I

00:46:07

hear she encouraged me, she said, let’s do

00:46:10

something and I, the jester, blinded myself in the form of some kind of

00:46:12

doll, flowers of light helped me,

00:46:15

encouraged me so thank me and there are only

00:46:20

a few minutes left until the end of the test, the finalists are in

00:46:23

a hurry collecting their cakes to

00:46:25

present them to Renata Agzamova and the

00:46:28

star customer is learning not to go out,

00:46:32

let's

00:46:34

who is a star until the evening and name sheets that

00:46:39

moment has come in this studio our

00:46:44

star customer will appear are you ready yes how are

00:46:49

you

00:46:50

meeting me like this

00:46:53

[music]

00:46:54

incredible girl resident on singer

00:46:59

glucose

00:47:01

blue bubble blue childhood was spent listening to these

00:47:05

songs

00:47:07

hello locusts will go

00:47:10

well even I want to introduce you to

00:47:14

your cake, which we

00:47:17

agreed upon in advance, pay attention,

00:47:20

here it is, your little delicious cake

00:47:23

with professional trolls Well, you’re a grumpy person at

00:47:26

the headquarters, but on the contrary, you can’t

00:47:29

ignore that everything that is presented here is

00:47:33

absolutely edible, a two-tier

00:47:35

cake with professional trolls, how did you end up with

00:47:37

it, you’re a hungry brain, profiterole, I

00:47:39

just adore everything that I can eat for

00:47:43

hours, but for you you can’t tell, and by the way,

00:47:46

these are your cakes, they’re just fantastic,

00:47:49

I don’t even know, I think it’s a sin

00:47:50

too, we just have to look at it,

00:47:52

we’ll look, and we’ll eat the works of

00:47:55

our participants, I want to introduce you

00:47:58

to our five finalists

00:48:01

and the healthy red of our participants

00:48:02

today stood simple the task is they

00:48:05

just have to exactly repeat this

00:48:08

cake and accurately, nothing is difficult here

00:48:13

and this same cake is like a two-tiered one with

00:48:15

decorations and

00:48:16

chocolate mousse like you asked for

00:48:18

profiteroles and a portrait likeness

00:48:20

so that this mask has eyes and so on so yes, I

00:48:23

want to say right away you can’t help but

00:48:27

swear that the size of the cake is a little smaller

00:48:29

but the main thing is the similarity and it’s for our benefit

00:48:32

it’s for our benefit now I’ll name the name of the

00:48:35

first participant whose merits

00:48:39

there will be an exact copy of this cake and so

00:48:46

Svetlana open the box I don’t think

00:48:49

they’ll take it out it should be good and

00:48:53

[music]

00:49:01

this is the cake that’s called it’s a royal

00:49:04

spring, but to be honest, it

00:49:07

seems to me that I would also have enough talent,

00:49:10

after all, I would have such a brain to make

00:49:12

a cake, I’ll put all my joy into it, I

00:49:18

don’t know, of course, how it’s not inside,

00:49:22

maybe it’s delicious and Vakhitova’s not which I

00:49:26

want to convey to you so that you try so

00:49:28

that you it was delicious and joyful and

00:49:31

pleasant

00:49:32

inside, my favorite profiteroles, which is the dough

00:49:35

I made the graveyard inside, the custard is

00:49:38

not greasy, tender, pleasant, and also the

00:49:41

chocolate mousse was inspired, of course, by

00:49:44

the work of our thief Renat, they were re-created,

00:49:48

well, I included my vision, and

00:49:51

also Picasso had a little bit for me here it seems that

00:49:54

there is a distant resemblance, well, there

00:49:57

was a portrait resemblance, I was striving for a portrait resemblance,

00:50:00

so here is my work, please love and

00:50:03

favor

00:50:04

it, I like that Sveta still has the look of

00:50:11

this Venetian mask, the most

00:50:14

important thing is that after all, we have a crown, I

00:50:16

cut it,

00:50:19

went to the head and cut off the

00:50:22

lip of

00:50:24

any color directly backlighting the earth

00:50:27

I cut off my lower lip, yes oh

00:50:31

oh oh, not just like that, look at the

00:50:36

cut,

00:50:39

just a little bit like a sales robe and

00:50:43

but soaked in the same way as it looks, yes

00:50:46

[music]

00:50:48

by the way, very

00:50:50

interesting, but not everything is as beautiful

00:50:54

when you open it, but it’s not tasty, but this

00:50:59

worthy thank you this is so that it

00:51:04

can be served on the table to treat

00:51:06

friends

00:51:07

interesting yes exactly for the sponge cake for the

00:51:10

mousse

00:51:12

that it’s

00:51:13

so delicious it’s delicious

00:51:16

very balanced taste and delivery in

00:51:18

cakes I don’t like the cloying when the torus is

00:51:21

cloying it’s so big in yours it’s

00:51:24

like it’s even like this sourness

00:51:25

is pleasant to eat, either from dark chocolate

00:51:27

or you added something there, here

00:51:29

you added sour cream to the chocolate mousse,

00:51:33

I don’t hear the first one

00:51:36

and you didn’t have it asics didn’t fight in theory,

00:51:39

sour cream with chocolate and eyes to walk because

00:51:41

chocolate is fat, sour cream of that yes Yes,

00:51:44

I’m very interested in how you were able to knead

00:51:47

that it turned out to be a homogeneous mass of a

00:51:50

bullet, which I also want, but Van Son is calling

00:51:53

for the

00:51:58

taste of a good movie, but I would like a

00:52:01

chocolate biscuit here since you took

00:52:03

the biscuit, I wanted it cute, thank you

00:52:05

very much, the light is coming back, in general, the taste

00:52:07

was appreciated, let’s do it further on the meeting of people

00:52:10

to present your work on the

00:52:12

edge of Tom I think there will be a

00:52:16

straight composition there

00:52:20

I would add my cake and Kaledina

00:52:23

chocolate curly bullet you see

00:52:26

flowers here she got caught in the hail a little

00:52:29

like those the appearance of the cake

00:52:31

you can see that

00:52:33

it is a little different some kind of flavor

00:52:36

there is not a Venetian vegetable garden,

00:52:40

but in the garden they sometimes put bayonets of

00:52:42

any kind so that at least the pigeons do not

00:52:45

land there or whoever is there until the marks in their

00:52:47

hands, then why did I decide

00:52:50

to improvise a little and these two shawls,

00:52:53

it’s as if I decided to make it without hands,

00:52:57

as he sees as an artist

00:53:00

artists are like this out of respect for

00:53:03

the customer, we’ll try it, come on, my

00:53:05

3 years old, it’s done this way, of course, and she

00:53:08

forced him,

00:53:10

you’re the leading participant,

00:53:15

you want a pretty one

00:53:17

from the people processes, I soaked this in

00:53:21

strawberry puree and biscuits

00:53:23

[music]

00:53:27

for a beginner before how do you say this

00:53:30

one step forward one hundred percent, but

00:53:34

somehow everything got a little mixed up

00:53:38

[music] a

00:53:39

very strange cut, well, yes, such a

00:53:42

bread, the bakery composition was hit by a car

00:53:46

[music]

00:53:51

a lot of cream, but if you

00:53:54

made

00:53:55

85 times less cream,

00:53:58

then you know surprisingly very pleasant

00:54:02

semi-finished products nice cream it’s not muse

00:54:04

but the cream is

00:54:06

edible and tender and soaked and

00:54:10

tasty not bad Ahmed I thought it would be worse

00:54:12

but chocolate mousse unfortunately you didn’t

00:54:15

make it for me now but you know the dishes

00:54:17

to study study yourself well done well

00:54:20

free good here this cream doesn’t

00:54:23

fit here

00:54:24

chocolate but better I wanted to, yes, she’s

00:54:26

a little bit, but they don’t know what moussaka is, a

00:54:29

combination of a weak circle, April, thank you, the

00:54:33

next participant is returning, who will present

00:54:36

his work to the people at the railing better andro,

00:54:38

let’s go, well, it should be better, one hundred

00:54:40

percent,

00:54:42

that’s another matter, I already have

00:54:48

a breakthrough in my hands, I

00:54:50

already have a little brain, or it’s worth the best

00:54:54

pleasure, I want present to you my

00:54:57

cake, which depicts a beautiful

00:54:59

stranger who decided to walk along the

00:55:03

streets of the city of Moscow and Volodya, thank you

00:55:07

for reading the sun and warming everyone with

00:55:09

your love and warmth, the first tier has a

00:55:13

classic sponge cake which is soaked in

00:55:16

blueberry juice and also chocolate mousse,

00:55:19

in the second tier of this cake there are

00:55:22

profiteroles with classic

00:55:24

custard, well done, great Natasha, how is the

00:55:27

appearance of the cake, I’d rather work a little more

00:55:30

with the face, a very serious

00:55:32

beautiful application for a costume on the figure itself,

00:55:35

and the face will forgive a little this whole

00:55:39

elegant ensemble, so there won’t be

00:55:43

a hand that was this Pavel, it’s still

00:55:45

working, but I think it will continue to be it’s better not

00:55:48

to do so the nostril was predetermined now just a

00:55:50

little bit

00:55:53

obey the nose and just a little bit the shape of the

00:55:56

lips you probably didn’t like it here

00:55:58

[music]

00:56:02

let’s also cut the tube of seconds

00:56:05

well as for me

00:56:09

[applause]

00:56:11

wow what a gorgeous cut

00:56:14

[music]

00:56:16

cut off wow

00:56:19

[music]

00:56:22

yes, these are profiteroles and my

00:56:25

daughters will like them, well

00:56:29

[music]

00:56:30

not only for the future to give food

00:56:33

to the participants and also not sugar both a lot of

00:56:37

cream

00:56:38

in my opinion

00:56:40

okay but the cream is very yes that is the

00:56:44

cream can even be eaten separately the

00:56:46

insurers are mine and yours so not mine, it’s

00:56:49

bitter, it’s bitter and

00:56:52

the bread is a little dry, but here’s the

00:56:55

profiteroles cream, in my opinion, out of everything

00:56:59

I’ve tried myself and it’s delicious, here is the most

00:57:03

delicious date that

00:57:07

[music]

00:57:09

yes I absolutely agree

00:57:12

cross amount of chocolate that much

00:57:17

in this hungry was the turn of

00:57:20

chocolate mousse for me I really like the

00:57:23

ultrafit cast and the

00:57:25

cut is so gorgeous

00:57:28

thank you very much thank you so much thank you so much to blame

00:57:31

for the remaining thousand participants who

00:57:33

present their work

00:57:35

Olga in short Zmitrovich leaving phenol

00:57:39

our Olechka

00:57:41

there wow freedom

00:57:45

[music]

00:57:48

Ulka they say one port in the Venetian style

00:57:52

is called Venice evening here the girl

00:57:55

Renat Agzamov left on the forms of the beginning at the

00:57:58

peak of the Venetian Carnival she is such a

00:58:00

star and my girlfriend

00:58:09

did something on Nina’s hat and

00:58:12

even put a uniform on the hat, I will say this

00:58:14

more or less with the body,

00:58:19

but I really like that the figure

00:58:23

is made and there are facial features, there is also 1

00:58:26

portion of the brain would be a mask that is, I see a

00:58:30

person a person Olya Fantomas before

00:58:34

and it’s cool I really like the dress that is

00:58:36

she is more like

00:58:38

this style more probably

00:58:41

Burton and there is such a director there is Alice in

00:58:44

Wonderland

00:58:45

something like that I wanted to tell you

00:58:47

there is chocolate mousse there are profiteroles and

00:58:50

on top the chocolate cream

00:58:52

cenotes cut box

00:58:56

looks beautiful

00:59:03

books

00:59:06

but the roller iron

00:59:12

I really like

00:59:14

its appearance very beautiful inside

00:59:20

there are some nuances and it seemed to me

00:59:23

that she was all a little the same

00:59:25

somehow

00:59:32

Paul tastes

00:59:34

the bread with what is this sponge cake bread with chocolate

00:59:38

butter sang at least once such a sandwich is the

00:59:40

case but it’s not her bread with chocolate

00:59:43

butter we’re looking for profiteroles today I

00:59:47

found here 1 and you know he didn’t

00:59:49

like what yes yes what Sina

00:59:52

thank you

00:59:53

let’s do the

00:59:57

final performance of the legs as if to be

01:00:00

mugs Sasha I want to grind with everyone

01:00:03

our participant who is in front of us on

01:00:06

Yulechka is an experienced pastry chef, a pastry chef from St.

01:00:08

Petersburg has been working in this profession for many years,

01:00:10

last season she failed,

01:00:13

she left our furniture of the century before reaching

01:00:15

the finals, but she returned

01:00:20

being a pastry chef, she was not afraid and

01:00:23

now she will present a piece, she must

01:00:26

forget her work and I’m very interested in

01:00:28

whether she was able to rehabilitate herself

01:00:31

or whether there is no arrow, the man is at home, let’s go,

01:00:34

open it, it’s like a new site, work

01:00:38

about [music]

01:00:40

hello sodium

01:00:42

.

01:00:44

Natalya, you don’t know, but for me

01:00:46

this moment is very, very worthwhile

01:00:50

because I wasn’t allowed to present

01:00:52

a cake last season and I’m already grateful

01:00:54

for this opportunity, this

01:00:56

one I called the secret renew for July

01:01:01

this is a girl a fictional character for a minute

01:01:04

if you look at it but it’s very good there is

01:01:08

not a complete copy, well, I like all the

01:01:10

combinations of two names of Renat July, I

01:01:16

’ll explain why

01:01:18

because in the filling of the lower cake

01:01:21

there is my favorite blueberry, a

01:01:23

northern berry, and in the filling of the top

01:01:26

cake there is manga, which Renat also

01:01:28

loves so much from the flavors here, the sugar

01:01:30

sponge cake in the first case is soaked

01:01:32

in blueberry puree chocolate mousse profit

01:01:35

roles profiteroles are in the lower and

01:01:38

upper tier

01:01:39

here porridge porridge should be good for you 1 plus a

01:01:43

little more modified cream

01:01:46

cooled glucose but these were such clever words there was

01:01:51

something I didn’t understand, let’s

01:01:54

add a little sour cream for a hint of

01:01:57

dark chocolate even if it’s just

01:02:00

chic, tell the cordos,

01:02:02

we’ll cut it

01:02:04

[music]

01:02:05

breaks a little,

01:02:08

well, you’re just such chocolate, we’re right by the way, it’s

01:02:13

very interesting, the feeling is made that

01:02:16

you really are and something is very fresh,

01:02:20

I also like it there, it’s really cold,

01:02:21

I used blast freezing and in order to

01:02:24

the mousse was left when it was very

01:02:27

rangey I made a biscuit shirt

01:02:31

sheepskin coat yes so the mango is super

01:02:36

but the chocolate seems to me that there is

01:02:39

something written in it a little like cottage cheese

01:02:43

before

01:02:45

[music]

01:02:59

this is protection I am again the one who fell off as a

01:03:02

separate shell from the main part the

01:03:04

cake is a single whole which cuts a

01:03:07

single course on your cake fell apart into

01:03:10

smithereens none of the participants

01:03:13

had such a collapse this is yes and the

01:03:17

red one

01:03:19

further

01:03:22

here is also a collapse here the cream

01:03:27

separates from the blueberry mass the

01:03:30

collapse

01:03:32

Olga try well what is it

01:03:36

falling apart but its

01:03:38

date of reception the piece was substituted very much

01:03:41

beautiful and visually, I’m pleased to look at it,

01:03:44

I would say the previous

01:03:46

axis cake is comparable to this one, it’s far from worse,

01:03:49

agree, I really thought that it would make

01:03:51

her look cooler, but the

01:03:53

previous girl is right inside, I also

01:03:56

found a plus, gorgeous profiteroles, thank you,

01:04:00

return,

01:04:02

we tried all yours work and I’ll

01:04:05

honestly tell you that the choice is really difficult and

01:04:09

this phrase is not for broadcast, bad choice

01:04:13

is difficult, we don’t have a leader here

01:04:16

[music] we can

01:04:17

discuss what you’ll give us for a second and

01:04:20

outwardly the filling has burst, it’s a miracle just like

01:04:24

Yulia

01:04:28

did there, the top three only from the leaders there

01:04:33

may be one chance,

01:04:37

so the

01:04:40

first thing I want to do is to

01:04:43

apologize

01:04:46

to our customers Natasha, I sincerely

01:04:50

ask for your forgiveness

01:04:52

because I invited you to our project

01:04:56

and the

01:04:57

choice of finalists is my choice, an

01:05:00

objectively weak result, it’s my fault, it

01:05:04

means somewhere I made a mistake

01:05:07

nevertheless Our task is still

01:05:09

to choose the best from the non-participants, we

01:05:13

made this choice

01:05:15

right now, I will name the name of the

01:05:20

winner who will go to the finals of the

01:05:25

project, the pastry chef will fight for the title of the

01:05:30

country's chief pastry chef and 1 million

01:05:35

rubles,

01:05:37

this specialist

01:05:40

did not break it himself, he

01:05:44

managed to use

01:05:48

his second

01:05:50

chance, well, the pastry chef this specialist

01:05:56

was rehabilitated and the

01:05:58

sunset once the cutlets were his mistakes and so

01:06:03

the super final

01:06:05

[music]

01:06:07

this pastry chef

01:06:11

is doing

01:06:17

well,

01:06:19

undeservedly honestly, I thought that she would

01:06:20

really make it cooler than the outside, not bad, well, I can

01:06:24

really wait when

01:06:26

she brought the snake gorynych right out of the way

01:06:28

and the filling is something right in the general really

01:06:30

fell apart somehow well

01:06:32

done undeservedly you couldn’t

01:06:35

meddle in solutions for athletes available

01:06:38

to be your chefs you came back about I’m a

01:06:41

pastry chef taking place and lived

01:06:44

the super final at least wait stop stop stop stop stop stop

01:06:49

stop stop stop

01:06:52

this is not this mask that was lying on the cake then here

01:06:57

we are and we are talking about this

01:07:03

seriously,

01:07:06

but those three, that is, well, okay, the last ones,

01:07:08

I realized there was a problem with the filling, and

01:07:10

two more who seemed to have good

01:07:12

figures, as I understand it, the figure doesn’t

01:07:16

give a [ __ ] about it, but you can, the

01:07:19

main thing is that the filling it was delicious, and so

01:07:20

on, the

01:07:22

appearance of the cake is weird, well, am

01:07:26

I still alive here, I thought for my friend and the cake, but

01:07:30

I understood, well, I don’t

01:07:33

know, I

01:07:37

would actually argue with the decision, no, maybe

01:07:39

Rome in the bushes is gorgeous, but the appearance is okay, so-so,

01:07:43

but delicious cool cake thank

01:07:47

you for participating in our project plan

01:07:50

replaceable lights

01:07:52

let's go

01:07:54

a little well okay I'm sure that

01:07:58

someone here would probably say

01:08:00

their decision differently but of course we couldn't

01:08:02

evaluate the taste you could only evaluate the

01:08:04

appearance after the fact Well, some of their

01:08:06

facial expressions

01:08:10

need to be chosen, I didn’t expect it, it’s cool,

01:08:14

pleasant and I just have a lot of emotions, I’m

01:08:17

grateful to this program because it’s

01:08:20

super necessary to overcome difficulties and

01:08:23

achieve success, well, in short, here

01:08:26

we summed it up, well, it was probably very

01:08:28

chic taste and they understood that she would

01:08:31

continue to work there on the art of

01:08:35

repetition, it is clear that no one repeated

01:08:37

exactly exactly, but it seems to me that outwardly there

01:08:39

were

01:08:40

especially 3 contenders who

01:08:42

tried to do something here, but as

01:08:44

they say here, taste is most important, I

01:08:47

understand that the main thing is taste,

01:08:50

consistency is the cake itself, but outwardly it looks

01:08:54

like you’ll do it well, you won’t do

01:08:57

anything, but this is the episode, here’s the

01:09:00

episode and here’s the participant in the super final, and

01:09:03

if you want another pastry chef issue,

01:09:07

let me know about it in the comments and

01:09:09

I’ll be grateful for the like, it’s not difficult,

01:09:13

I’m pleased, bye

01:09:15

everyone

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