00:06.3
00:07.6
It's so delicious !
00:10.2
00:12.4
Let's show them what it looks like inside
00:13.4
00:16.7
You can see the jam, and you can also see the cream
00:19.4
00:21.8
It's good to the last crumb.
00:23.0
00:24.0
Wow, it is so good !
00:30.8
00:34.4
I welcome you with great joy,
and I'm so happy that you are with me in the kitchen
00:34.6
00:37.4
I am Aby, and today we are gonna cook a wonderful dessert
00:37.5
00:41.8
wich I honestly fell in love as I did it so many times.
00:42.0
00:45.0
Although it is a challange every time I prepare it.
00:45.1
00:47.2
I know that February is the month of lovers
00:47.3
00:51.7
and we, the girls, are the one that receive flowers, sweets or presents
00:51.8
00:55.3
But why couldn't we prepare something for our soulmates.
00:55.4
00:57.4
So today we are gonna prepare macarons.
00:57.5
00:58.7
in a heart-shape form.
00:59.0
01:00.8
As you already know around one year ago
01:00.9
01:04.0
I've published on my channel another macarons recipe
01:04.1
01:07.2
I think it is the recipe to which I receivedthe most questions and clarifications
01:07.3
01:09.5
You have a link somewhere
↑ up here ↑
01:09.6
01:10.5
but also in the
↓ description ↓
01:10.6
01:12.0
I said that I would take this opportunity
01:12.1
01:15.3
to show you, I hope, much clearer the steps
01:15.4
01:17.7
and the various clarifications at each step.
01:17.8
01:20.1
A lot of you told me that they turned out to be great
01:20.2
01:23.0
but others shared with me the frustration of failure.
01:23.4
01:27.3
I hope this video is a good update for my first Macarons video.
01:27.4
01:29.5
Enough with the stories, let's get to work
01:29.6
01:31.2
And start making the best macarons
01:31.3
01:32.4
That they literally melt in your mouth.
01:39.1
01:40.7
For this recipe I've used:
01:40.8
01:44.4
3 egg whites
which weighs exactly 100 grams(3.5oz)
01:44.5
01:46.2
90 grams (~3oz) of granulated sugar
01:46.3
01:48.4
160 grams (5.5oz) of powdered sugar
01:48.5
01:51.0
120 grams (4.2oz) of almond flour
01:51.3
01:53.0
5 grams (0.2oz) of vanilla essence
01:53.1
01:56.7
aprox. 1-2 grams food coloring gel
01:56.8
01:58.0
and a pinch of salt
01:58.3
02:00.0
For the cream I've used:
02:00.1
02:02.3
150 grams (5.2oz) of white chocolate
02:02.4
02:04.8
50 grams (1.7oz) of cream, for the whipped cream
(min. 30% fat)
02:04.9
02:08.5
15 grams (0.5oz) of butter
(80% fat)
02:08.6
02:10.4
5 grams of vanilla essence
and 60 grams (2oz) of raspberry jam
02:10.6
02:11.8
We start by preparing the cream
02:11.9
02:13.6
because we need it to be cold
02:13.7
02:16.7
so for that we need it to stay for 3-4 hours in the fridge
02:16.9
02:19.8
If you are in a hurry as we are today
02:19.9
02:21.8
it is ok for you to put it 1 hour in the freezer.
02:22.0
02:24.0
Today Tami scolded me a little because I got my ingredients
02:24.1
02:25.5
not properly arranged into the bowls.
02:26.7
02:28.2
You kept asking me what kind of chocolate I use
02:28.3
02:32.3
what kind of whipped cream, what sugar, what almond flour
02:32.4
02:37.0
Today I got them in their exact package
and I'm gonna show exactly as they are.
02:37.2
02:40.4
Although I use several brands in today's recipe
02:40.5
02:44.5
None of them sponsor this video and is my personal choice
02:44.6
02:48.3
To show you what I work with, and the result that I can obtain.
02:48.4
02:50.3
So you don't have to mention that it doesn't work for you.
02:50.5
02:53.1
For the cream we are gonna use this sour cream for the whipped cream
02:53.2
02:53.9
from the Lidl store
02:54.0
02:59.1
which has 30% fat and white chocolate, also from Lidl
03:01.3
03:03.7
Ok, all we have to do is weigh the ingredients
03:06.0
03:08.4
We warm the sour cream for the whipped cream
03:08.5
03:10.1
in the microwave, aprox. 1 minute
03:10.2
03:12.2
It doesn't have boil
03:14.0
03:15.9
Meanwhile, we are going to prepare the chocolate
03:19.4
03:22.1
We add the chocolate into the sour cream
03:23.3
03:26.5
and we try to cover it with the sour cream
03:28.6
03:31.4
And leave it untouched for aprox. 5 minutes.
03:31.6
03:33.8
After 5 minutes we mix it with a whisk
03:33.9
03:35.6
to completely dissolve the chocolate
03:38.5
03:41.6
When the chocolate is completely melt we add the butter
03:45.0
03:46.9
We mix again until it dissolve completely
03:47.0
03:49.3
I use butter with 80% fat
03:49.4
03:53.7
Beacuse we need this cream, not to contain too much water
03:53.8
03:55.5
for that I use this butter
03:58.3
04:01.0
If you still have pieces of chocolate unmelted,
04:01.1
04:03.0
just put it for another 10 seconds into the microwave
04:03.1
04:05.3
Then mix until completely dissolved
04:05.5
04:07.1
After we've incorporated the butter
04:07.2
04:11.5
We add the vanilla essence, I use this type of product
04:11.6
04:13.3
Which I like very much.
04:13.4
04:17.3
It is also already portioned.
04:18.5
04:21.1
We mix very well so that the essence is incorporated
04:21.2
04:23.2
After this we finish with the cream.
04:25.3
04:27.1
We cover it with plastic foil
04:29.9
04:31.5
And we put it in the fridge, as I said
04:31.6
04:35.1
3 - 4 hours minimum or 1 hour in the freezer.
04:36.5
04:38.1
We move on to the next stage
04:38.2
04:40.4
You should know that this are not complicated ingredients
04:40.5
04:44.9
The only more pretentious ingredient that we can not find it, maybe, so easily
04:45.0
04:47.6
It is this almond flour
04:47.7
04:51.2
For today I am gonna use the almond flour from Lidl
04:51.4
04:56.4
You will find almond flour at Lidl,Kaufland, Carrefour, Plafar or on the internet
04:56.5
04:59.5
The question that I've recived the most was this one:
04:59.6
05:01.6
"Can't another flour be used?"
05:01.7
05:03.4
The answer is: no !
05:03.5
05:06.9
You can't use other type of flour, only the almond flour.
05:07.0
05:11.5
For this recipe, you will must use a, quite thick, sieve.
05:12.0
05:15.3
I'll start by sifting through all the almond flour
05:16.2
05:19.5
Because we will going to need an extraordinarily fine flour
05:19.6
05:22.4
and we can not find this thing in a shop
05:22.5
05:23.7
We pass it through to a sieve.
05:24.1
05:27.0
I have here, more than it says in the recipe
05:27.1
05:30.6
I have 200 grams (7oz)
but it should be enough for my recipe.
05:36.1
05:40.3
It is very important this flour, and the method of storage
05:40.4
05:44.6
If it was stored in humid places and it has moisture in it,
05:44.7
05:48.0
the final recipe will not be successful, it will be a failure.
05:48.2
05:52.2
Again it is important not to press into the sieve
05:52.3
05:56.7
so that all the flour to go out, beacuse you will release the oil
05:56.8
05:59.5
and it will become sticky so it will be very bad.
05:59.6
06:04.0
It must be as airy as possible that's why I proceed like this
06:04.5
06:08.5
You will see that in the end it will remain enough flour, into the sieve.
06:12.1
06:15.7
And now I will show how much quantity remained into the sieve
06:20.3
06:24.9
This one we can use it by preparing a delicious homemade almond milk
06:25.0
06:28.3
As you saw, here I have the rest of the flour
06:28.4
06:32.2
It is very important so that we shouldn't use this flour
06:32.3
06:33.2
again, to prepare other Macarons.
06:33.3
06:37.8
It is important to use a brand new flour,and open it on the spot
06:37.9
06:39.4
Because it absorbs the humidity
06:39.5
06:44.9
I keep this almond flour and the powdered sugar in the kitchen.
06:45.0
06:48.1
I don't keep them in the pantry because they absorb the humidity
06:48.2
06:49.9
And the final result it will be
06:50.0
06:54.3
without consistency, or cracked, or ...various problems
06:54.4
06:56.7
And now we weigh our powdered sugar
06:56.8
06:58.3
and the almond flour.
06:59.4
07:02.3
The powdered sugar, even if it stays inside the kitchen, it can retain the humidity
07:02.4
07:06.4
So it is better if you will use a fresh one, opened on the spot.
07:21.0
07:22.3
Inside a robot with an S-blade
07:22.4
07:24.7
we put the almond flour and the powdered sugar
07:24.8
07:28.5
because we are going to need that the final product, to be very fine
07:31.4
07:33.0
And we mix it for a few seconds
07:35.3
07:37.9
Do not mix for a long time because the almond flour
07:38.0
07:41.7
will release it's oil and will become an oily mix.
07:42.8
07:46.0
We pass again the flour and the sugar through the sieve
07:46.6
07:51.5
* 𝘸𝘦 𝘳𝘦𝘱𝘦𝘢𝘵 𝘵𝘩𝘪𝘴 𝘱𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦 3-4 𝘵𝘪𝘮𝘦𝘴 *
08:02.4
08:05.5
As you can see, again we have some almond flour
08:05.6
08:08.4
Do not try to pass it through the sieve by force
08:09.1
08:10.3
And we put it away
08:10.8
08:11.9
Let me see how much it remained
08:12.0
08:15.2
10 grams, exactly 10 grams, 11.
08:19.1
08:22.2
In the end this is the flour that we are going to use
08:22.3
08:23.9
The flour combined with the powdered sugar
08:24.0
08:25.3
We start the adventure !
08:25.4
08:29.0
As I've explained many times
08:29.1
08:33.5
When you use sponge-cake and you mix the eggs
08:33.6
08:37.3
It is very important that the bowl to be extremely clean
08:37.4
08:38.4
without grease traces
08:38.5
08:41.0
Although I wash the dishes at 70 degrees
08:41.1
08:46.7
for safety, I have some vinegar and a tissue
08:50.6
08:56.7
I've poured some vinegar and we clean very well the bowl
08:56.8
08:58.8
in which we mix the egg whites
08:58.9
09:02.4
I recommend you to use a glass or inox bowl
09:03.0
09:05.0
I've prepared earlier the eggs white
09:05.1
09:06.2
I separated it from the yolk
09:06.3
09:10.0
It is very important that it should stay at least
3 hours at a room temperature
09:10.1
09:14.5
Because in this way, the moisture excess, goes away from the yolk.
09:16.8
09:17.8
We put it in the clean bowl
09:19.2
09:21.1
We add a pinch of salt
09:22.4
09:25.1
And we start to mix.
09:35.9
09:40.0
When the foam begins to form we start by adding the granulated sugar
09:40.1
09:41.1
little by little
09:42.0
09:43.8
To be sure..
09:45.2
09:46.3
so, it is very good.
10:01.8
10:04.3
From the moment I've finished adding the sugar
10:04.7
10:07.9
We mix at full speed for aprox. 10 minutes
10:08.5
10:10.8
Or until those firm peaks are beginning to form
10:18.7
10:20.3
That's how it looks after 5 minutes of mixing
10:30.8
10:34.7
To mix, even the composition on the sides
10:36.8
10:39.7
With a spatula bring it to the center of the bowl
10:44.5
10:46.2
That's how the composition should look, in the end.
10:56.1
10:58.1
These peaks, you have to pay attention to them
10:58.7
11:00.2
You have to obtain a firm consistency of these peaks.
11:01.3
11:03.0
We then add the mixture of sugar and flour
11:03.1
11:04.5
In 3 stages
11:10.9
11:14.4
Trying to incorporate, best we can, the dry mixture
11:14.7
11:15.4
In the meringue
11:15.9
11:21.2
In this way, at he end, we don't need to
have, absolutely no air inside the meringue
11:21.7
11:25.1
At this moment when I've finished adding the dry ingredients
11:25.5
11:28.0
We can then add the vanilla essence
11:30.6
11:32.2
and the food coloring
11:36.5
11:38.6
I use food coloring, gel
11:39.1
11:42.2
My advice is to use food coloring, either gel or powder
11:43.6
11:47.3
so you don't have to incorporate too much moisture into the composition
11:50.5
11:54.1
And I put the small amount that remains on the knife tip
12:00.5
12:02.6
This process you will find everywhere
12:02.7
12:04.0
under the name:
macaroning
12:04.3
12:07.5
At this moment we are going to mix it very well
12:07.6
12:11.5
with the spatula, to release all the air bubbles
12:11.9
12:14.6
We mix and try to bring the composition in the center
12:14.7
12:17.7
And we press it easily on the sides
12:17.8
12:20.7
In this way the big air bubbles are being released
12:28.2
12:30.7
This macaroning process is very important
12:30.8
12:33.1
It should not be mixed more or less
12:33.3
12:35.4
because if we mix it more or less
12:35.5
12:37.5
it can ruin the macarons
12:37.7
12:41.6
In the end we must obtain the "number 8", perfectly bound
12:43.2
12:44.1
I will show you
12:47.4
12:49.3
Now the composition is unbound
12:50.2
12:52.0
it's not completely unhomogenized
12:52.7
12:54.1
so we continue mixing it
12:55.1
12:58.3
If we mix it too much this composition becomes too liquid
12:58.9
13:01.3
and we can not form the macarons, with it.
13:07.3
13:09.0
This is the composition
13:12.7
13:14.1
That's it, we can stop now.
13:16.6
13:20.1
I can't get rid of emotions every time I prepare Macarons
13:20.2
13:21.9
I have emotions !
13:22.5
13:25.2
As I promised you we are going to make today
13:25.3
13:27.4
♥️ heart-shaped ♥️
macarons
13:27.5
13:31.8
I've prepared this paper sheets where I've print a heart on each one
13:31.9
13:35.7
That you can find in the description below in a .PDF format
13:37.0
13:39.6
And you can download from there if it is useful to you
13:39.7
13:41.5
If not, you cand do it yourself
13:41.6
13:46.4
I will put them in the tray and on top, we put the baking foil.
13:46.5
13:50.0
I've prepared a pouch with a round nozzle
13:50.1
13:55.0
and this part is a lot smaller, because I want to perfectly shape the hearts
13:55.5
13:57.4
The pouch is single use
14:02.2
14:04.4
The composition flows just like lava
14:05.8
14:07.8
*𝘢𝘭𝘵𝘩𝘰𝘶𝘨𝘩 𝘺𝘰𝘶 𝘩𝘢𝘷𝘦 𝘯𝘦𝘷𝘦𝘳 𝘴𝘦𝘦𝘯 𝘭𝘢𝘷𝘢*
14:08.0
14:09.6
I've seen it on TV.
14:11.1
14:13.0
I try to put a drop of composition
14:13.1
14:17.6
under the baking foil, not under the paper heart
14:19.8
14:23.2
So I can fix it very good on the tray
14:24.6
14:28.7
Of course, I'm gonna touch the paper, by mistake
14:29.7
14:32.2
This pouch we need to keep it verticaly
14:32.3
14:33.5
It is very important
14:57.2
15:00.5
It's time to give them a little scuffle, if they've upset you
15:00.6
15:04.6
and even if they don't, we still need to hit them on the table
15:04.7
15:09.0
We need to strongly hit the tray on the table, to get rid of the remaining bubbles.
15:14.0
15:16.6
We carefully remove the printed heart paper
15:19.0
15:23.8
And now, with a toothpick we follow the air bubbles
15:25.8
15:26.6
that are still there
15:27.5
15:30.0
We just need to let them dry on the kitchen table
15:30.7
15:33.7
For me the time is maximum 30 minutes
15:33.8
15:37.4
If they are not dry after 30 minutes
you can let them for another 30 minutes
15:37.8
15:42.3
But is very, very important for them
to be dry, before putting them into the oven
15:42.7
15:44.2
And we prepare the next tray
15:49.1
15:53.1
After 20 minutes, our macarons are already dry
15:53.8
15:58.0
Let's see how they look when we pass the finger over their surface
15:58.1
16:00.9
This is not sticky at all.
16:01.0
16:05.0
When I prepare macarons I take care not to produce humidity around the house
16:05.1
16:07.6
I mean I don't mop, don't dry clothes inside
16:07.7
16:11.2
Or I don't prepare meals on the stove that can produce steam.
16:11.3
16:15.3
This adversely affect drying the macarons
16:15.6
16:18.6
At this moment I have 33% humidity inside the house
16:18.7
16:23.1
So the drying processof my macarons has been done in 20 minutes.
16:23.5
16:24.9
Good luck to you, too !
16:25.4
16:29.1
We only have one more headache, the baking part
16:29.2
16:34.0
My oven doesn't bake like it should but I hope this time to succed
16:34.1
16:35.6
and not to embarrass me
16:35.7
16:39.7
You have to take a bit of care if the first time you don't get the result
16:39.8
16:43.2
You can lower or raise the temperature with 10 degrees
16:43.3
16:45.9
Try if you want, on a smaller surface
16:46.0
16:47.9
as I chose here, a smaller tray
16:48.0
16:49.2
not to ruin them all
16:49.9
16:53.9
And you see, according to your oven, to adapt the temperature
16:54.0
16:56.6
We bake the macarons in a preheated oven at 180 degrees
16:56.7
16:59.4
for aprox. 15 - 20 minutes
16:59.8
17:02.9
Halfway through we rotate the tray
17:03.0
17:05.6
and we are watching them not to brown.
17:11.4
17:12.4
The first tray is ready
17:12.5
17:16.0
Our time was exactly 15 minutes.
17:16.9
17:19.2
We have to let them dry completely, into the tray
17:19.3
17:23.2
After we can peel them off, and as you can see they are not sticky at all.
17:24.4
17:26.0
They are still hot, we let them cool.
17:27.0
17:28.6
And we continue with the other tray
17:34.8
17:36.3
It is ready even the second tray
17:39.7
17:41.0
How beautiful they came out
17:43.1
17:44.0
And the last ones
17:45.9
17:49.9
Before we fill the macarons with the cream we arrange them in pairs
17:50.7
17:55.2
Depending on their measure, if you have a good eye
17:55.3
17:57.9
Try to make them equal sizes
17:58.0
18:00.9
*From this composition it came out
90 halves, which equals to 45 macarons!*
18:01.1
18:03.7
As you can see it didn't work out perfectly for me either
18:03.8
18:08.6
This tray baked a little more and tehy got a little brown
18:08.7
18:11.8
But this one they came out perfect
18:12.6
18:16.7
Even though I kept them the same amount of time and same temperature
18:17.8
18:21.6
However I say they are superb
18:22.7
18:25.2
The feet was formed, perfect !
18:26.3
18:29.2
All we have to do is fill them with cream and jam
18:29.3
18:32.4
This is how the cream looks like straight from the fridge
18:32.5
18:37.8
We don't mix it with the mixer we just mix it a little bit with a spoon
18:40.4
18:43.4
It has to remain hard otherwise we mess up
18:45.0
18:49.0
I have two single use pouches one for the cream and the other for the jam
18:49.3
18:55.7
None of them is cut and I will cut it very precisely, on top,
18:56.6
19:00.6
the one for the jam so I can pour it nicely in the center
19:00.8
19:04.2
Because they are sweet and also the cream is sweet
19:04.3
19:06.0
I also use a raspberry jam
19:06.1
19:12.2
I think they complete each other and the taste is magnificent, in the end
19:12.5
19:17.9
Because this jam is also a bit sour and for this is perfect
19:18.4
19:23.2
As you saw, the jam is pretty thick so it won't come out the macarons
19:23.3
19:27.6
It needs to be thicker I passed it through the sieve before
19:27.7
19:30.7
and I boiled it for 5 -10 minutes after that
19:35.8
19:37.5
Can I cut it small?
19:39.1
19:40.3
I think I got it.
19:41.3
19:44.3
And we put the cream into the other pouche
19:46.8
19:48.9
I cut it a bit more, than the other one
19:52.7
19:54.6
This cream is also superb as you can see
19:54.7
19:58.5
It's pretty dry it doesn't have much liquid in it
19:58.6
20:03.4
It is very good because the macarons
20:03.5
20:08.1
they will soften very quickly if we use a more liquified cream.
20:10.1
20:11.6
We are at the last step
20:11.7
20:14.5
The cream is ready the jam also
20:14.6
20:16.3
all we have to do is fill them
20:17.2
20:23.2
On the sides we fill them with cream and on the inside we put a regular drop of jam
20:47.6
20:50.0
Finally mommy lets me taste it
20:51.2
20:52.9
Ready, can we taste it?
20:53.0
20:54.9
It looks so great !
20:55.6
21:00.8
The looks are great, even though they didn't sit for long in the fridge
21:01.1
21:05.7
*𝘪𝘵 𝘪𝘴 𝘱𝘳𝘦𝘧𝘦𝘳𝘢𝘣𝘭𝘦 𝘵𝘰 𝘭𝘦𝘵 𝘵𝘩𝘦𝘮 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘳𝘪𝘥𝘨𝘦
𝘧𝘰𝘳 12𝘩 𝘣𝘦𝘧𝘰𝘳𝘦 𝘤𝘰𝘯𝘴𝘶𝘮𝘪𝘯𝘨 𝘵𝘩𝘦𝘮*
21:06.7
21:08.9
It's so delicious !
21:10.9
21:13.8
Let's show them what it looks like inside
21:16.2
21:18.7
You can see the jam,and you can also see the cream
21:21.5
21:23.6
Tami has one last crumb left
21:24.9
21:27.2
But that's good too
21:27.3
21:28.7
Yes, I know
21:29.5
21:33.2
It's good to the last crumb.
21:33.3
21:34.5
Wow, this is so good !
21:35.3
21:37.6
Let's make daddy some appetite
21:38.6
21:41.8
Because he sits right there behind the camera
21:41.9
21:46.0
Wow, what's inside !
21:47.4
21:49.9
Madness of aromas and taste
21:51.3
21:54.9
Come on Tami, take a small bite
*𝘮𝘪𝘯𝘦, 𝘮𝘪𝘯𝘦, 𝘰𝘯𝘦 𝘧𝘰𝘳 𝘮𝘦*
22:02.8
22:04.3
I have nothing left
22:09.3
22:10.1
It is so delicious
22:11.3
22:16.0
I've recived an A+ from Cosmin and I think even from Tami, right
22:16.1
22:17.5
an A++ with a star
22:17.6
22:19.1
wow, A++ with a star, that's something
22:19.2
22:21.6
Because they are the most beautiful
22:23.1
22:27.9
Also beautiful, yeah also beautiful but the tastiest macarons that we've ever eat
22:28.2
22:31.0
So it's worth trying for yourself
22:31.1
22:35.0
My dears, it takes a little attention and much love for cooking
22:35.2
22:38.1
And you are guaranteed to do some wonderful macarons
22:38.8
22:41.8
Great attention, the secret of this recipe is...
22:41.9
22:42.5
I'm not gonna tell you
22:43.1
22:46.6
The secret is to respect the exact measurement
22:46.7
22:49.3
and the necessary timeline for every step.
22:49.6
22:51.0
Come on, I told them
22:53.0
22:54.8
We hope you've liked the recipe of today
22:54.9
22:56.4
and you have pressed the
↓ notification button ↓
22:56.5
22:58.8
so that you can't miss any future recipes
22:59.3
23:01.3
If you liked the recipe, and it was useful to you
23:01.4
23:03.2
Give a BIG LIKE 👍
23:03.3
23:04.9
And share to everybody this video
23:05.1
23:05.7
One more thing
23:06.1
23:08.9
I hope that you haven't forgot that the macarons have a different taste
23:09.0
23:10.3
If you cook them with love
23:10.8
23:13.6
We wish you to have part of lot of love and butterflies in your stomach
23:13.8
23:15.5
We kiss you
and goodbye !
23:17.2
23:19.0
I tell her that she doesn't need to eat more than 1 macaron
23:19.4
23:24.0
But she wants more and more
*𝘢 𝘵𝘳𝘢𝘺 𝘧𝘶𝘭𝘭 𝘰𝘧 𝘮𝘢𝘤𝘢𝘳𝘰𝘯𝘴, 𝘛𝘢𝘮𝘪, 𝘳𝘪𝘨𝘩𝘵?*
23:25.0
23:28.9
We wish you all to have part of lot of love, and butterflies in your stomach
23:29.1
23:31.0
We kissy you and goodbye
23:33.1
23:35.2
Whaaat?
*𝘸𝘦 𝘬𝘪𝘴𝘴𝘺 𝘺𝘰𝘶*
23:48.6
23:49.8
Right, it doesn't matter
23:52.8
23:55.1
What's wrong, young lady, you don't belive me?
23:55.7
23:59.0
Why are you laughing?
23:59.1
24:02.2
What a dialogue !
24:02.6
24:04.3
Do you like it with jam?
Yeaaah..
24:06.0
24:08.4
Are they good ?
Yeaaah
24:08.5
24:11.1
I've told you to say something
