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It's so delicious !

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Let's show them what it looks like inside

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You can see the jam, and you can also see 
the cream

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It's good to the last crumb.

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Wow, it is so good !

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I welcome you with great joy,
  and I'm so 
happy that you are with me in the kitchen

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I am Aby, and today we are gonna cook a wonderful 
dessert

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wich I honestly fell in love as I did it 
so many times.

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Although it is a challange every time I prepare 
it.

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I know that February is the month of lovers

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and we, the girls, are the one that receive 
flowers, sweets or presents

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But why couldn't we prepare something for 
our soulmates.

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So today we are gonna prepare macarons.

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in a heart-shape form.

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As you already know around one year ago

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I've published on my channel another macarons 
recipe

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I think it is the recipe to which I receivedthe 
most questions and clarifications

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You have a link somewhere
  ↑ up here ↑

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but also in the
  ↓ description ↓

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I said that I would take this opportunity

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to show you, I hope, much clearer the steps

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and the various clarifications at each step.

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A lot of you told me that they turned out 
to be great

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but others shared with me the frustration 
of failure.

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I hope this video is a good update for my 
first Macarons video.

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Enough with the stories, let's get to work

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And start making the best macarons

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That they literally melt in your mouth.

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For this recipe I've used:

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3 egg whites
  which weighs exactly 100 grams(3.5oz)

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90 grams (~3oz) of granulated sugar

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160 grams (5.5oz) of powdered sugar

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120 grams (4.2oz) of almond flour

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5 grams (0.2oz) of vanilla essence

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aprox. 1-2 grams food coloring gel

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and a pinch of salt

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For the cream I've used:

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150 grams (5.2oz) of white chocolate

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50 grams (1.7oz) of cream, for the whipped 
cream
  (min. 30% fat)

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00:02:04,900 --> 00:02:08,500
15 grams (0.5oz) of butter
  (80% fat)

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5 grams of vanilla essence
  and 60 grams 
(2oz) of raspberry jam

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We start by preparing the cream

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because we need it to be cold

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so for that we need it to stay for 3-4 hours 
in the fridge

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If you are in a hurry as we are today

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it is ok for you to put it 1 hour in the 
freezer.

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Today Tami scolded me a little because I 
got my ingredients

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not properly arranged into the bowls.

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You kept asking me what kind of chocolate 
I use

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what kind of whipped cream, what sugar, what 
 almond flour

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Today I got them in their exact package
 
 and I'm gonna show exactly as they are.

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Although I use several brands in today's 
recipe

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None of them sponsor this video and is my 
personal choice

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To show you what I work with, and the result 
that I can obtain.

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So you don't have to mention that it doesn't 
work for you.

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For the cream we are gonna use this sour 
cream for the whipped cream

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from the Lidl store

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which has 30% fat and white chocolate, also 
from Lidl

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Ok, all we have to do is weigh the ingredients

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We warm the sour cream for the whipped cream

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in the microwave, aprox. 1 minute

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It doesn't have boil

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Meanwhile, we are going to prepare the chocolate

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We add the chocolate into the sour cream

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and we try to cover it with the sour cream

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And leave it untouched for aprox. 5 minutes.

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After 5 minutes we mix it with a whisk

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to completely dissolve the chocolate

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When the chocolate is completely melt we 
add the butter

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We mix again until it dissolve completely

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I use butter with 80% fat

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Beacuse we need this cream, not to contain 
too much water

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for that I use this butter

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If you still have pieces of chocolate unmelted,

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just put it for another 10 seconds into the 
microwave

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Then mix until completely dissolved

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After we've incorporated the butter

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We add the vanilla essence, I use this type 
of product

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Which I like very much.

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It is also already portioned.

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We mix very well so that the essence is incorporated

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After this we finish with the cream.

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We cover it with plastic foil

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And we put it in the fridge, as I said

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3 - 4 hours minimum or 1 hour in the freezer.

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We move on to the next stage

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You should know that this are not complicated 
ingredients

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The only more pretentious ingredient that 
we can not find it, maybe, so easily

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It is this almond flour

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For today I am gonna use the almond flour 
from Lidl

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You will find almond flour at Lidl,Kaufland, 
Carrefour, Plafar or on the internet

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The question that I've recived the most was 
this one:

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"Can't another flour be used?"

94
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The answer is: no !

95
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You can't use other type of flour, only the 
almond flour.

96
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For this recipe, you will must use a, quite 
thick, sieve.

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I'll start by sifting through all the almond 
flour

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Because we will going to need an extraordinarily 
fine flour

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and we can not find this thing in a shop

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We pass it through to a sieve.

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I have here, more than it says in the recipe

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I have 200 grams (7oz)
  but it should be 
enough for my recipe.

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It is very important this flour, and the 
method of storage

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If it was stored in humid places and it has 
moisture in it,

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the final recipe will not be successful, 
it will be a failure.

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Again it is important not to press into the 
sieve

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so that all the flour to go out, beacuse 
you will release the oil

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and it will become sticky so it will be very 
bad.

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It must be as airy as possible that's why 
I proceed like this

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You will see that in the end it will remain 
enough flour, into the sieve.

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And now I will show how much quantity remained 
into the sieve

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This one we can use it by preparing a delicious 
homemade almond milk

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As you saw, here I have the rest of the flour

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It is very important so that we shouldn't 
use this flour

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again, to prepare other Macarons.

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It is important to use a brand new flour,and 
open it on the spot

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Because it absorbs the humidity

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I keep this almond flour and the powdered 
sugar in the kitchen.

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I don't keep them in the pantry because they 
absorb the humidity

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And the final result it will be

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without consistency, or cracked, or ...various 
problems

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And now we weigh our powdered sugar

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and the almond flour.

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The powdered sugar, even if it stays inside 
the kitchen, it can retain the humidity

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So it is better if you will use a fresh one, 
opened on the spot.

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Inside a robot with an S-blade

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we put the almond flour and the powdered 
sugar

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because we are going to need that the final 
product, to be very fine

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And we mix it for a few seconds

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Do not mix for a long time because the almond 
flour

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will release it's oil and will become an 
oily mix.

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We pass again the flour and the sugar through 
the sieve

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00:07:46,600 --> 00:07:51,500
* 𝘸𝘦 𝘳𝘦𝘱𝘦𝘢𝘵 𝘵𝘩𝘪𝘴 𝘱𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦 3-4 𝘵𝘪𝘮𝘦𝘴 *

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00:08:02,400 --> 00:08:05,500
As you can see, again we have some almond 
flour

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Do not try to pass it through the sieve by 
force

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And we put it away

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Let me see how much it remained

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10 grams, exactly 10 grams, 11.

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In the end this is the flour that we are 
going to use

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The flour combined with the powdered sugar

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We start the adventure !

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As I've explained many times

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When you use sponge-cake and you mix the 
eggs

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It is very important that the bowl to be 
extremely clean

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without grease traces

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Although I wash the dishes at 70 degrees

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for safety, I have some vinegar and a tissue

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I've poured some vinegar and we clean very 
well the bowl

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in which we mix the egg whites

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I recommend you to use a glass or inox bowl

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I've prepared earlier the eggs white

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I separated it from the yolk

153
00:09:06,300 --> 00:09:10,000
It is very important that it should stay 
at least
  3 hours at a room temperature

154
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Because in this way, the moisture excess, 
goes away from the yolk.

155
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We put it in the clean bowl

156
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We add a pinch of salt

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And we start to mix.

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When the foam begins to form we start by 
adding the granulated sugar

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little by little

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To be sure..

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so, it is very good.

162
00:10:01,800 --> 00:10:04,300
From the moment I've finished adding the 
sugar

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00:10:04,700 --> 00:10:07,900
We mix at full speed for aprox. 10 minutes

164
00:10:08,500 --> 00:10:10,800
Or until those firm peaks are beginning to 
form

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00:10:18,700 --> 00:10:20,300
That's how it looks after 5 minutes of mixing

166
00:10:30,800 --> 00:10:34,700
To mix, even the composition on the sides

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With a spatula bring it to the center of 
the bowl

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00:10:44,500 --> 00:10:46,200
That's how the composition should look, in 
the end.

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00:10:56,100 --> 00:10:58,100
These peaks, you have to pay attention to 
them

170
00:10:58,700 --> 00:11:00,200
You have to obtain a firm consistency of 
these peaks.

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00:11:01,300 --> 00:11:03,000
We then add the mixture of sugar and flour

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00:11:03,100 --> 00:11:04,500
In 3 stages

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00:11:10,900 --> 00:11:14,400
Trying to incorporate, best we can, the dry 
mixture

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00:11:14,700 --> 00:11:15,400
In the meringue

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00:11:15,900 --> 00:11:21,200
In this way, at he end, we don't need to
 
 have, absolutely no air inside the meringue

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00:11:21,700 --> 00:11:25,100
At this moment when I've finished adding 
the dry ingredients

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00:11:25,500 --> 00:11:28,000
We can then add the vanilla essence

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00:11:30,600 --> 00:11:32,200
and the food coloring

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00:11:36,500 --> 00:11:38,600
I use food coloring, gel

180
00:11:39,100 --> 00:11:42,200
My advice is to use food coloring, either 
gel or powder

181
00:11:43,600 --> 00:11:47,300
so you don't have to incorporate too much 
moisture into the composition

182
00:11:50,500 --> 00:11:54,100
And I put the small amount that remains on 
the knife tip

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00:12:00,500 --> 00:12:02,600
This process you will find everywhere

184
00:12:02,700 --> 00:12:04,000
under the name:
  macaroning

185
00:12:04,300 --> 00:12:07,500
At this moment we are going to mix it very 
well

186
00:12:07,600 --> 00:12:11,500
with the spatula, to release all the air 
bubbles

187
00:12:11,900 --> 00:12:14,600
We mix and try to bring the composition in 
the center

188
00:12:14,700 --> 00:12:17,700
And we press it easily on the sides

189
00:12:17,800 --> 00:12:20,700
In this way the big air bubbles are being 
released

190
00:12:28,200 --> 00:12:30,700
This macaroning process is very important

191
00:12:30,800 --> 00:12:33,100
It should not be mixed more or less

192
00:12:33,300 --> 00:12:35,400
because if we mix it more or less

193
00:12:35,500 --> 00:12:37,500
it can ruin the macarons

194
00:12:37,700 --> 00:12:41,600
In the end we must obtain the "number 8", 
perfectly bound

195
00:12:43,200 --> 00:12:44,100
I will show you

196
00:12:47,400 --> 00:12:49,300
Now the composition is unbound

197
00:12:50,200 --> 00:12:52,000
it's not completely unhomogenized

198
00:12:52,700 --> 00:12:54,100
so we continue mixing it

199
00:12:55,100 --> 00:12:58,300
If we mix it too much this composition becomes 
too liquid

200
00:12:58,900 --> 00:13:01,300
and we can not form the macarons, with it.

201
00:13:07,300 --> 00:13:09,000
This is the composition

202
00:13:12,700 --> 00:13:14,100
That's it, we can stop now.

203
00:13:16,600 --> 00:13:20,100
I can't get rid of emotions every time I 
prepare Macarons

204
00:13:20,200 --> 00:13:21,900
I have emotions !

205
00:13:22,500 --> 00:13:25,200
As I promised you we are going to make today

206
00:13:25,300 --> 00:13:27,400
♥️ heart-shaped ♥️
  macarons

207
00:13:27,500 --> 00:13:31,800
I've prepared this paper sheets where I've 
print a heart on each one

208
00:13:31,900 --> 00:13:35,700
That you can find in the description below 
in a .PDF format

209
00:13:37,000 --> 00:13:39,600
And you can download from there if it is 
useful to you

210
00:13:39,700 --> 00:13:41,500
If not, you cand do it yourself

211
00:13:41,600 --> 00:13:46,400
I will put them in the tray and on top, we 
put the baking foil.

212
00:13:46,500 --> 00:13:50,000
I've prepared a pouch with a round nozzle

213
00:13:50,100 --> 00:13:55,000
and this part is a lot smaller, because I 
want to perfectly shape the hearts

214
00:13:55,500 --> 00:13:57,400
The pouch is single use

215
00:14:02,200 --> 00:14:04,400
The composition flows just like lava

216
00:14:05,800 --> 00:14:07,800
*𝘢𝘭𝘵𝘩𝘰𝘶𝘨𝘩 𝘺𝘰𝘶 𝘩𝘢𝘷𝘦 𝘯𝘦𝘷𝘦𝘳 𝘴𝘦𝘦𝘯 𝘭𝘢𝘷𝘢*

217
00:14:08,000 --> 00:14:09,600
I've seen it on TV.

218
00:14:11,100 --> 00:14:13,000
I try to put a drop of composition

219
00:14:13,100 --> 00:14:17,600
under the baking foil, not under the paper 
heart

220
00:14:19,800 --> 00:14:23,200
So I can fix it very good on the tray

221
00:14:24,600 --> 00:14:28,700
Of course, I'm gonna touch the paper, by 
mistake

222
00:14:29,700 --> 00:14:32,200
This pouch we need to keep it verticaly

223
00:14:32,300 --> 00:14:33,500
It is very important

224
00:14:57,200 --> 00:15:00,500
It's time to give them  a little scuffle, 
if they've upset you

225
00:15:00,600 --> 00:15:04,600
and even if they don't, we still need to 
hit them on the table

226
00:15:04,700 --> 00:15:09,000
We need to strongly hit the tray on the table, 
to get rid of the remaining bubbles.

227
00:15:14,000 --> 00:15:16,600
We carefully remove the printed heart paper

228
00:15:19,000 --> 00:15:23,800
And now, with a toothpick we follow the air 
bubbles

229
00:15:25,800 --> 00:15:26,600
that are still there

230
00:15:27,500 --> 00:15:30,000
We just need to let them dry on the kitchen 
table

231
00:15:30,700 --> 00:15:33,700
For me the time is maximum 30 minutes

232
00:15:33,800 --> 00:15:37,400
If they are not dry after 30 minutes
  you 
can let them for another 30 minutes

233
00:15:37,800 --> 00:15:42,300
But is very, very important for them 
  to 
be dry, before putting them into the oven

234
00:15:42,700 --> 00:15:44,200
And we prepare the next tray

235
00:15:49,100 --> 00:15:53,100
After 20 minutes, our macarons are already 
dry

236
00:15:53,800 --> 00:15:58,000
Let's see how they look when we pass the 
finger over their surface

237
00:15:58,100 --> 00:16:00,900
This is not sticky at all.

238
00:16:01,000 --> 00:16:05,000
When I prepare macarons I take  care not 
to produce humidity around the house

239
00:16:05,100 --> 00:16:07,600
I mean I don't mop, don't dry clothes inside

240
00:16:07,700 --> 00:16:11,200
Or I don't prepare meals on the stove that 
can produce steam.

241
00:16:11,300 --> 00:16:15,300
This adversely affect drying the macarons

242
00:16:15,600 --> 00:16:18,600
At this moment I have 33% humidity inside 
the house

243
00:16:18,700 --> 00:16:23,100
So the drying processof my macarons has been 
done in 20 minutes.

244
00:16:23,500 --> 00:16:24,900
Good luck to you, too !

245
00:16:25,400 --> 00:16:29,100
We only have one more headache, the baking 
part

246
00:16:29,200 --> 00:16:34,000
My oven doesn't bake like it should but I 
hope this time to succed

247
00:16:34,100 --> 00:16:35,600
and not to embarrass me

248
00:16:35,700 --> 00:16:39,700
You have to take a bit of care if the first 
time you don't get the result

249
00:16:39,800 --> 00:16:43,200
You can lower or raise the temperature with 
10 degrees

250
00:16:43,300 --> 00:16:45,900
Try if you want, on a smaller surface

251
00:16:46,000 --> 00:16:47,900
as I chose here, a smaller tray

252
00:16:48,000 --> 00:16:49,200
not to ruin them all

253
00:16:49,900 --> 00:16:53,900
And you see, according to your oven, to adapt 
the temperature

254
00:16:54,000 --> 00:16:56,600
We bake the macarons in a preheated oven 
at 180 degrees

255
00:16:56,700 --> 00:16:59,400
for aprox. 15 - 20 minutes

256
00:16:59,800 --> 00:17:02,900
Halfway through we rotate the tray

257
00:17:03,000 --> 00:17:05,600
and we are watching them not to brown.

258
00:17:11,400 --> 00:17:12,400
The first tray is ready

259
00:17:12,500 --> 00:17:16,000
Our time was exactly 15 minutes.

260
00:17:16,900 --> 00:17:19,200
We have to let them dry completely, into 
the tray

261
00:17:19,300 --> 00:17:23,200
After we can peel them off, and as you can 
see they are not sticky at all.

262
00:17:24,400 --> 00:17:26,000
They are still hot, we let them cool.

263
00:17:27,000 --> 00:17:28,600
And we continue with the other tray

264
00:17:34,800 --> 00:17:36,300
It is ready even the second tray

265
00:17:39,700 --> 00:17:41,000
How beautiful they came out

266
00:17:43,100 --> 00:17:44,000
And the last ones

267
00:17:45,900 --> 00:17:49,900
Before we fill the macarons with the cream 
we arrange them in pairs

268
00:17:50,700 --> 00:17:55,200
Depending on their measure, if you have a 
good eye

269
00:17:55,300 --> 00:17:57,900
Try to make them equal sizes

270
00:17:58,000 --> 00:18:00,900
*From this composition it came out
 90 halves, 
which equals to 45 macarons!*

271
00:18:01,100 --> 00:18:03,700
As you can see it didn't work out perfectly 
for me either

272
00:18:03,800 --> 00:18:08,600
This tray baked a little more and tehy got 
a little brown

273
00:18:08,700 --> 00:18:11,800
But this one they came out perfect

274
00:18:12,600 --> 00:18:16,700
Even though I kept them the same amount of 
time and same temperature

275
00:18:17,800 --> 00:18:21,600
However I say they are superb

276
00:18:22,700 --> 00:18:25,200
The feet was formed, perfect !

277
00:18:26,300 --> 00:18:29,200
All we have to do is fill them with cream 
and jam

278
00:18:29,300 --> 00:18:32,400
This is how the cream looks like straight 
from the fridge

279
00:18:32,500 --> 00:18:37,800
We don't mix it with the mixer we just mix 
it a little bit with a spoon

280
00:18:40,400 --> 00:18:43,400
It has to remain hard otherwise we mess up

281
00:18:45,000 --> 00:18:49,000
I have two single use pouches one for the 
cream and the other for the jam

282
00:18:49,300 --> 00:18:55,700
None of them is cut and I will cut it very 
precisely, on top,

283
00:18:56,600 --> 00:19:00,600
the one for the jam so I can pour it nicely 
in the center

284
00:19:00,800 --> 00:19:04,200
Because they are sweet and also the cream 
is sweet

285
00:19:04,300 --> 00:19:06,000
I also use a raspberry jam

286
00:19:06,100 --> 00:19:12,200
I think they complete each other and the 
taste is magnificent, in the end

287
00:19:12,500 --> 00:19:17,900
Because this jam is also a bit sour and for 
this is perfect

288
00:19:18,400 --> 00:19:23,200
As you saw, the jam is pretty thick so it 
won't come out the macarons

289
00:19:23,300 --> 00:19:27,600
It needs to be thicker I passed it through 
the sieve before

290
00:19:27,700 --> 00:19:30,700
and I boiled it for 5 -10 minutes after that

291
00:19:35,800 --> 00:19:37,500
Can I cut it small?

292
00:19:39,100 --> 00:19:40,300
I think I got it.

293
00:19:41,300 --> 00:19:44,300
And we put the cream into the other pouche

294
00:19:46,800 --> 00:19:48,900
I cut it a bit more, than the other one

295
00:19:52,700 --> 00:19:54,600
This cream is also superb as you can see

296
00:19:54,700 --> 00:19:58,500
It's pretty dry it doesn't have much liquid 
in it

297
00:19:58,600 --> 00:20:03,400
It is very good because the macarons

298
00:20:03,500 --> 00:20:08,100
they will soften very quickly if we use a 
more liquified cream.

299
00:20:10,100 --> 00:20:11,600
We are at the last step

300
00:20:11,700 --> 00:20:14,500
The cream is ready the jam also

301
00:20:14,600 --> 00:20:16,300
all we have to do is fill them

302
00:20:17,200 --> 00:20:23,200
On the sides we fill them with cream and 
on the inside we put a regular drop of jam

303
00:20:47,600 --> 00:20:50,000
Finally mommy lets me taste it

304
00:20:51,200 --> 00:20:52,900
Ready, can we taste it?

305
00:20:53,000 --> 00:20:54,900
It looks so great !

306
00:20:55,600 --> 00:21:00,800
The looks are great, even though they didn't 
sit for long in the fridge

307
00:21:01,100 --> 00:21:05,700
*𝘪𝘵 𝘪𝘴 𝘱𝘳𝘦𝘧𝘦𝘳𝘢𝘣𝘭𝘦 𝘵𝘰 𝘭𝘦𝘵 𝘵𝘩𝘦𝘮 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘳𝘪𝘥𝘨𝘦
 
 𝘧𝘰𝘳 12𝘩 𝘣𝘦𝘧𝘰𝘳𝘦 𝘤𝘰𝘯𝘴𝘶𝘮𝘪𝘯𝘨 𝘵𝘩𝘦𝘮*

308
00:21:06,700 --> 00:21:08,900
It's so delicious !

309
00:21:10,900 --> 00:21:13,800
Let's show them what it looks like inside

310
00:21:16,200 --> 00:21:18,700
You can see the jam,and you can also see 
the cream

311
00:21:21,500 --> 00:21:23,600
Tami has one last crumb left

312
00:21:24,900 --> 00:21:27,200
But that's good too

313
00:21:27,300 --> 00:21:28,700
Yes, I know

314
00:21:29,500 --> 00:21:33,200
It's good to the last crumb.

315
00:21:33,300 --> 00:21:34,500
Wow, this is so good !

316
00:21:35,300 --> 00:21:37,600
Let's make daddy some appetite

317
00:21:38,600 --> 00:21:41,800
Because he sits right there behind the camera

318
00:21:41,900 --> 00:21:46,000
Wow, what's inside !

319
00:21:47,400 --> 00:21:49,900
Madness of aromas and taste

320
00:21:51,300 --> 00:21:54,900
Come on Tami, take a small bite
  *𝘮𝘪𝘯𝘦, 
𝘮𝘪𝘯𝘦, 𝘰𝘯𝘦 𝘧𝘰𝘳 𝘮𝘦*

321
00:22:02,800 --> 00:22:04,300
I have nothing left

322
00:22:09,300 --> 00:22:10,100
It is so delicious

323
00:22:11,300 --> 00:22:16,000
I've recived an A+ from Cosmin and I think 
even from Tami, right

324
00:22:16,100 --> 00:22:17,500
an A++ with a star

325
00:22:17,600 --> 00:22:19,100
wow, A++ with a star, that's something

326
00:22:19,200 --> 00:22:21,600
Because they are the most beautiful

327
00:22:23,100 --> 00:22:27,900
Also beautiful, yeah also beautiful but the 
tastiest macarons that we've ever eat

328
00:22:28,200 --> 00:22:31,000
So it's worth trying for yourself

329
00:22:31,100 --> 00:22:35,000
My dears, it takes a little attention and 
much love for cooking

330
00:22:35,200 --> 00:22:38,100
And you are guaranteed to do some wonderful 
macarons

331
00:22:38,800 --> 00:22:41,800
Great attention, the secret of this recipe 
is...

332
00:22:41,900 --> 00:22:42,500
I'm not gonna tell you

333
00:22:43,100 --> 00:22:46,600
The secret is to respect the exact measurement

334
00:22:46,700 --> 00:22:49,300
and the necessary timeline for every step.

335
00:22:49,600 --> 00:22:51,000
Come on, I told them

336
00:22:53,000 --> 00:22:54,800
We hope you've liked the recipe of today

337
00:22:54,900 --> 00:22:56,400
and you have pressed the 
  ↓ notification 
button ↓

338
00:22:56,500 --> 00:22:58,800
so that you can't miss any future recipes

339
00:22:59,300 --> 00:23:01,300
If you liked the recipe, and it was useful 
to you

340
00:23:01,400 --> 00:23:03,200
Give a BIG LIKE 👍

341
00:23:03,300 --> 00:23:04,900
And share to everybody this video

342
00:23:05,100 --> 00:23:05,700
One more thing

343
00:23:06,100 --> 00:23:08,900
I hope that you haven't forgot that the macarons 
have a different taste

344
00:23:09,000 --> 00:23:10,300
If you cook them with love

345
00:23:10,800 --> 00:23:13,600
We wish you to have part of lot of love and 
butterflies in your stomach

346
00:23:13,800 --> 00:23:15,500
We kiss you
  and goodbye !

347
00:23:17,200 --> 00:23:19,000
I tell her that she doesn't need to eat more 
than 1 macaron

348
00:23:19,400 --> 00:23:24,000
But she wants more and more
  *𝘢 𝘵𝘳𝘢𝘺 𝘧𝘶𝘭𝘭 
𝘰𝘧 𝘮𝘢𝘤𝘢𝘳𝘰𝘯𝘴, 𝘛𝘢𝘮𝘪, 𝘳𝘪𝘨𝘩𝘵?*

349
00:23:25,000 --> 00:23:28,900
We wish you all to have part of lot of love, 
and butterflies in your stomach

350
00:23:29,100 --> 00:23:31,000
We kissy you and goodbye

351
00:23:33,100 --> 00:23:35,200
Whaaat?
  *𝘸𝘦 𝘬𝘪𝘴𝘴𝘺 𝘺𝘰𝘶*

352
00:23:45,300 --> 00:23:46,300
So what?

353
00:23:48,600 --> 00:23:49,800
Right, it doesn't matter

354
00:23:52,800 --> 00:23:55,100
What's wrong, young lady, you don't belive 
me?

355
00:23:55,700 --> 00:23:59,000
Why are you laughing?

356
00:23:59,100 --> 00:24:02,200
What a dialogue !

357
00:24:02,600 --> 00:24:04,300
Do you like it with jam?
  Yeaaah..

358
00:24:06,000 --> 00:24:08,400
Are they good ?
  Yeaaah

359
00:24:08,500 --> 00:24:11,100
I've told you to say something