The video is about making a giant macaron. The baker is nervous and has tried many times before to make a perfect giant macaron. They follow a recipe and use a technique called the "snail technique" to shape the macaron. The baker is anxious as they put the macaron in the oven and waits for it to bake. After an hour, they take it out and let it cool down. Once cooled, they remove the parchment paper and are relieved that it didn't break. They then make a cream cheese filling and assemble the giant macaron. The baker is thrilled with the result and can't wait to share it with their audience.
Here are the key facts extracted from the text:
1. The baker is making a giant macaron.
2. The recipe uses 150 grams of powdered almonds and 300 grams of icing sugar.
3. The mixture needs to be sifted twice.
4. The baker uses 165 grams of egg whites and 60 grams of refined sugar.
5. The mixture is colored with 12 drops of sky blue food coloring and 1.5 teaspoons of vanilla essence.
6. The baker uses a pastry bag to pipe the mixture onto parchment paper.
7. The mixture needs to be dried for about 2 hours to form a layer.
8. The oven temperature is set at 130 degrees Celsius.
9. The macaron is baked for 1 hour.
10. The baker lets the macaron cool down for 15 minutes before removing it from the oven.
11. The macaron is fragile and needs to be handled carefully.
12. The filling is made with cream cheese, icing sugar, and whipping cream.
13. The filling is colored with pink food coloring.
14. The baker uses a pastry bag to pipe the filling onto one half of the macaron.
15. The baker assembles the macaron by placing the other half on top of the filling.