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@closerfr: Les filles Stallone prêtes à détrôner les Kardashian ? Rendez-vous sur @Paramount+ France pour le découvrir dans « La Famille Stallone » ✨

Closer
Closer
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Region: FR
Tuesday 11 July 2023 14:04:23 GMT
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Comments

grb.dounia
Dounia :
Personne ne peut remplacer les kardashian 🤣
2023-07-16 08:29:21
17
lilso4
Capitaine Némo :
Sistine ? Ça me fait penser à cystite😂
2023-07-17 07:07:05
2
rozysiraba
Miis Salsi :
La qualité de la recherche. 👌🫡
2023-10-11 10:53:28
0
23rafy23
23rafy23 :
mais quel horreur cet anneau de vache !!!
2023-10-10 10:07:58
0
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WHITE CHOCOLATE COCONUT DESSERTS (NO BAKE) #dessert #nobake #coconut #cream food #Recipe #easy #tiktokfoof #fy #fyp #foryou #foryoupage CREAM 175 g white chocolate paste 8 g vanilla sugar (1 packet) 16 g whipping cream stabilizer (2 packets) 250 g mascarpone 250 ml heavy cream WHITE CHOCOLATE MIXTURE 200 ml milk 50 g white chocolate paste ladyfingers GARNISH grated coconut strawberries In a deep bowl, combine the white chocolate paste (175g), vanilla sugar, whipping cream stabilizer, and mascarpone. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Transfer the mixture to a piping bag, don't forget the piping tip. In another bowl, mix the milk with the white chocolate paste (50g) until smooth. Take a ladyfinger, pipe some cream on it, and then place another ladyfinger on top. Dip the ladyfingers in the white chocolate mixture and then roll it in grated coconut. Place the desserts on a parchment paper and pipe dollops of cream on top. Cover the coconut desserts and refrigerate them for several hours, preferably overnight. This allows the cookies to become soft, and the flavors can fully meld together. Garnish the pastries as desired. I used coconut balls and strawberry pieces.
WHITE CHOCOLATE COCONUT DESSERTS (NO BAKE) #dessert #nobake #coconut #cream food #Recipe #easy #tiktokfoof #fy #fyp #foryou #foryoupage CREAM 175 g white chocolate paste 8 g vanilla sugar (1 packet) 16 g whipping cream stabilizer (2 packets) 250 g mascarpone 250 ml heavy cream WHITE CHOCOLATE MIXTURE 200 ml milk 50 g white chocolate paste ladyfingers GARNISH grated coconut strawberries In a deep bowl, combine the white chocolate paste (175g), vanilla sugar, whipping cream stabilizer, and mascarpone. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Transfer the mixture to a piping bag, don't forget the piping tip. In another bowl, mix the milk with the white chocolate paste (50g) until smooth. Take a ladyfinger, pipe some cream on it, and then place another ladyfinger on top. Dip the ladyfingers in the white chocolate mixture and then roll it in grated coconut. Place the desserts on a parchment paper and pipe dollops of cream on top. Cover the coconut desserts and refrigerate them for several hours, preferably overnight. This allows the cookies to become soft, and the flavors can fully meld together. Garnish the pastries as desired. I used coconut balls and strawberry pieces.
NO BAKE CREAMY COCONUT DESSERTS #coconut #dessert #cream #nobake #food #Recipe #fy #fyp #foryoupage #tiktokfood COOKIE DOUGH 240 g coconut biscuits (Nizza) 150 ml milk 35 g shredded coconut 75 g almonds GANACHE 50 ml heavy cream 150 g white chocolate CREAM 250 ml whipping cream 8 g stabilizer (1 packet of klopfix) 8 g vanilla sugar (1 packet) 25 g granulated sugar Place the Nizza coconut cookies in a food processor with shredded coconut, almonds, and milk. Grind finely. Place the finely ground cookie dough in a springform/baking pan lined with parchment paper. Press it firmly. Heat the whipping cream. Add the pieces of white chocolate and let them sit for 1 minute. Mix until smooth and let it cool. Transfer the white chocolate ganache to a piping bag. Make holes in the cookie dough, but not too deep. Use the back of a chopstick or another round object. Fill the holes with the ganache. In a deep bowl, combine the heavy cream, vanilla sugar, and stabilizer. Mix until stiff. Spread the whipped cream over the cookie dough, creating a smooth layer. Pipe lines of white chocolate ganache on top and sprinkle the entire surface with shredded coconut for a for the finishing touch.
NO BAKE CREAMY COCONUT DESSERTS #coconut #dessert #cream #nobake #food #Recipe #fy #fyp #foryoupage #tiktokfood COOKIE DOUGH 240 g coconut biscuits (Nizza) 150 ml milk 35 g shredded coconut 75 g almonds GANACHE 50 ml heavy cream 150 g white chocolate CREAM 250 ml whipping cream 8 g stabilizer (1 packet of klopfix) 8 g vanilla sugar (1 packet) 25 g granulated sugar Place the Nizza coconut cookies in a food processor with shredded coconut, almonds, and milk. Grind finely. Place the finely ground cookie dough in a springform/baking pan lined with parchment paper. Press it firmly. Heat the whipping cream. Add the pieces of white chocolate and let them sit for 1 minute. Mix until smooth and let it cool. Transfer the white chocolate ganache to a piping bag. Make holes in the cookie dough, but not too deep. Use the back of a chopstick or another round object. Fill the holes with the ganache. In a deep bowl, combine the heavy cream, vanilla sugar, and stabilizer. Mix until stiff. Spread the whipped cream over the cookie dough, creating a smooth layer. Pipe lines of white chocolate ganache on top and sprinkle the entire surface with shredded coconut for a for the finishing touch.
TOFFIFEE BONBONS #toffifee #chocolate #caramel #bonbon #cookies #tiktokfood #fy #fyp #foryou #foryoupage 175 g caramel 90 ml heavy cream 250 g milk chocolate hazelnuts TOPPING 150 g milk chocolate Chop the caramel fudge into pieces and place them in a bowl. Fill a pan with a layer of water (1-2 cm of water) and place the bowl with the hard fudge on top. Ensure that the water does not touch the bowl when placed on top of the pan. Bring the water in the pan to a boil and let it simmer. Stir the fudge regularly as it melts. The process may take some time, depending on the quantity and hardness of the fudge. Remove the bowl from the pan once the fudge is completely melted. Heat the heavy cream until it is just about to boil. Add the pieces of milk chocolate and let them sit for 1 minute. Mix everything until smooth and let it cool for a bit. Evenly spread the melted caramel fudge over a baking dish lined with parchment paper. Add the chocolate ganache over the fudge and press the hazelnuts into it. Melt the milk chocolate (150 g) using a double boiler. Pour the melted milk chocolate generously over the hazelnuts, and for a decorative touch, you can add extra lines of chocolate. Allow the chocolate to fully harden. Cut the toffifee into pieces.
TOFFIFEE BONBONS #toffifee #chocolate #caramel #bonbon #cookies #tiktokfood #fy #fyp #foryou #foryoupage 175 g caramel 90 ml heavy cream 250 g milk chocolate hazelnuts TOPPING 150 g milk chocolate Chop the caramel fudge into pieces and place them in a bowl. Fill a pan with a layer of water (1-2 cm of water) and place the bowl with the hard fudge on top. Ensure that the water does not touch the bowl when placed on top of the pan. Bring the water in the pan to a boil and let it simmer. Stir the fudge regularly as it melts. The process may take some time, depending on the quantity and hardness of the fudge. Remove the bowl from the pan once the fudge is completely melted. Heat the heavy cream until it is just about to boil. Add the pieces of milk chocolate and let them sit for 1 minute. Mix everything until smooth and let it cool for a bit. Evenly spread the melted caramel fudge over a baking dish lined with parchment paper. Add the chocolate ganache over the fudge and press the hazelnuts into it. Melt the milk chocolate (150 g) using a double boiler. Pour the melted milk chocolate generously over the hazelnuts, and for a decorative touch, you can add extra lines of chocolate. Allow the chocolate to fully harden. Cut the toffifee into pieces.
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CHEESE ONION CHICKEN BURGERS #burger #cheese #onion #food #Recipe #chicken #tasty #fy #fyp #foryou #foryoupage #tiktokfood DOUGH 500 gr flour (all-purpose flour) 10 gr instant yeast (dry yeast) 12 gr granulated sugar 7.5 gr salt (1⅓ teaspoon) 100 gr yogurt 45 ml sunflower oil 200 ml water CHEESE-ONION MIXTURE 150 gr yellow onion 150 gr grated cheese EXTRA herb cream cheese CHICKEN MIXTURE 150 gr crème fraiche 75 gr herb cream cheese 1 egg (medium) 5 gr salt (⅚ teaspoon) 2 gr chicken seasoning (⅔ teaspoon) 8 gr ras el kouzina (2⅔ teaspoon) 2 gr black pepper (⅔ teaspoon) 550 gr chicken breast FLOUR MIXTURE 125 gr cornstarch 75 gr flour (all-purpose flour) 3 gr ras el kouzina (1 teaspoon) 2 gr cayenne pepper powder (⅔ teaspoon) 2 gr black pepper (⅔ teaspoon) 2 gr salt (⅓ teaspoon) Place the flour in a deep bowl. Add yeast, sugar, salt, yogurt, sunflower oil, and (lukewarm) water. Mix well and knead for 10-12 minutes. Cover the dough and let it rise for 1 hour in a warm place, or until the dough has doubled in size. In a deep bowl, combine crème fraîche, herb cream cheese, egg, salt, chicken seasoning, ras el kouzina and black pepper. Mix well. Wash and cut the chicken into pieces. Add the chicken to the mixture and let it rest in the refrigerator for 30 minutes, covered. In a deep bowl, combine flour, cornstarch, garlic powder, onion powder, paprika powder, cayenne pepper, salt, and powdered sugar. Mix until well combined. Add the yogurt mixture (50 ml) to the flour mixture. Crumble the mixture together using your hands. Completely coat the chicken with the flour mixture and repeat this step. Peel and cut the yellow onion into strips and place them in a bowl. Add the grated cheese. Mix well. Set aside. Divide the dough into 32 pieces (26 grams each) and shape them into balls. Take a ball of dough and roll out with a rolling pin (9 cm). Repeat this process. Place the dough on a baking sheet with parchment paper. Spread some herb cream cheese on it and place another piece of dough on top. Spread this one again with herbed cream cheese and garnish with the cheese-onion mixture. Let the dough rise for 30 minutes or until it has doubled in size. Place the cheese-onion bread in a preheated oven at 200 °C. Bake for 12-18 minutes, or until the bread becomes golden brown. Keep an eye on the baking time, as every oven works differently. Immediately cover the bread with a clean kitchen towel as soon as they come out of the oven to keep them soft. Heat a layer of sunflower oil in a frying pan over medium-high heat (170 ℃). Fry the chicken on both sides until crispy and golden brown. Let the crispy chicken pieces drain on a sheet of kitchen paper. Simply open the buns. Fill them with the crispy chicken burger, sauce, and desired toppings. Bismillah, enjoy your meal!
CHEESE ONION CHICKEN BURGERS #burger #cheese #onion #food #Recipe #chicken #tasty #fy #fyp #foryou #foryoupage #tiktokfood DOUGH 500 gr flour (all-purpose flour) 10 gr instant yeast (dry yeast) 12 gr granulated sugar 7.5 gr salt (1⅓ teaspoon) 100 gr yogurt 45 ml sunflower oil 200 ml water CHEESE-ONION MIXTURE 150 gr yellow onion 150 gr grated cheese EXTRA herb cream cheese CHICKEN MIXTURE 150 gr crème fraiche 75 gr herb cream cheese 1 egg (medium) 5 gr salt (⅚ teaspoon) 2 gr chicken seasoning (⅔ teaspoon) 8 gr ras el kouzina (2⅔ teaspoon) 2 gr black pepper (⅔ teaspoon) 550 gr chicken breast FLOUR MIXTURE 125 gr cornstarch 75 gr flour (all-purpose flour) 3 gr ras el kouzina (1 teaspoon) 2 gr cayenne pepper powder (⅔ teaspoon) 2 gr black pepper (⅔ teaspoon) 2 gr salt (⅓ teaspoon) Place the flour in a deep bowl. Add yeast, sugar, salt, yogurt, sunflower oil, and (lukewarm) water. Mix well and knead for 10-12 minutes. Cover the dough and let it rise for 1 hour in a warm place, or until the dough has doubled in size. In a deep bowl, combine crème fraîche, herb cream cheese, egg, salt, chicken seasoning, ras el kouzina and black pepper. Mix well. Wash and cut the chicken into pieces. Add the chicken to the mixture and let it rest in the refrigerator for 30 minutes, covered. In a deep bowl, combine flour, cornstarch, garlic powder, onion powder, paprika powder, cayenne pepper, salt, and powdered sugar. Mix until well combined. Add the yogurt mixture (50 ml) to the flour mixture. Crumble the mixture together using your hands. Completely coat the chicken with the flour mixture and repeat this step. Peel and cut the yellow onion into strips and place them in a bowl. Add the grated cheese. Mix well. Set aside. Divide the dough into 32 pieces (26 grams each) and shape them into balls. Take a ball of dough and roll out with a rolling pin (9 cm). Repeat this process. Place the dough on a baking sheet with parchment paper. Spread some herb cream cheese on it and place another piece of dough on top. Spread this one again with herbed cream cheese and garnish with the cheese-onion mixture. Let the dough rise for 30 minutes or until it has doubled in size. Place the cheese-onion bread in a preheated oven at 200 °C. Bake for 12-18 minutes, or until the bread becomes golden brown. Keep an eye on the baking time, as every oven works differently. Immediately cover the bread with a clean kitchen towel as soon as they come out of the oven to keep them soft. Heat a layer of sunflower oil in a frying pan over medium-high heat (170 ℃). Fry the chicken on both sides until crispy and golden brown. Let the crispy chicken pieces drain on a sheet of kitchen paper. Simply open the buns. Fill them with the crispy chicken burger, sauce, and desired toppings. Bismillah, enjoy your meal!

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