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@fs_b: #حبيب_العازمي #foryou #fypシ

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Region: SA
Wednesday 17 April 2024 21:28:30 GMT
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kasr.511
العتيبي :
حفظتها طرق 🤣
2024-04-18 16:14:12
32
faris14435
S.52h :
ابداع ي مصممنا الله لايهينك افتح الحفظ بنزلها استوري🌹
2024-04-18 04:16:55
7
user3422981063851
معتلي العليى الدهمي :
ياخوي فك الحفظ
2024-05-15 20:15:57
0
ابن روق r
F :
حبيب العازمي 🤩🤩🔥
2024-04-18 18:32:08
6
g770q
جابر :
صح لسانك
2024-04-18 20:12:58
2
i.kssa
Aziz🪻 :
اخر شطر واشره على من قال وين انت رايح
2026-04-27 14:18:51
1
xo_7_7_ma
𝐀𝐩𝐨 𝐇𝐚𝐬𝐚𝐧🖤🦅 :
وانشششششششهد🖤✌️
2024-04-19 01:47:20
2
readh87
ۦۦريـَٰكـۦـاטּۦۦ :
عز الله ✋
2024-04-19 08:13:41
2
.71153250
ولــد حسين711 :
وانا أقوال ياعزة النفس كوني في العلا قمرا فالعيش دونك مثل الغصن إن مالا ماقيمة المرء إن ضاعت كرامته ؟ فضل الكرامة يعلو الجاه والمالا
2024-04-19 18:14:44
6
user1551319153935
محمد :
لهنت فك الحفظ
2024-04-18 17:00:13
3
h_ha387
🦌/١٤٣٠ه‍َ :
لولا الجمر ماتبين ريحت العودَ🖤
2024-04-19 13:56:50
6
n.u.n_
النوري 𓅆 . :
يسلام .
2024-05-24 20:35:54
2
mh8.g7
محمد ابن ذيب . :
الله الله
2024-05-27 12:15:58
2
waleedalotaibi511
وليد العتيبي :
ونعم أبو فيصل ♥️♥️
2024-04-18 22:07:57
4
li.ux
عبدالرحمن العتيبي :
انشهد 👌🏻
2024-04-18 03:29:07
5
user53236829028670
user53236829028670 :
انشهد 👌
2024-05-27 18:28:23
1
ajmal_kalam5454
أجمل كلام ✨ :
صح ✅ لسانك .
2024-05-28 07:44:19
1
b.b9900
B.B :
افتحي الحفظ بلييزز
2024-05-09 21:38:09
1
xi7788o
% :
الله اكبر
2024-04-19 12:32:34
1
q8_altami
17 مـايـو :
حكمه
2024-04-19 17:56:10
1
comdhaher
comdhaher :
حبيب العازمي رجال يشرف ... انتمى مقابلة ...
2024-04-20 07:21:57
2
y.n2d
عُ- :
حفظتها عشان المحاضر والافادات
2024-05-16 22:50:49
1
khalidabduallah3
Khalid :
مبدع في النظم👍🏻
2024-04-19 23:09:36
1
mx_pp5
الحمد لله دائمًا وابداً .. :
حفظتها طرق ههههه
2024-04-22 20:16:41
0
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Mood:
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.

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