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Saturday 28 September 2024 04:25:04 GMT
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EASY NO BAKE FERRERO ROCHER DESSERTS With no more than 5 ingredients #food #Recipe #fy #foryou #dessert #chocolate #hazelnut #tasty #creamy #foryoupage #fyp COOKIES 16 ladyfingers CREAM 250 g mascarpone 275 g chocolate spread CHOCOLATE MIXTURE 150 ml milk 55 g chocolate spread GARNISH hazelnuts (finely chopped & roasted) Mix the mascarpone and chocolate spread until smooth. Set aside 40 g of the cream mixture and place the rest in a piping bag. Heat the milk in a pan until it boils. Turn off the heat and add the chocolate spread. Stir until smooth and let it cool to room temperature. Take a ladyfinger and pipe a dollop of cream on it. Place another ladyfinger on top and press firmly. Spread the sides with the reserved cream mixture. Briefly dip in the chocolate mixture. Then coat the sides with the finely chopped hazelnuts. Place the hazelnut pastry on a small paper liner. Pipe a dollop of cream on top for the finishing touch. Tips: Make sure the mascarpone and chocolate spread are at room temperature. This makes mixing easier and ensures the smoothness of the cream.  Let the chocolate mixture cool completely. If it’s too warm, the ladyfingers may become soggy and fall apart. Use a piping bag with a star-shaped nozzle for a decorative dollop on top. Optionally, add a piece of chocolate or a whole hazelnut on top of the cream dollop. As an alternative, you can use chocolate shavings or sprinkles alongside or instead of the hazelnuts. Serve the pastries in small cupcake liners or on a decorative plate. These pastries are perfect to make a few hours in advance. Store them in the fridge to keep them firm.
EASY NO BAKE FERRERO ROCHER DESSERTS With no more than 5 ingredients #food #Recipe #fy #foryou #dessert #chocolate #hazelnut #tasty #creamy #foryoupage #fyp COOKIES 16 ladyfingers CREAM 250 g mascarpone 275 g chocolate spread CHOCOLATE MIXTURE 150 ml milk 55 g chocolate spread GARNISH hazelnuts (finely chopped & roasted) Mix the mascarpone and chocolate spread until smooth. Set aside 40 g of the cream mixture and place the rest in a piping bag. Heat the milk in a pan until it boils. Turn off the heat and add the chocolate spread. Stir until smooth and let it cool to room temperature. Take a ladyfinger and pipe a dollop of cream on it. Place another ladyfinger on top and press firmly. Spread the sides with the reserved cream mixture. Briefly dip in the chocolate mixture. Then coat the sides with the finely chopped hazelnuts. Place the hazelnut pastry on a small paper liner. Pipe a dollop of cream on top for the finishing touch. Tips: Make sure the mascarpone and chocolate spread are at room temperature. This makes mixing easier and ensures the smoothness of the cream. Let the chocolate mixture cool completely. If it’s too warm, the ladyfingers may become soggy and fall apart. Use a piping bag with a star-shaped nozzle for a decorative dollop on top. Optionally, add a piece of chocolate or a whole hazelnut on top of the cream dollop. As an alternative, you can use chocolate shavings or sprinkles alongside or instead of the hazelnuts. Serve the pastries in small cupcake liners or on a decorative plate. These pastries are perfect to make a few hours in advance. Store them in the fridge to keep them firm.

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