@chelyschneider3.0:

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Thursday 31 October 2024 16:17:08 GMT

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Celii ★ :

like 563 💞

2024-10-31 16:31:03

0

lisi💓 :

tiene 50 comentarios me avusan alos 70

2024-11-01 06:10:05

10

Florentino Flores Es :

😂

2025-02-01 22:48:39

0

🤺 :

PRIMERAA

2024-10-31 16:19:03

1

sukyy :

AÑAÑÑAÑA (cadena de AÑAÑA plis🥺)

2024-11-19 23:59:14

0

yemi :

que aburrido litt

2024-11-03 21:26:59

0

현진♡ :

ΛYUDΛ ME PUSE ESTE TEƆLΛDO DE BLΛƆKPIИK Y ИO SE ƆOMO QUITΛRLO😭

2024-11-01 11:35:40

191

Oriana Muñoz :

tiene 8 comentarios vuelvo en dos horas

2024-10-31 16:22:07

148

𝓛𝓾𝓹𝓲𝓽𝓪💕🫧 :

tienes 30 comentarios cunando tenga 300 me avisan

2024-10-31 17:24:07

35

Valentina🧚🏻‍♀️ :

ME ENCANTA TU MAQUILLAJE😍🫶🏻

2024-10-31 16:21:42

14

!★¡ :

alguien de 2025 ??😭😭

2025-01-01 19:30:59

5

♥︎𝙈𝙚𝙧𝙭✿︎ :

yo te sigo en facebook

2024-10-31 16:21:32

5

🍓Sam🍓 :

contexto no entendi :c

2024-11-02 14:13:56

4

🌳Génesis 8vo🩷 :

hola

2024-10-31 16:50:34

3

Amaliaa :

@loa🌺 EL AÑOOOOO

2024-11-02 20:13:59

1

vickyy :

tiene 40 comentarios cuando tenga 200 me avisan

2024-10-31 21:24:03

1

✨️Amparo✨️ :

esta buenisimo el maquillaje te felicito sube tuto del hermoso maquillaje

2024-10-31 18:03:03

1

fan de chely :

Holiii

2024-10-31 18:02:47

1

🐍VICK Vigevani✨ :

cuartaa☺️☺️

2024-10-31 16:38:00

1

Alejo :

a mí me vendían en esa época y no me quejo jajajaj

2024-10-31 16:29:22

1

Fio¡$! :

AYUDA-😭DECIDI PONERME UNA FALDA LAPIZ Y ME CONVERTÍ EN UN LAPIZ

2025-01-17 22:51:31

0

Thiagoo :

"No pues, x2" 😭

2025-01-13 14:25:14

0

🍒mía 💕 :

una pregunta como le puedo decir a mi mami que soy trans

2024-12-25 13:21:56

0

EL Torres :

🥰🥰🥰

2024-11-24 07:05:01

0

ChiNiTa ♥ :

🥰🥰🥰

2024-11-15 06:01:54

0

EL CHISTE :

😂😂😂

2024-11-02 18:29:04

0

💜🐍𝓥𝓪𝓵𝓮𝓻𝓲𝓪🐍💜 :

Me saludas pliss😊🌸🥰

2024-11-02 02:46:35

0

Helena :

Xq tantos likes y tan pocos comentarios???

2024-11-02 00:00:48

0

Renata 🩰🎄 :

tiene 57 comentarios me avisan cuando llegue a los 60

2024-11-01 22:09:24

0

mimi :

apoco Chely tiene novia?

2024-11-01 18:35:18

0

ale🦁 :

chely te amooo

2024-11-01 16:40:42

0

Jihyo’s love 💗 :

50 comentarios 😳

2024-11-01 00:56:08

0

Marii🪩🩵 :

Soy la 50 vuelvo en 1 hora para ver cuanto tiene

2024-11-01 00:54:14

0

🎀M🎀 :

Hermosa

2024-11-01 00:17:31

0

Sofi :

Tiene 7067 likes ahorita cuántos tiene ahora

2024-10-31 23:46:15

0

[mar] 🪼🩵 :

Y saber que demasiadas mujeres q se amaban fueron separadas

2024-10-31 23:04:08

0

Valuu :

😂😂😂

2024-10-31 20:39:06

0

Rosita 💘🫶🏼 :

Hermosísima🥰😘

2024-10-31 18:07:35

0

🍡🍥 • 💝Cami💝 • 🍥🍡 :

Soy el comentario 30

2024-10-31 17:02:16

0

Santiago Arellano :

🥰🥰🥰

2024-10-31 16:49:11

0

Alejaaa🩷✨ :

saludass

2024-10-31 16:46:16

0

Alejaaa🩷✨ :

saludada?

2024-10-31 16:46:03

0

Vale ^^ :

Tiene 1 like cuantos tiene ahora?

2024-10-31 16:42:43

0

tatsu :

🥺

2024-10-31 16:41:40

0

pau🤍 :

pensé que era @Sol León

2024-10-31 16:36:52

0

💤 :

La triste realidad...

2024-10-31 16:32:42

0

Tami_:) :

tiene 4 likes

2024-10-31 16:30:51

0

🐆✨ :

Primera

2024-10-31 16:30:45

0

𝓙𝓸𝓼𝓮𝓯𝓪 𝓪𝓱𝓲𝓵𝔂𝓷 :

saludame plis te lo he pedido muchooo 💗💗💗

2024-10-31 16:29:38

0

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Other Videos

PISTACHIO CAKE WITH FILLING AND CHOCOLATE #food #recipe #pistachio #cake #tasty #fyp #fy #foryou #chocolate CAKE BATTER 4 eggs (medium) 140 g granulated sugar 8 g vanilla sugar (1 packet) 50 g unsalted pistachios 165 ml sunflower oil 150 ml milk 200 g flour (all-purpose flour) 10 g baking powder PISTACHIO MIXTURE 300 ml milk (full-fat milk) 30 g cornstarch 25 g granulated sugar 8 g vanilla sugar (1 packet) 100 g white chocolate 90 g pistachio paste GANACHE 40 ml heavy cream 125 g white chocolate GARNISH melted white chocolate unsalted pistachios Instructions: Grind the pistachios in a food processor. Crack the eggs into a deep bowl and add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture is light yellow and airy. Add the ground pistachios, sunflower oil, and milk. Mix briefly. Sift the flour and baking powder over the bowl and mix until smooth. Pour 400 g of the cake batter into a springform pan lined with parchment paper. Place the cake in a preheated oven at 175°C (350°F). Bake for 10 minutes. Meanwhile, prepare the pistachio mixture: Heat the milk together with the granulated sugar, vanilla sugar, and cornstarch in a pan over medium heat. Stir constantly with a whisk until the mixture thickens. Remove the pan from the heat, add the white chocolate, and let it sit for 1 minute. Stir until the chocolate is completely melted. Add the pistachio paste and mix until smooth. Transfer the pistachio mixture to a piping bag and set aside. After 10 minutes, carefully remove the cake from the oven. Pipe the pistachio mixture evenly over the cake. Pour the remaining cake batter over it. Return the cake to the oven and bake for another 30 minutes at 175°C (350°F), or until the cake is fully baked (check by inserting a skewer; each oven varies). Let the cake cool completely. Heat the heavy cream just below boiling point. Add the white chocolate (125 g), let it sit for 1 minute, and stir until smooth. Let it cool. Pour the cooled ganache over the cake. Cover and refrigerate for at least one night to set. Slice the cake into pieces. Garnish each piece with lines of melted white chocolate and sprinkle with finely chopped pistachios. Tips: A little texture in the finely ground pistachios (not fully powdered) adds extra flavor and a nice bite to the cake. Ovens can vary! Stick a skewer in the center of the cake. If it comes out (almost) dry, the cake is done. A few moist crumbs are okay, but not runny batter. Let the cake cool completely before pouring the ganache over it. Use a sharp knife when slicing. For neat, clean cuts, run your knife under hot water and wipe it clean after each slice. This will keep the edges crisp! Make the cake a day ahead. The flavors develop better if the cake sits overnight in the fridge. The texture will also improve! I used a 24 cm springform pan.

PISTACHIO CAKE WITH FILLING AND CHOCOLATE #food #recipe #pistachio #cake #tasty #fyp #fy #foryou #chocolate CAKE BATTER 4 eggs (medium) 140 g granulated sugar 8 g vanilla sugar (1 packet) 50 g unsalted pistachios 165 ml sunflower oil 150 ml milk 200 g flour (all-purpose flour) 10 g baking powder PISTACHIO MIXTURE 300 ml milk (full-fat milk) 30 g cornstarch 25 g granulated sugar 8 g vanilla sugar (1 packet) 100 g white chocolate 90 g pistachio paste GANACHE 40 ml heavy cream 125 g white chocolate GARNISH melted white chocolate unsalted pistachios Instructions: Grind the pistachios in a food processor. Crack the eggs into a deep bowl and add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture is light yellow and airy. Add the ground pistachios, sunflower oil, and milk. Mix briefly. Sift the flour and baking powder over the bowl and mix until smooth. Pour 400 g of the cake batter into a springform pan lined with parchment paper. Place the cake in a preheated oven at 175°C (350°F). Bake for 10 minutes. Meanwhile, prepare the pistachio mixture: Heat the milk together with the granulated sugar, vanilla sugar, and cornstarch in a pan over medium heat. Stir constantly with a whisk until the mixture thickens. Remove the pan from the heat, add the white chocolate, and let it sit for 1 minute. Stir until the chocolate is completely melted. Add the pistachio paste and mix until smooth. Transfer the pistachio mixture to a piping bag and set aside. After 10 minutes, carefully remove the cake from the oven. Pipe the pistachio mixture evenly over the cake. Pour the remaining cake batter over it. Return the cake to the oven and bake for another 30 minutes at 175°C (350°F), or until the cake is fully baked (check by inserting a skewer; each oven varies). Let the cake cool completely. Heat the heavy cream just below boiling point. Add the white chocolate (125 g), let it sit for 1 minute, and stir until smooth. Let it cool. Pour the cooled ganache over the cake. Cover and refrigerate for at least one night to set. Slice the cake into pieces. Garnish each piece with lines of melted white chocolate and sprinkle with finely chopped pistachios. Tips: A little texture in the finely ground pistachios (not fully powdered) adds extra flavor and a nice bite to the cake. Ovens can vary! Stick a skewer in the center of the cake. If it comes out (almost) dry, the cake is done. A few moist crumbs are okay, but not runny batter. Let the cake cool completely before pouring the ganache over it. Use a sharp knife when slicing. For neat, clean cuts, run your knife under hot water and wipe it clean after each slice. This will keep the edges crisp! Make the cake a day ahead. The flavors develop better if the cake sits overnight in the fridge. The texture will also improve! I used a 24 cm springform pan.

تفاصيلها لحالها لذة 🤤🍕💛

تفاصيلها لحالها لذة 🤤🍕💛

WHITE CHOCOLATE STRAWBERRY PIE (NO BAKE) #food #recipe #pie #dessert #chocolate #strawberry #nobake #tasty #easy #fy #fyp CREAM 30 ml heavy cream 75 g white chocolate 250 g mascarpone 40 g powdered sugar 8 g vanilla sugar (1 sachet) 24 g whipped cream stabilizer (3 klopfix) 500 ml heavy cream FILLING ladyfingers milk 200 g strawberries WHITE CHOCOLATE GANACHE 60 ml heavy cream 125 g white chocolate TOPPING grated coconut strawberries Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool. Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth. Cut the strawberries into pieces. Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top. For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly. Pour the ganache evenly over the cream layer. Sprinkle with grated coconut. Cover the cake and refrigerate overnight to set. Cut the cake into slices and garnish with fresh strawberries. Tips: Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps. Use cold cream when whipping. It gives the best firmness. Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base. Let the ganache cool to lukewarm before pouring it over the cake. Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely. Store in the fridge, up to 2 days for the best flavor and texture. Garnish the cake right before serving with fresh strawberries. You can use quartered strawberries arranged in a fan shape on each slice. Or add some white chocolate curls for an extra touch. I used a 24 cm (9.5 inch) springform pan for this recipe.

WHITE CHOCOLATE STRAWBERRY PIE (NO BAKE) #food #recipe #pie #dessert #chocolate #strawberry #nobake #tasty #easy #fy #fyp CREAM 30 ml heavy cream 75 g white chocolate 250 g mascarpone 40 g powdered sugar 8 g vanilla sugar (1 sachet) 24 g whipped cream stabilizer (3 klopfix) 500 ml heavy cream FILLING ladyfingers milk 200 g strawberries WHITE CHOCOLATE GANACHE 60 ml heavy cream 125 g white chocolate TOPPING grated coconut strawberries Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool. Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth. Cut the strawberries into pieces. Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top. For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly. Pour the ganache evenly over the cream layer. Sprinkle with grated coconut. Cover the cake and refrigerate overnight to set. Cut the cake into slices and garnish with fresh strawberries. Tips: Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps. Use cold cream when whipping. It gives the best firmness. Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base. Let the ganache cool to lukewarm before pouring it over the cake. Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely. Store in the fridge, up to 2 days for the best flavor and texture. Garnish the cake right before serving with fresh strawberries. You can use quartered strawberries arranged in a fan shape on each slice. Or add some white chocolate curls for an extra touch. I used a 24 cm (9.5 inch) springform pan for this recipe.

Réponse à @Street Foods Na si diam yi nieuw diapp rk niou xoll 😂😂😂 #football #realmadridfc #ucl #viral

Réponse à @Street Foods Na si diam yi nieuw diapp rk niou xoll 😂😂😂 #football #realmadridfc #ucl #viral

WHITE CHOCOLATE STRAWBERRY PIE (NO BAKE) #food #recipe #pie #dessert #chocolate #strawberry #nobake #tasty #easy #fy #fyp CREAM 30 ml heavy cream 75 g white chocolate 250 g mascarpone 40 g powdered sugar 8 g vanilla sugar (1 sachet) 24 g whipped cream stabilizer (3 klopfix) 500 ml heavy cream FILLING ladyfingers milk 200 g strawberries WHITE CHOCOLATE GANACHE 60 ml heavy cream 125 g white chocolate TOPPING grated coconut strawberries Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool. Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth. Cut the strawberries into pieces. Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top. For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly. Pour the ganache evenly over the cream layer. Sprinkle with grated coconut. Cover the cake and refrigerate overnight to set. Cut the cake into slices and garnish with fresh strawberries. Tips: Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps. Use cold cream when whipping. It gives the best firmness. Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base. Let the ganache cool to lukewarm before pouring it over the cake. Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely. Store in the fridge, up to 2 days for the best flavor and texture. Garnish the cake right before serving with fresh strawberries. You can use quartered strawberries arranged in a fan shape on each slice. Or add some white chocolate curls for an extra touch. I used a 24 cm (9.5 inch) springform pan for this recipe.

WHITE CHOCOLATE STRAWBERRY PIE (NO BAKE) #food #recipe #pie #dessert #chocolate #strawberry #nobake #tasty #easy #fy #fyp CREAM 30 ml heavy cream 75 g white chocolate 250 g mascarpone 40 g powdered sugar 8 g vanilla sugar (1 sachet) 24 g whipped cream stabilizer (3 klopfix) 500 ml heavy cream FILLING ladyfingers milk 200 g strawberries WHITE CHOCOLATE GANACHE 60 ml heavy cream 125 g white chocolate TOPPING grated coconut strawberries Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool. Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth. Cut the strawberries into pieces. Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top. For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly. Pour the ganache evenly over the cream layer. Sprinkle with grated coconut. Cover the cake and refrigerate overnight to set. Cut the cake into slices and garnish with fresh strawberries. Tips: Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps. Use cold cream when whipping. It gives the best firmness. Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base. Let the ganache cool to lukewarm before pouring it over the cake. Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely. Store in the fridge, up to 2 days for the best flavor and texture. Garnish the cake right before serving with fresh strawberries. You can use quartered strawberries arranged in a fan shape on each slice. Or add some white chocolate curls for an extra touch. I used a 24 cm (9.5 inch) springform pan for this recipe.

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