@cescbozzo: I feel Bonita @Cata Anelli Recuerda seguirme en IG y en YOUTUBE! @cesc_bozzo #fyp #foryoupage #parati #chileP #skits #acting #cescbozzo #🇨🇱 #chileno #seachei #cesc

Francesco Bozzo
Francesco Bozzo
Open In TikTok:
Region: CL
Thursday 06 February 2025 00:24:51 GMT
323071
68804
210
5103

Music

Download

Comments

liam.alcantara21
𝕷𝖎𝖆𝖒🎱 :
Por fin conozco a mi madre🤩
2025-02-06 00:48:06
5621
je_suis_precieux
AleRicci• (Tuvieja's Version) :
cómo que él no es su propia pareja?
2025-02-06 01:52:40
2989
jaz2464
jaz>>> :
ME DIO DEMASIADA TERNURA LA CARITA DE SU NOVIA 😭❤
2025-02-06 05:29:07
471
pretty_b_25
Bailey :
LE ESTÁ HACIENDO INFIEL AL VILLANO 😭
2025-02-06 02:21:15
1063
_.solamente_.yo._
yo😶 :
como que tu no eres tú propia pareja? 😭
2025-02-07 20:33:53
6
inthe.sky.with.diamonds
🪻𝐿𝓊𝒸𝓎 𝒮𝒶𝓁𝒶𝓈🪻 :
cómo que no sales contigo mismo??? 🤨😮❗
2025-02-06 00:46:34
470
mitzuki_302
★mitzuki★ :
jsjsjsjjsjs ,ya casense ustedes dos 🗣️‼️‼️
2025-02-06 00:33:19
43
5_alicia
Alicia 🫀🦋 :
Uno = porfin conozco a mi mami 😈 Dos = le esta siendo infiel a mi papi el villano 👿
2025-02-06 18:54:37
35
xmochacatx
ᓚᘏᗢ :
QUE BONITAAAA (ni me di cuenta quién era por la mascarilla JAJA)
2025-02-06 02:15:37
30
_jezuzzz
Jisus :
Mi vieja y una tal Cata Anelli
2025-02-06 00:31:20
116
copitodenieve._2
° . ○..°fenix🏀)♡⋅˚₊‧ ୨୧ ‧₊ :
LE ERES INFIEL AL VILLANO😭(JAHSKAJAJ)
2025-02-06 01:52:16
210
hola_72321
𖦹°.ೃ࿔*𖤓⋆hola𖤓⋆.ೃ࿔*𖦹° :
your look bonita I FEEAL BONITAAA💗💗💗
2025-02-06 00:28:50
54
laleluli02
popopo :
You're so pretty you feel pretty
2025-02-06 07:45:55
1
lovrostrb
mandi :
primeraa
2025-02-06 00:26:32
0
gabby.252938
★Gaby★ 🎧 :
QUE VIVAN LOS NOVIOOOS 🔥🔥🔥
2025-02-06 03:05:12
0
mxxn.tea_
𝙘𝙤𝙘𝙤𝙖 𝙡𝙤𝙫𝙚𝙧☕ :
No way,nuevo personaje desbloqueado 🔥
2025-02-07 00:25:09
29
ariadnevicente87
Ignis ૮₍。´ᴖ ˔ ᴖ`。₎ა 🪷 :
ay pero qué bonitos 😭😭😭
2025-02-23 00:36:53
1
_.layla_.v
🌷💫💫layla💫💫🌷 :
q lindo el amor JSJSJ
2025-02-09 01:10:51
0
saraii501
sarai :) :
y el villano ?? ...
2025-02-06 18:09:07
1
lionelmessi77714
Lionel Messi :
la novia es demasiado adorable😭
2025-02-07 01:13:50
92
hierba_mal4
Una Tonta :
"I feel bonita. [facewithrollingeyes]"
2025-03-05 17:03:05
1
gqbidiazz
gabi :
Los dos se parecen 😭😭 l
2025-02-07 05:47:12
0
meli_2355
Mela_candia :
MI MAMÁAAAA
2025-02-06 18:34:23
0
igarvar
IGarVar :
que suerte tener a alguien
2025-02-07 05:05:31
0
nicorobinxfrankycanon
I love Nico Robin 🥹 :
MIS PAPISSS. 😜
2025-02-06 01:47:32
3
To see more videos from user @cescbozzo, please go to the Tikwm homepage.

Other Videos

My sourdough chocolate almond brioche buns. Soft, naturally leavened dough with a creamy chocolate filling inside shaped into little braids. This is my original recipe, and they taste even better than they look!  Ingredients – Sourdough Brioche Dough 	•	560 g bread flour (high in protein) 	•	125 g active sourdough starter (100% hydration) 	•	300 ml whole milk  	•	1 egg + 1 yolk (room temperature) 	•	60 g honey 	•	1 tbsp vanilla extract 	•	12 g salt 	•	95 g unsalted butter (cubed, soft but not melted) Ingredients – Creamy Chocolate Almond Filling 	•	150 g semisweet chocolate (55–65%) 	•	70 g heavy cream 	•	45 g unsalted butter 	•	1 tbsp almond cream (or almond butter) 	•	1 tsp vanilla extract 	•	¼ tsp salt 	•	½ tsp cornstarch (dissolved in 1 tsp water) ⸻ Preparation – Filling (Can be made 1 day ahead) 	1.	Heat the heavy cream until it just begins to boil. 	2.	Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. 	3.	Add the butter, almond cream, vanilla, salt, and dissolved cornstarch. Mix well. 	4.	Chill for 1–2 hours until firm and scoopable. You can pre-roll into balls to make shaping easier. ⸻ Preparation – Dough 1. Autolyse (Optional but recommended) 	•	Mix flour and milk. Rest for 30 minutes. 2. Mixing 	•	Add sourdough starter, egg, yolk, honey, vanilla, and salt. Mix until combined (medium kneading). 	•	Gradually add butter while kneading, until dough is smooth and elastic. 	•	Use a mixer (8–12 min) or knead by hand (15–20 min with resting). 3. Bulk Fermentation 	•	Place dough in a lightly greased bowl. Ferment for 4–6 hours at 24–26 °C (75–79 °F), or until it rises about 60–70%. 	•	Perform 1–2 stretch and folds during the first half. 4. Cold Fermentation 	•	Refrigerate the dough for 8–12 hours . Thi#Thisroves flavor and makes shaping easier. Shaping – Braided “Comb” Style 	1.	Divide dough into 12 pieces (90–95 g each). Shape into smooth balls. 	2.	Roll each into an oval (~12 × 8 cm). 	3.	Place a ball of filling on the upper half. 	4.	Make thin vertical cuts on the lower half using a knife or cutter (like a comb). 	5.	Fold the top half over the filling. 	6.	Roll up from the cut end toward the top, sealing gently. 	7.	Place seam-side down on a tray lined with parchment paper. Final Proof 	•	Let rise 3–5 hours at room temperature until puffy and nearly doubled. Baking 	1.	Preheat oven to (350 °F). 	2.	Brush with beaten egg for shine  	3.	Bake for 18–22 minutes, or until golden. 	4.	Cool on a wire rack. The filling will remain creamy inside. #sourdough #sourdoughbrioche #brioche #homebaking #chocolate #EasyRecipes #bakingtok #CapCut
My sourdough chocolate almond brioche buns. Soft, naturally leavened dough with a creamy chocolate filling inside shaped into little braids. This is my original recipe, and they taste even better than they look! Ingredients – Sourdough Brioche Dough • 560 g bread flour (high in protein) • 125 g active sourdough starter (100% hydration) • 300 ml whole milk • 1 egg + 1 yolk (room temperature) • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter (cubed, soft but not melted) Ingredients – Creamy Chocolate Almond Filling • 150 g semisweet chocolate (55–65%) • 70 g heavy cream • 45 g unsalted butter • 1 tbsp almond cream (or almond butter) • 1 tsp vanilla extract • ¼ tsp salt • ½ tsp cornstarch (dissolved in 1 tsp water) ⸻ Preparation – Filling (Can be made 1 day ahead) 1. Heat the heavy cream until it just begins to boil. 2. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. 3. Add the butter, almond cream, vanilla, salt, and dissolved cornstarch. Mix well. 4. Chill for 1–2 hours until firm and scoopable. You can pre-roll into balls to make shaping easier. ⸻ Preparation – Dough 1. Autolyse (Optional but recommended) • Mix flour and milk. Rest for 30 minutes. 2. Mixing • Add sourdough starter, egg, yolk, honey, vanilla, and salt. Mix until combined (medium kneading). • Gradually add butter while kneading, until dough is smooth and elastic. • Use a mixer (8–12 min) or knead by hand (15–20 min with resting). 3. Bulk Fermentation • Place dough in a lightly greased bowl. Ferment for 4–6 hours at 24–26 °C (75–79 °F), or until it rises about 60–70%. • Perform 1–2 stretch and folds during the first half. 4. Cold Fermentation • Refrigerate the dough for 8–12 hours . Thi#Thisroves flavor and makes shaping easier. Shaping – Braided “Comb” Style 1. Divide dough into 12 pieces (90–95 g each). Shape into smooth balls. 2. Roll each into an oval (~12 × 8 cm). 3. Place a ball of filling on the upper half. 4. Make thin vertical cuts on the lower half using a knife or cutter (like a comb). 5. Fold the top half over the filling. 6. Roll up from the cut end toward the top, sealing gently. 7. Place seam-side down on a tray lined with parchment paper. Final Proof • Let rise 3–5 hours at room temperature until puffy and nearly doubled. Baking 1. Preheat oven to (350 °F). 2. Brush with beaten egg for shine 3. Bake for 18–22 minutes, or until golden. 4. Cool on a wire rack. The filling will remain creamy inside. #sourdough #sourdoughbrioche #brioche #homebaking #chocolate #EasyRecipes #bakingtok #CapCut

About