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@timetotiime: #fyp #baddie #cachirula

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Thursday 24 April 2025 23:55:22 GMT
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I read 54 books in a year and these are 5 books that I think everyone should read before they die. Bit different to my usual content but thought I’d change it up for 1 vid, so let me know what you think :) #BookTok #bookaweek
I read 54 books in a year and these are 5 books that I think everyone should read before they die. Bit different to my usual content but thought I’d change it up for 1 vid, so let me know what you think :) #BookTok #bookaweek
如果你已经为自己定下了目标，那就从现在开始行动，不要总想着把计划留到明天。时间不会因为你的犹豫而停下，机会也不会一直等待一个迟迟不肯出发的人。真正的改变，从来不是靠想象实现的，而是从你迈出的第一步开始。 #迈巴赫 #luxurylife #mercedes #viralvideo #creatorsearchinsights
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🇫🇷CAKE VANILLE (pour 4 cakes individuels de 10cm) : -1 œuf -30g beurre à faire brunir -40g huile -50g sucre -30g mélasse -1cac fleur de sel -1cat bicarbonate -1cat levure chimique -vanille -125g farine -75g lait Mélanger le sucre, la mélasse, l’huile et le beurre noisette. Ajouter l’œuf et mélanger. Ajouter la farine, le sel, la levure, la vanille et le bicarbonate. Quand la pâte n’a plus de grumeaux, ajouter le lait. Cuisson 15-18min à 160 degrés. Laisser refroidir puis pocher la crème mascarpone en créant une piscine gonflable😂✨ CRÈME MASCARPONE : -150g mascarpone -200g crème liquide -vanille -1 à 2cac de sucre glace Tout monter en chantilly, pocher la surface des gâteaux (bien refroidis) puis faire un boudin de sécurité, passer au congélateur 30min puis verser le butterscotch bien refroidis✨ BUTTERSCOTCH : -40g sucre -30g mélasse -25g beurre -100g crème liquide 30% -fleur de sel à la fin Tout faire chauffer à feu doux, laisser porter à ébullition 3min, éteindre le feu puis laisser refroidir entièrement. COQUES : -180g chocolat blanc -180g beurre de cacao 🇬🇧VANILLA CAKES (makes 4 individual 10 cm cakes): -1 egg -30g butter, browned -40g oil -50g sugar -30g molasses -1 tsp sea salt -1 tsp baking soda -1 tsp baking powder -vanilla -125g flour -75g milk Mix the sugar, molasses, oil and browned butter together. Add the egg and mix. Add the flour, salt, baking powder, vanilla and baking soda. Once the batter is smooth and lump-free, add the milk. Bake at 160°C for 15–18 minutes. Let cool completely, then pipe the mascarpone cream on top, creating a little inflatable pool 😂✨ MASCARPONE CREAM: -150g mascarpone -200g heavy cream -vanilla -1–2 tsp powdered sugar Whip everything together until thick and fluffy. Pipe onto the completely cooled cakes, then pipe a raised border around the edges to create a little pool. Freeze for 30 minutes before pouring over the completely cooled butterscotch ✨ BUTTERSCOTCH: -40g sugar -30g molasses -25g butter -100g heavy cream (30% fat) -sea salt, added at the end Add everything to a saucepan and heat over low heat. Bring to a boil and let simmer for 3 minutes. Turn off the heat and allow to cool completely. CHOCOLATE SHELLS: - 180g white chocolate - 180g cocoa butter #onregardequoi #harrypotter #butterbeer
🇫🇷CAKE VANILLE (pour 4 cakes individuels de 10cm) : -1 œuf -30g beurre à faire brunir -40g huile -50g sucre -30g mélasse -1cac fleur de sel -1cat bicarbonate -1cat levure chimique -vanille -125g farine -75g lait Mélanger le sucre, la mélasse, l’huile et le beurre noisette. Ajouter l’œuf et mélanger. Ajouter la farine, le sel, la levure, la vanille et le bicarbonate. Quand la pâte n’a plus de grumeaux, ajouter le lait. Cuisson 15-18min à 160 degrés. Laisser refroidir puis pocher la crème mascarpone en créant une piscine gonflable😂✨ CRÈME MASCARPONE : -150g mascarpone -200g crème liquide -vanille -1 à 2cac de sucre glace Tout monter en chantilly, pocher la surface des gâteaux (bien refroidis) puis faire un boudin de sécurité, passer au congélateur 30min puis verser le butterscotch bien refroidis✨ BUTTERSCOTCH : -40g sucre -30g mélasse -25g beurre -100g crème liquide 30% -fleur de sel à la fin Tout faire chauffer à feu doux, laisser porter à ébullition 3min, éteindre le feu puis laisser refroidir entièrement. COQUES : -180g chocolat blanc -180g beurre de cacao 🇬🇧VANILLA CAKES (makes 4 individual 10 cm cakes): -1 egg -30g butter, browned -40g oil -50g sugar -30g molasses -1 tsp sea salt -1 tsp baking soda -1 tsp baking powder -vanilla -125g flour -75g milk Mix the sugar, molasses, oil and browned butter together. Add the egg and mix. Add the flour, salt, baking powder, vanilla and baking soda. Once the batter is smooth and lump-free, add the milk. Bake at 160°C for 15–18 minutes. Let cool completely, then pipe the mascarpone cream on top, creating a little inflatable pool 😂✨ MASCARPONE CREAM: -150g mascarpone -200g heavy cream -vanilla -1–2 tsp powdered sugar Whip everything together until thick and fluffy. Pipe onto the completely cooled cakes, then pipe a raised border around the edges to create a little pool. Freeze for 30 minutes before pouring over the completely cooled butterscotch ✨ BUTTERSCOTCH: -40g sugar -30g molasses -25g butter -100g heavy cream (30% fat) -sea salt, added at the end Add everything to a saucepan and heat over low heat. Bring to a boil and let simmer for 3 minutes. Turn off the heat and allow to cool completely. CHOCOLATE SHELLS: - 180g white chocolate - 180g cocoa butter #onregardequoi #harrypotter #butterbeer
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