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@novacoloritalia: Calcecruda, Italian lime and clay. From earth to earth. Creating layers with Calcecruda… the magic on the wall is yet to arrive ✨ #novacolor #calcecruda #coatings #lime #clay

novacolor
novacolor
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Region: IT
Monday 07 July 2025 13:03:58 GMT
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Comments

ziggychekzakariac
Cirta Déco Art :
my favourite
2025-08-01 13:52:23
1
velontiqi
َ :
that looks like something I'd use on a vault
2025-07-07 22:43:51
0
novacoloritalia
novacolor :
💚
2025-07-08 13:14:58
0
user1187882292155
user1187882292155 :
😂😂😂
2025-07-11 12:30:26
0
fabriziocampione
Fabrizio Campione641 :
❤️
2025-08-22 00:08:21
0
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Arsenio’s Crazy Crunch Churros 🔥 Ingredients Churros 1 cup water ¼ cup butter 1 tbsp sugar Pinch of salt 1 cup flour 1 egg 1 tsp vanilla Oil, for frying Cinnamon Sugar ½ cup sugar 2 tsp cinnamon Ganache 4 oz dark chocolate 4 oz heavy cream Pinch of sugar Method Bring water, butter, sugar and salt to a boil. Remove from heat, add the flour and mix until a dough forms. Let cool slightly. Add the egg and vanilla and mix until fully combined. Transfer to a piping bag and pipe into churros. Fry at 340–350°F for 6–8 minutes, flipping halfway through, until deep golden brown and cooked through in the center. While hot, toss in the cinnamon sugar until fully coated. For the ganache, combine the chocolate, heavy cream and a pinch of sugar. Microwave in 20-second bursts, stirring between each, until smooth. Let cool to 90–95°F. THE CRUNCH IS INSANE 🤯
Arsenio’s Crazy Crunch Churros 🔥 Ingredients Churros 1 cup water ¼ cup butter 1 tbsp sugar Pinch of salt 1 cup flour 1 egg 1 tsp vanilla Oil, for frying Cinnamon Sugar ½ cup sugar 2 tsp cinnamon Ganache 4 oz dark chocolate 4 oz heavy cream Pinch of sugar Method Bring water, butter, sugar and salt to a boil. Remove from heat, add the flour and mix until a dough forms. Let cool slightly. Add the egg and vanilla and mix until fully combined. Transfer to a piping bag and pipe into churros. Fry at 340–350°F for 6–8 minutes, flipping halfway through, until deep golden brown and cooked through in the center. While hot, toss in the cinnamon sugar until fully coated. For the ganache, combine the chocolate, heavy cream and a pinch of sugar. Microwave in 20-second bursts, stirring between each, until smooth. Let cool to 90–95°F. THE CRUNCH IS INSANE 🤯
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