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@magadanish: Стримлю тут: Twitch - magadanish и hypovi4 #magadanish #романмагадан #твич #twitch

ТВИЧ - Magadanish
ТВИЧ - Magadanish
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Region: US
Tuesday 15 July 2025 16:47:06 GMT
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Comments

kittwixs51
ТГК:kittwixs :
будь здоров, рости большой
2025-07-15 17:32:56
2
d0ctor_vatson
d0ctor_vatson :
И кому же такой подарок прилетел? 🤣🤣🤣
2025-07-15 22:17:03
0
vika_vashchenko
vika :
хаахаа в конце прочитано 😂😁
2025-07-16 08:32:46
0
dimon4hik.ea
𝙳𝙸𝙼𝙾𝙽𝟺𝙷𝙸𝙺 :
ХАХАХ ЛЕГЕНДЫ , ИНТЕРЕСНО ТЫ МЕНЯ ПОМНИШЬ ?
2025-07-16 20:04:30
1
angelikaaivanova0
Angelin_ka🛐 :
Рома,с днём рождения.🎂
2025-07-16 05:56:47
3
vlaadpfccska70
vlaad-70 :
будь здоров Рома
2025-07-15 21:47:33
0
damir_nepobedim
Damir_Nepobedim :
когда стрим ?
2025-07-16 09:04:40
0
user8114900440053
Ирина Салабуда :
😁😁😁
2025-07-15 17:38:35
1
h1gan1
166 :
😂😂😂
2025-08-07 10:33:22
0
vashenko_94
Violetta Vashenko :
психический хоррор
2025-07-18 14:44:07
1
vilkamasha7
🧋🧋🫶 :
будь здоров
2025-07-15 16:53:16
1
vashenko_fan_edit
Create_Gribnik :
Зааавооооооз
2025-08-04 16:48:40
0
h1gan1
166 :
будь здоров
2025-08-07 10:33:30
0
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A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.
A classic worth mastering, Choux Pastry 101 🤌🏼 - Chocolate Profiteroles Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked For the vanilla custard: 6 egg yolks 225g caster sugar 45g corn flour 375ml milk 375ml cream 1 vanilla bean 45g unsalted butter For the chocolate topping: 300g good quality dark chocolate 100g cream 20g butter Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely. Custard: Whisk yolks, sugar and cornflour until pale. Heat milk, cream, and vanilla in a saucepan to a boil. Slowly whisk into yolk mix, then return to pan and cook, stirring, until thick. Off heat, stir in butter. Cool. Finish: Pipe custard into cooled choux from the side. Melt sugar in a saucepan without stirring until amber. Dip tops of buns into caramel and set aside to cool. Serve.

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