@tur_f45: أنكرا ميسي قول قول قول #ميسي#برشلونة#المصمم_حمد #team_rm7🦸🏻‍♂️👑

𓆩𝐇𝐀𝐌𝐀𝐃𓆪
𓆩𝐇𝐀𝐌𝐀𝐃𓆪
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Friday 03 October 2025 07:57:21 GMT
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user26128799398297
نايف :
تعرف ذا
2026-07-18 07:04:21
1
taek.guk.2
SON 🎸 :
يا زلمه شو هاد الابداع 🫰🏻✨
2025-10-03 12:34:33
210
msn.15k
ڪرآر الحآڪم :
معناها : الكرة مع ميسي الكرة مع ميسي
2025-10-03 23:48:01
69
moayadwaleed7
مؤيد وليد :
ايش معنى انكرا ميسي
2025-10-03 20:58:26
15
user9965805056171
.عَــــتــــب 🎀🎗️.. :
اسطوره حقيقيه تجاهلها الكثيرررر
2026-05-11 11:53:48
1
mmhmmaa.yyy
المصمم تهون 💫💥 :
راحت ايام ابو تياكووو😥😞
2025-10-03 15:22:00
31
jamiehms0
wnsjhejensnd :
2025-10-21 05:05:59
2
opp.o81
ياسين كايا :
2026-02-16 23:02:30
1
.laren23
🩶،، :
🥹💔ميسيي
2026-05-14 13:32:12
1
alnamany111
مروان :
2025-10-03 17:01:17
18
abddahi482
WXguio :
ذلي قالها عاقل والله
2026-05-26 12:26:01
1
user9913369681113
ّبلعبيد العاصيه🔥👋🏻 :
❤️‍🔥❤️‍🔥☝️😈☝️❤️‍🔥❤️‍🔥 ميسي الأسطورة بدون منازع
2025-10-03 17:28:34
8
39a.a.a1
كاديSRT :
ولله ايامك يا مسي 🥺🥺
2025-10-04 19:09:05
5
waadssaudit
نايف المنهالي :
10🥰🥰🥰🥰🥰🥰🥰🥰
2025-10-06 04:44:14
1
user4948546306982
جوهر الجري :
شو معنى انكرا ميسي
2025-10-03 17:10:57
5
jdhf922
آبہرآهہيہمہ⛎ :
🥰🥰
2025-10-05 08:59:53
5
user3013881047081
عمر موسى النويسي :
المعلق عربي او انجليزي اذا كان عربي كيف عرف
2025-10-03 13:47:31
5
m_zif
محمد :
نشرته صعد بس 12k 💔
2025-10-19 13:18:49
1
hasn..98
حسن ال خالد :
لا يمكن نسيانه
2025-10-06 17:14:17
1
noralden.jamal4
noralden jamal :
2025-10-08 04:26:36
1
kt____58
حارث البرشلوني :
2025-10-14 08:21:37
2
mutairi_305_q8
﮼المطيري🇰🇼 :
حتى كرستيانو تره
2025-10-05 11:56:54
1
xe__040
ᥫ᭡ علوشــــــ 𓆪 🇸🇩 :
This is me 😹😹
2025-10-06 10:15:02
3
fsssjmnvsmj
موســى فــراس ،🥇 :
لحظه ادراك هاي اللحظت بعد متنع ابد 💔
2025-10-06 23:34:15
2
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Other Videos

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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