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@palomafiuzaoficial: Encuentra toda la colección en @Easy_opticas ❤️

palomafiuzaoficial
palomafiuzaoficial
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Region: PE
Friday 03 October 2025 13:21:33 GMT
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dalesska18
DALE💓😘😜🤪😝 :
tercera
2025-10-03 14:05:53
1
julianmontescorte
julian montes cortes :
eres hermosa bb
2025-10-04 09:53:28
0
easy_opticas
Easy_opticas :
Conoce más de la colección aqui! ✨
2025-10-03 17:06:41
0
anaidcarolin6
Anaid Carolin :
hermosa 😘
2025-10-03 13:49:03
0
luz.maria.castro
Luz maria Castro diaz :
❤️❤️❤
2025-10-04 04:17:04
0
elfujitivo007
kiosuke :
🥰🥰🥰
2025-10-04 01:29:55
0
antoniovasquez8453
Wilber88 :
😍😍😍😍
2025-10-04 00:43:53
0
rubengalvez493
rubengalvez493 :
👏👏👍
2025-10-03 18:18:28
0
user7692146263934
Kairo :
🌹
2025-10-03 17:38:38
0
omarcio_7ga
Edwin Omar Gallardo :
🥰🥰🥰
2025-10-03 13:28:18
0
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Other Videos

#cejour-là GO C'EST PARTIII #mamanaufoyer30
#cejour-là GO C'EST PARTIII #mamanaufoyer30
@Bop House 🥹🩷
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Ad | Berry Tartlets Recipe 🫐🤍 These tartelettes are delicate little treats in a floral shape . They look as if they came straight from a French patisserie.🥰 📝 Ingredients (for 4 tartelettes, Ø 9–10 cm) For the shortcrust pastry: • 150 g all-purpose flour (1 ¼ cups) • 75 g cold butter, cubed (5 ½ tbsp) • 50 g sugar (¼ cup) • 1 egg yolk • 1 tbsp cold water • 1 pinch of salt For the filling: • 4–5 tbsp fruit jam (e.g. homemade plum jam or any jam of your choice) For the pastry cream: • 250 ml milk (1 cup) • 2 egg yolks • 40 g sugar (3 tbsp) • 20 g cornstarch (2 ½ tbsp) • 1 tsp vanilla extract • 30 ml heavy cream, liquid (2 tbsp) For decorating: • about 100 g fresh blueberries • about 100 g fresh raspberries • a few hazelnut slices • powdered sugar for dusting 🤍 Instructions 1. Mix flour, sugar and salt. Add cold butter and rub into crumbs with your fingertips or a mixer. Add egg yolk and water, then quickly knead into a dough. Wrap in cling film and chill for 30 minutes. 2. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Grease the molds. Roll out the dough and cut circles for the bases. Cut strips for the sides, measure them and place into the molds, pressing them gently with your fingers (not too firmly). Prick the base with a fork, line with baking paper and fill with baking beans. Blind-bake for 15 minutes. Remove the beans and bake for another 15 minutes until golden brown. Let cool completely and carefully remove from the molds. 3. Heat the milk with vanilla extract. In a bowl, whisk egg yolks, sugar and cornstarch. Slowly pour in the hot milk while stirring, then return everything to the pot and cook, whisking constantly, until thickened. Transfer to a bowl, cover the surface with cling film and let cool completely. Once cooled, add the 30 ml liquid cream and beat with a hand mixer until smooth and creamy. 4. Spread jam over the cooled tart bases. Spoon pastry cream on top and smooth it out. Pipe lines from each petal edge toward the center, creating a flower pattern. 5. Decorate with blueberries, raspberries and hazelnut slices. Dust with powdered sugar just before serving. A charming, fruity and creamy delight 🤍
Ad | Berry Tartlets Recipe 🫐🤍 These tartelettes are delicate little treats in a floral shape . They look as if they came straight from a French patisserie.🥰 📝 Ingredients (for 4 tartelettes, Ø 9–10 cm) For the shortcrust pastry: • 150 g all-purpose flour (1 ¼ cups) • 75 g cold butter, cubed (5 ½ tbsp) • 50 g sugar (¼ cup) • 1 egg yolk • 1 tbsp cold water • 1 pinch of salt For the filling: • 4–5 tbsp fruit jam (e.g. homemade plum jam or any jam of your choice) For the pastry cream: • 250 ml milk (1 cup) • 2 egg yolks • 40 g sugar (3 tbsp) • 20 g cornstarch (2 ½ tbsp) • 1 tsp vanilla extract • 30 ml heavy cream, liquid (2 tbsp) For decorating: • about 100 g fresh blueberries • about 100 g fresh raspberries • a few hazelnut slices • powdered sugar for dusting 🤍 Instructions 1. Mix flour, sugar and salt. Add cold butter and rub into crumbs with your fingertips or a mixer. Add egg yolk and water, then quickly knead into a dough. Wrap in cling film and chill for 30 minutes. 2. Preheat the oven to 180 °C / 350 °F (top/bottom heat). Grease the molds. Roll out the dough and cut circles for the bases. Cut strips for the sides, measure them and place into the molds, pressing them gently with your fingers (not too firmly). Prick the base with a fork, line with baking paper and fill with baking beans. Blind-bake for 15 minutes. Remove the beans and bake for another 15 minutes until golden brown. Let cool completely and carefully remove from the molds. 3. Heat the milk with vanilla extract. In a bowl, whisk egg yolks, sugar and cornstarch. Slowly pour in the hot milk while stirring, then return everything to the pot and cook, whisking constantly, until thickened. Transfer to a bowl, cover the surface with cling film and let cool completely. Once cooled, add the 30 ml liquid cream and beat with a hand mixer until smooth and creamy. 4. Spread jam over the cooled tart bases. Spoon pastry cream on top and smooth it out. Pipe lines from each petal edge toward the center, creating a flower pattern. 5. Decorate with blueberries, raspberries and hazelnut slices. Dust with powdered sugar just before serving. A charming, fruity and creamy delight 🤍
Heavy - The Marias | part 50 #themarias #music #lyricalvideo #applemusic #fyp
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Đèn trung thì có nhạc hình baby three cho bé #dentrungthu #dentrungthuconhac #dentrungthuchobe @QUẾ ANH SĂN SALE
Đèn trung thì có nhạc hình baby three cho bé #dentrungthu #dentrungthuconhac #dentrungthuchobe @QUẾ ANH SĂN SALE


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