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@papatrainer91: 📍Paris, France🇫🇷❤️

papatrainer91
papatrainer91
Open In TikTok:
Region: FR
Monday 12 January 2026 11:12:11 GMT
131226
8742
190
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Music

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No Watermark .mp4 (3.91MB) No Watermark(HD) .mp4 (2.58MB) Watermark .mp4 (0MB) Music .mp3

Comments

whitenorman
Norman-white :
beautiful 😍
2026-02-16 14:07:49
97
antonisargyrides1
antonisargyrides1 :
Very nice 🥰🌷
2026-02-05 13:27:18
80
fatima.benmehidi
Tima_ben :
Paris Paris paris 😂❤️❤️❤️❤️❤️
2026-01-12 11:18:03
95
phng47122
Aurore :
So romantic 🥰
2026-01-16 12:30:40
34
bassem.kheir
Bassem kheir :
Paris, beauté et élégance
2026-03-02 03:18:24
38
mariedeville17
Moriane Devillers :
No
2026-03-06 21:48:51
15
kishakiss13
Steffanie :
France 🥹❤️
2026-02-26 00:15:37
16
every.day.europe
Everyday Europe :
Amazing place
2026-01-25 02:19:16
14
plan.fiable35
PLAN.FIABLE :
Paris
2026-04-03 23:40:22
5
mohamedbeneddine91
mohamedbeneddine91 :
Marseille
2026-01-18 14:43:45
19
moda8255
Moda :
Lovely 🥰
2026-02-07 09:58:59
17
sergej_stephen
Сергій :
Краса….. Супер❤️❤️❤️
2026-02-09 20:27:59
17
doloressantos3
Dolores :
maravilha 👏👏
2026-02-08 03:00:17
22
sahil_danishyar1
Sahil in Berlin 🇩🇪 :
Nice
2026-02-08 23:05:28
41
emiliaha75sabb
said iwenga :
⅞🥰🥰🥰
2026-02-15 06:06:16
42
elie.creation
Elie Creation :
Joli
2026-03-01 13:32:51
7
user2069973984368
Céline DÉON :
je me présente Céline je suis ravie de faire connaissance
2026-03-02 09:28:06
10
judithada123
Judith Ada :
salut
2026-03-04 13:29:17
9
kethelin966
kethelin :
Sonho 🥹♥️
2026-01-12 12:04:41
42
ivana.varentu
Ivana varentu :
Coucou 👋
2026-02-19 22:12:52
12
lauridelasalle
Lauri de la salle :
je suis célibataire
2026-02-19 20:07:32
21
myliana314
Myliana :
cette ville m'a beaucoup aidé à surmonter mes peines de cœur 💔
2026-02-13 11:36:19
20
patriziacatapano
Patrizia Catapano💕 :
meravigliosa 👏👏🌹🌺❤️
2026-01-14 15:02:35
17
papodeamora.oficial
By Talita Silva :
Vem setembro 😍
2026-01-25 12:42:21
14
elianazanches
Eliana😍 :
Pronto 🙏
2026-02-12 15:36:07
17
To see more videos from user @papatrainer91, please go to the Tikwm homepage.

Other Videos

Pyar Naal Na Sahi | Eid Ka Samaa #SamaaTV #EidKaSamaa #BariEid #EidulAdha #attaullahessakhelvi #TaufeeqButt #AhsanKhan #PyarNaalNaSahi
Pyar Naal Na Sahi | Eid Ka Samaa #SamaaTV #EidKaSamaa #BariEid #EidulAdha #attaullahessakhelvi #TaufeeqButt #AhsanKhan #PyarNaalNaSahi
The same wallpaper in the lower left corner,you can download it and set it as your phone wallpaper #capcutforus #capcutpioneer #capcut #wallpaper #livewallpaper
The same wallpaper in the lower left corner,you can download it and set it as your phone wallpaper #capcutforus #capcutpioneer #capcut #wallpaper #livewallpaper
esse vestido que fui no domingo ❤️#gospel #mulhuresmaravilhosas #cultodejovens #transformation #pentencostal
esse vestido que fui no domingo ❤️#gospel #mulhuresmaravilhosas #cultodejovens #transformation #pentencostal
🙌🏻🥺💔 #fvp #ateeq_official112 #urdupoetry #foryoupage #poetrystatus
🙌🏻🥺💔 #fvp #ateeq_official112 #urdupoetry #foryoupage #poetrystatus
#creatorsearchinsights
#creatorsearchinsights
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!
Red Velvet x Cinnamon Scrolls - the combo you never knew you needed 🤤 Ever wondered what makes red velvet? It’s just a splash of red food colouring with a subtle blend of cocoa with a tangy twist, usually from a cream cheese frosting. - Red Velvet Cinnamon Rolls Makes 12 For the dough: 3 cups bread flour (375g) 1 teaspoon salt (5g) 3 tablespoons caster sugar (35g) 2 teaspoons dried yeast (6g) 1 large egg 75 grams unsalted butter, softened ¾ cup full cream milk (185ml) 2tsp (10ml) red food colouring 1tbsp (20g) cocoa power 1 tablespoon vegetable oil (20ml) For filling: 250g butter, softened 75g brown sugar 2tsp cinnamon powder 1 egg For the Icing: 200g cream cheese 100g butter 210g icing sugar Combine all the dough ingredients in a mixer with a dough hook and mix for about 10 to 15 minutes, until the dough is smooth and shiny. Place the dough in a greased bowl and let it bulk proof for around an hour, or until it doubles in size. For the filling, mix all the filling ingredients using an electric mixer with a paddle attachment until well combined. After the dough has proofed, roll it out on a lightly floured surface to about half a centimeter thick. Spread the filling evenly over the dough. Roll it up tightly, then cut it into 12 equal pieces. Place them on a lined baking tray and let them proof again until doubled in size. Bake at 180°C for 20 to 30 minutes, or until cooked through. To make the glaze, mix all the icing ingredients with a paddle attachment, then microwave until it’s runny. Drizzle it over the slightly cooled scrolls, and they’re ready to serve!

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