@roro..roro26:

ﺳَۅࢪيُهۃ|𝑆𝒐𝒓𝒆𝒂🖤

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Saturday 24 January 2026 19:40:44 GMT

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Comments

mon :

علشان كذا كان الدين يهتم فينا وبسلامتنا النفسيه في تحريم التصوير لان الرجوع له بذات اذا اشخاص غادرو الدنيا مولمه وموجعه

2026-02-03 18:32:24

18

Maysa :

وبعض الذكريات الحلوه ذكراها اللحين توجع القلب لان الي كانت معه ماعد معنا

2026-02-02 22:07:50

7

نونه✨ :

💔💔💔 ليت مافي ذكريات ليت الله يوم ياخذ عزيز يخفي الذكريات منا

2026-02-03 16:36:33

2

غـلا🎀 :

الله يازمن الضحكه والفرح راحت مع امي 💔 الله يرحمها

2026-02-03 03:53:21

2

SoGoKr :

اكره الذكريات جداً

2026-02-03 16:40:45

1

هہٰ۫۬دوء :

بعض الصور تلتقط بفرح لتحزنك في وقت لاحق ....

2026-01-25 17:39:33

3

مها :

😔☹️😩😟اي والله لما اشوف صور امي وهي مبسوطه احززززننن كثير

2026-02-03 22:29:56

1

yosha071 :

اشتقت لايام مضت 💔😭

2026-02-04 11:22:18

1

••𝕾𝕬𝕬𝕯•• :

بعض الصور تبقى بمثابة الواصل الوحيدالمتبقي من عمر ذكرى غالية

2026-02-03 21:28:26

1

. :

انشهد. موقادره اشوف الصور فيهم ولدي الله يمسح على قلبي يارب

2026-02-03 21:47:04

2

محمد :

صدقتي

2026-01-30 12:28:44

2

ْ :

الحمدلله على كل حال

2026-02-03 17:17:28

1

as_zxcvb6 :

صحيح🥺 والله العظيم كل مااشوف صور أخوي اتعب ولاعاد اتحمل الله يرحمه🥺 صرت مااروح للصور ابداً

2026-02-03 16:28:32

3

alzubidya84 :

😭😭😭فعلا

2026-02-02 01:36:20

1

wten186 :

والله اني اخاف أدخل الاستديو بجوالي لانه مليان صور اخوي الله يرحمه💔

2026-02-03 18:00:55

2

usery72cw0app8 :

وهم بي طعم الحار

2026-01-24 22:57:49

1

🦋 :

اي والله 💔💔

2026-02-03 15:15:17

1

حنين مكه :

صح😭😭😭

2026-02-04 22:07:27

2

Hanene :

2026-02-04 05:36:19

1

ALQAHTANI :

2026-02-05 16:55:25

1

ياسمين..🌸 :

عشان كذا انا مااصور لا جمعات ولا اي شي

2026-02-07 12:32:02

0

susu.2828 :

اي والله

2026-02-11 19:57:21

0

❤️الجنوبيه❤️ :

اااخ ياقلبي 💔😭

2026-02-09 20:33:00

0

Gigi :

عزالله

2026-02-07 15:54:18

0

اوجاع السنين💔 :

الله💔😭

2026-02-02 12:09:27

0

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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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