@fexigymm: #workout #gymmotivation #davidlaid

Hey bro ! gym
Hey bro ! gym
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Region: VN
Thursday 29 January 2026 02:34:15 GMT
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elysale_
Niera :
2026-02-03 12:51:46
19205
dastanovvv0
Dastanovvv01 :
2026-02-01 18:13:33
3623
rain_a_rain
rain :
I'll come back when I improve
2026-06-14 08:42:36
1
alexisdagot1
Lex :
Before
2026-02-03 03:47:24
2307
gi.ci70
✝️🔙 :
Jesus bless yall
2026-06-13 03:51:20
3
zeke_4570
zeke_4570 :
Jesus loves you all and He Died on the cross for your sins and God bless you all
2026-05-30 01:42:04
14
wwwwwayneee
wwwwwayneee :
Proud of u stranger
2026-02-04 02:15:29
727
gael_vaz16
️ :
2026-02-02 22:06:57
390
..danmasho1
MATT :
same place same phone same mirror different body
2026-03-27 12:19:29
87
rrre67
Kim. :
2026-02-02 12:04:24
49
dhhddudud61
kuka📀 :
2026-02-03 14:50:18
97
xu.ling.chiev.1
🪷 :
Me and my friends 🥲🥲
2026-03-20 09:17:01
71
y_0_p_1
SHADOW :
before
2026-05-30 01:08:19
6
longnht271
Kid trảng bom😭🙏 :
Tưởng bulking 😭🥀
2026-06-06 11:16:25
1
alex.escobar910
Alex Escobar :
Pensó que iba a quedar bien… pero quedó fue épico 😭
2026-02-03 00:13:25
109
choudokg
DlDO :
2026-03-21 11:56:36
5
nathan04237
￴ ￴ ￴￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :
Before
2026-05-29 22:29:45
5
lamspeex
LAMSPEEX🇹🇯 :
те кто говорят 2 разных человека , я бы не стал держать во рту 1 и тот же телефон
2026-02-01 12:09:32
1279
r_i_o_t37
—͞Ƭᴀʜꜱɪɴ :
2026-03-17 23:45:15
9
rony_max11
Rony Max :
Es increíble lo que se puede lograr cuando te lo propones y te disciplinas
2026-03-23 02:13:49
6
bastit.b
Basti :
2026-02-03 01:04:46
26
rxl5u
َ :
2026-02-02 18:40:11
7
sebasherre531
Cardenas 🦂 :
2026-02-03 22:56:04
26
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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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