@n.ick_f1: Who has the best CELEBRATION? - Russell edit #f1 #f1tiktok #f1race #formula1 #f1edit #edit #f12026 #georgerussell #russell

Nick_F1

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Region: IT

Sunday 12 April 2026 15:00:00 GMT

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Comments

˚⊹ yannaaᰔ ˖𓍢ִִ໋ :

2026-05-06 14:31:56

7075

4w1en :

i missed T-Pose, it has been 2 damn GP man 🥹

2026-05-03 07:35:13

4145

Janik_tomášني :

Mogged 🤙🏾🤙🏾

2026-05-26 20:37:07

666

Klovesu :

the real best t pose

2026-07-04 03:50:02

24

nabi :

never expected that an esdeekid song is so perfect for george

2026-05-30 17:39:59

1

Robert Kubica :

his humble upgrade

2026-07-09 07:35:27

27

wani :

YOUR EDITING SKILLS?????

2026-05-04 19:28:54

233

𝕤𝕨𝕒𝕘✌︎︎ :

2026-04-13 16:06:26

155

ewi :

nahhhhhhh, that transition is fireeeeee, how y'all so good with this editing stuff

2026-06-16 15:29:40

144

Gela :

he got the first t pose for this year, more to come please 🙏😁

2026-05-04 12:49:18

104

nawara 🌹 :

Smoothest edit I have seen in a while

2026-06-19 22:36:40

12

Logan :

george go get your title man. lock in

2026-05-11 07:57:23

42

Taigh 9 :

God edit

2026-05-06 20:34:37

26

Dylan :

2026-05-10 19:59:51

43

Leila :

2026-05-11 23:33:25

29

pikoko071 :

That transition 😭🔥

2026-05-28 06:48:24

48

່tyas :

2026-05-05 11:09:12

62

muntaz dessert :

menghayati banget T pose nya

2026-06-13 07:14:21

6

𝓋𝒶𝒹𝓂𝓌. #𝒸𝓁 :

transition>>

2026-05-09 01:30:43

10

Meu :

100 races. One team. One driver who never gives up. George, thank you for 100 races of grit, teamwork, and fight in Mercedes

2026-06-15 14:00:58

8

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Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

i LOVE THIS PADDED TOP 💙 and the brand at the back shines!!! #tanktop #sportstanktop #fashion #tiktokshopsg #fyp

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