@junzlan: 엄앤안얼합ㄹㅈㄷ #keonho #seonghyeon #cortis #fyp

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Friday 08 May 2026 13:11:09 GMT

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Comments

마메치 :

엄성현💗안건호💗나

2026-06-22 16:53:40

0

ummsean :

닮았는데분위기가달라서다른맛이있음

2026-05-08 17:53:24

200

mangostin😵‍💫 :

쌍둥이...ㅠㅠ

2026-07-21 03:27:45

0

주훈나 :

ㅈㄴ 야르~~

2026-05-08 13:24:21

79

_yuxnm1 :

얘네 처음볼때 쌍둥인쥴 앎

2026-07-30 18:42:40

1

김지아 :

누가 누구인지모르겟어요..

2026-06-25 13:04:21

1

รอมอั้ก# :

2026-07-02 16:44:24

0

김아중 :

엄셩코개높아

2026-05-25 04:39:55

4

윤영 :

09끼리 이래도 되는거에요??? ㅈㄴ 잘생겻네

2026-05-08 14:04:34

9

springcolor__ :

엄껀사랗해

2026-05-23 12:08:51

3

minh minh là mặt trời nhỏ :

@C₈H₁₁NO₂

2026-07-06 17:30:18

1

hsoagnmkju :

🫠☝🏻

2026-06-23 18:17:32

1

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Crispy Cocoa Crepe Roll
Ingredients
Chocolate Crepe Sheets
• 2 large eggs
• 20g granulated sugar
• 200g whole milk
• 90g cake flour
• 10g Dutch-process cocoa powder
• 18g unsalted butter, fully melted
Pistachio Cream Filling
• 400g heavy whipping cream
• 10g granulated sugar
• 15g pistachio paste
Crispy Chocolate Shell Glaze
• 130g dark chocolate
• 30g coconut oil
• Chopped hazelnuts (as needed for garnish & texture)
Instructions
Chocolate Crepe
1. Whisk eggs and granulated sugar together until well combined, then pour in whole milk and stir to blend evenly.
2. Sift cake flour and cocoa powder into the milk-egg mixture, whisking gently until a lump-free smooth batter forms.
3. Stir in the cooled melted unsalted butter until fully incorporated. Sift the entire batter 1 to 2 times to achieve an ultra-smooth consistency for thin, flawless crepes.
4. Preheat a non-stick skillet over medium-low heat. Ladle an appropriate amount of batter into the pan center, then quickly tilt and rotate the skillet to spread the batter into a uniform thin round sheet. Cook on low heat until the surface is fully set and tiny air bubbles emerge, then invert the pan onto a plate to release the crepe.
5. Repeat the process to make a total of 8–10 crepe sheets. Lay the finished crepes flat and allow them to cool completely to room temperature before assembly.
Pistachio Whipped Cream
1. Add granulated sugar to chilled heavy whipping cream. Whip the cream until stiff peaks form, with distinct sharp texture lines and firm, upright peaks when the whisk is lifted.
2. Add pistachio paste to the whipped cream, performing a gentle folding motion until the paste is evenly distributed with no streaks.
Assemble
1. Take one cooled chocolate crepe and fold it in half horizontally. Spread a smooth, even layer of pistachio whipped cream along the center of the folded crepe.
2. Roll the crepe tightly from one end to form a compact, neat log shape. Place the assembled roll in the freezer to firm up for 30–40 minutes.
Crispy Chocolate Shell Glaze
1. Place dark chocolate and coconut oil in a heat-safe bowl. Melt the mixture over a 50–60°C double boiler, stirring continuously until completely smooth and homogeneous.
2. Remove the bowl from the double boiler. Let the glaze cool to approximately 35°C (mildly warm to the touch). Using overheated glaze will melt the frozen cream filling.
3. Fold chopped hazelnuts into the cooled chocolate glaze and mix evenly.
Glaze and Final Chilling
1. Remove the firm chilled crepe roll from the freezer and place it on a wire rack. Pour the chocolate hazelnut glaze evenly over the entire roll; apply a second coat for full coverage if desired.
2. Immediately sprinkle extra chopped hazelnuts on the surface before the glaze sets completely.
3. Place the finished roll in the refrigerator and chill for 1–2 hours until the chocolate glaze fully hardens, then serve.#Recipe #dessert #EasyRecipe #crepe #fyp

Crispy Cocoa Crepe Roll Ingredients Chocolate Crepe Sheets • 2 large eggs • 20g granulated sugar • 200g whole milk • 90g cake flour • 10g Dutch-process cocoa powder • 18g unsalted butter, fully melted Pistachio Cream Filling • 400g heavy whipping cream • 10g granulated sugar • 15g pistachio paste Crispy Chocolate Shell Glaze • 130g dark chocolate • 30g coconut oil • Chopped hazelnuts (as needed for garnish & texture) Instructions Chocolate Crepe 1. Whisk eggs and granulated sugar together until well combined, then pour in whole milk and stir to blend evenly. 2. Sift cake flour and cocoa powder into the milk-egg mixture, whisking gently until a lump-free smooth batter forms. 3. Stir in the cooled melted unsalted butter until fully incorporated. Sift the entire batter 1 to 2 times to achieve an ultra-smooth consistency for thin, flawless crepes. 4. Preheat a non-stick skillet over medium-low heat. Ladle an appropriate amount of batter into the pan center, then quickly tilt and rotate the skillet to spread the batter into a uniform thin round sheet. Cook on low heat until the surface is fully set and tiny air bubbles emerge, then invert the pan onto a plate to release the crepe. 5. Repeat the process to make a total of 8–10 crepe sheets. Lay the finished crepes flat and allow them to cool completely to room temperature before assembly. Pistachio Whipped Cream 1. Add granulated sugar to chilled heavy whipping cream. Whip the cream until stiff peaks form, with distinct sharp texture lines and firm, upright peaks when the whisk is lifted. 2. Add pistachio paste to the whipped cream, performing a gentle folding motion until the paste is evenly distributed with no streaks. Assemble 1. Take one cooled chocolate crepe and fold it in half horizontally. Spread a smooth, even layer of pistachio whipped cream along the center of the folded crepe. 2. Roll the crepe tightly from one end to form a compact, neat log shape. Place the assembled roll in the freezer to firm up for 30–40 minutes. Crispy Chocolate Shell Glaze 1. Place dark chocolate and coconut oil in a heat-safe bowl. Melt the mixture over a 50–60°C double boiler, stirring continuously until completely smooth and homogeneous. 2. Remove the bowl from the double boiler. Let the glaze cool to approximately 35°C (mildly warm to the touch). Using overheated glaze will melt the frozen cream filling. 3. Fold chopped hazelnuts into the cooled chocolate glaze and mix evenly. Glaze and Final Chilling 1. Remove the firm chilled crepe roll from the freezer and place it on a wire rack. Pour the chocolate hazelnut glaze evenly over the entire roll; apply a second coat for full coverage if desired. 2. Immediately sprinkle extra chopped hazelnuts on the surface before the glaze sets completely. 3. Place the finished roll in the refrigerator and chill for 1–2 hours until the chocolate glaze fully hardens, then serve.#Recipe #dessert #EasyRecipe #crepe #fyp

#tiktokพากิน #seblak

#tiktokพากิน #seblak

i forgive @Shift To Abundance #1m #views #lyrics #songs #songslyrics

i forgive @Shift To Abundance #1m #views #lyrics #songs #songslyrics

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