@fddqhq: If you like this book search ' 393298' on NovelMaster to read the whole book.

fddqhq

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Region: AU

Thursday 21 May 2026 03:34:01 GMT

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Comments

Mike :

fahhhhhh the last line got me😂😂😂😂😂😂

2026-05-22 00:33:18

42

Ryo :

part 2?

2026-05-22 06:33:46

4

nameless.nkg💯 :

my anger issue would never let me make this slide 😭

2026-05-22 10:23:28

33

Vi вика :

ending is shit. not worth It

2026-05-23 22:07:02

6

Baz@n :

yeah I'd divorce

2026-05-24 23:19:14

29

Vince Marquez :

how come Noah was carried by Chloe when she's pregnant I'm starting to see Noah as a stick

2026-05-22 04:50:05

2

Bthesh :

Wtf this is ragebait

2026-06-26 21:27:45

1

alloteydaniel405 :

come on the details are too much just get to the good part

2026-06-08 08:30:18

2

Ali Akber :

Me if I saw the post devorce

2026-05-22 11:50:17

6

Lee :

Part 2

2026-05-22 17:21:21

0

prettyboylouize :

100/10 ragebait

2026-05-26 03:45:49

3

𝕯𝖆𝖗𝖐 𝕬𝖓𝖌𝖊𝖑 :

the las line got my ahh🤣🤣

2026-05-27 16:00:50

1

death :

Damn that one was a violation

2026-05-22 16:53:41

4

ilmad waté :

similar to Jojo's part 1

2026-05-25 08:36:08

3

renan :

bro I heard mia strerling in another edit story 🤔

2026-05-23 05:11:03

0

darknesstales50 :

Bro tiktok dosent have swear words or dam it

2026-05-22 12:10:43

4

✂️—Protagonist—✂️ :

Part 2?

2026-05-22 09:44:14

0

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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.

Euphoira S3!! #avengers #xmen #euphoria

Euphoira S3!! #avengers #xmen #euphoria

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