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@kisserine.official: She walked into the room wearing the butter yellow silk ๐Œ๐€๐•๐„๐ ๐ƒ๐‘๐„๐’๐’, and suddenly, everything felt a little softer, a little brighter. โœจ๐Ÿ’› Delicate as morning sunlight and endlessly feminine, ๐Œ๐€๐•๐„๐ ๐ƒ๐‘๐„๐’๐’ is crafted from lustrous silk in the seasonโ€™s most coveted shade, butter yellow. A hue that radiates warmth, optimism, and quiet elegance. The kind of dress that doesnโ€™t need to demand attention.It simply captures it.

kisserine.atelier
kisserine.atelier
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Region: VN
Tuesday 09 June 2026 04:30:55 GMT
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_hn.2001
Hแป“ng Ngแปc ๐ŸŒบ :
Xin giรก ฤ‘แบงm nร y แบก
2026-06-24 09:20:27
1
marianmotyl
Marian Motyl :
โค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธโค๏ธ๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’‹
2026-06-09 08:56:16
1
user8132361596740
ะจัƒั€ะธะบ :
๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ
2026-06-10 10:09:18
1
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Chocolate Cherry Sablรฉ Breton Ingredients Base: 100g butter (room temp) 80g sugar 1g salt 2 egg yolks 154g flour 20g cocoa powder 2g baking powder Cherry Compote: 100g cherries 15g sugar 4g cornstarch Whipped Ganache: 60g milk chocolate 10g dark chocolate 120g heavy cream Instructions 1. The Base Cream butter, sugar, and salt until fluffy. Add yolks; beat again. Mix in dry ingredients just until combined. Roll into a 16cm circle. Bake at 170ยฐC for 25 mins. Cool completely. 2. Cherry Compote Mix all ingredients in a saucepan. Cook over medium heat for a few mins until thick and glossy. Cool. 3. Whipped Ganache Heat cream (don't boil!). Pour over chocolate. Blend until smooth. Cover with plastic wrap touching the surface. Chill for 8โ€“12 hours. Whip gently before using. 4. Assembly Spread 40g of ganache over the cooled crust. Spoon compote in the center (leave a 2cm border). Pipe remaining whipped ganache around the cherry center. Top with fresh cherries. Enjoy!
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delikado mahalin
delikado mahalin
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