@leootestoni: Ou é apenas impressão..

leotestoni
leotestoni
Open In TikTok:
Region: BR
Monday 22 June 2026 18:07:39 GMT
13386
895
17
1

Music

Download

Comments

ruanluis663
ruanluis663 :
tá totalmente certo caze sabe muito
2026-06-22 18:29:01
24
ems50071
Ems :
Mas sempre ele disse que gosta mais de CR7, mas acha Messi melhor, mesmo antes de estourar ele nunca negou isso.
2026-06-22 18:17:00
4
marcelofabv
marcelomessifabv :
É sim kk é só vê como ele comemorou o terceiro gol da França na última Copa, mais no final tomou no rab40
2026-06-23 02:21:20
0
dericksantos7r
Derick uai :
sim ele e assumido e o donan e messizete
2026-06-23 01:37:47
0
jnteamaa17
Juan 🧟 :
O luisinho é fã do Pessi 😂😂
2026-06-22 19:04:41
2
jeferfilho14
jeferfilho14 :
pai dele é português
2026-06-23 01:28:25
0
christopherendpereira
Christopher ♱ :
Os cara tão certo
2026-06-22 19:39:43
0
stive_queiroz
Stive :
Mas ele é! Ele já falou kkk
2026-06-23 01:40:07
1
adryel_matheus
adryel_matheus :
😂😂😂
2026-06-22 18:11:18
0
To see more videos from user @leootestoni, please go to the Tikwm homepage.

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.

About