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@ousmane9602:

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Wednesday 24 June 2026 13:41:37 GMT
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safiatou.baila.ly
Safiatou Baila LY :
soubhanalah k'Allah nous preserve barka'Allah sheik salalahu Aleyhi wa Salam 🤲 🤝 🤲 😇🌹
2026-06-24 15:47:48
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2026-06-24 13:54:21
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🫦#mru🇲🇺 @stacy.r2
🫦#mru🇲🇺 @stacy.r2


Nesse inverno nada melhor que um sobretudo quentinho. Esse sobretudo Plus Size é de lã batida, veste bem nossas curvas e fica super confortável. O preço também tá valendo muito a pena. #modaplussize #plussize #modafeminina #tiktokshopbr66 #tiktokshopbrasil
Nesse inverno nada melhor que um sobretudo quentinho. Esse sobretudo Plus Size é de lã batida, veste bem nossas curvas e fica super confortável. O preço também tá valendo muito a pena. #modaplussize #plussize #modafeminina #tiktokshopbr66 #tiktokshopbrasil
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تجاهلني براحتك بس لاتزعل وقت انساك🖤❗#عبارات #عبارات_حزينه💔 #عبارات_جميلة_وقويه😉🖤 #عباراتكم_الفخمه📿📌 #عبارات_حزينه💔
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This lazy Napoleon is better than the classic 🤯 Save this for later 😏 Ingredients: Milk — 700 ml Eggs — 6 pcs (≈300 g) Sugar — 300 g Cornstarch — 50 g Butter — 50–100 g Heavy cream (33%+) — 350 ml Vanilla sugar — 1 packet (7–10 g) Puff pastry cookies (Napoleon-style / layered cookies) — ~700 g (2 packs × 350 g) Pour the milk into a saucepan and start heating it. In a separate bowl, mix together the eggs, sugar, vanilla sugar or vanilla extract, and cornstarch until smooth. When the milk comes to a boil, pour it into the egg mixture and stir well. Put the mixture back on the heat and stir constantly, without stopping, until it thickens and starts to boil. Remove it from the heat and add the butter. Blend it so there are no lumps. Cover with plastic wrap touching the surface and leave it in the cold space for 4–5 hours. Whip the cold heavy cream with a mixer until thick. Add the fully chilled custard cream to the whipped cream. Mix everything together on low speed with a mixer.
This lazy Napoleon is better than the classic 🤯 Save this for later 😏 Ingredients: Milk — 700 ml Eggs — 6 pcs (≈300 g) Sugar — 300 g Cornstarch — 50 g Butter — 50–100 g Heavy cream (33%+) — 350 ml Vanilla sugar — 1 packet (7–10 g) Puff pastry cookies (Napoleon-style / layered cookies) — ~700 g (2 packs × 350 g) Pour the milk into a saucepan and start heating it. In a separate bowl, mix together the eggs, sugar, vanilla sugar or vanilla extract, and cornstarch until smooth. When the milk comes to a boil, pour it into the egg mixture and stir well. Put the mixture back on the heat and stir constantly, without stopping, until it thickens and starts to boil. Remove it from the heat and add the butter. Blend it so there are no lumps. Cover with plastic wrap touching the surface and leave it in the cold space for 4–5 hours. Whip the cold heavy cream with a mixer until thick. Add the fully chilled custard cream to the whipped cream. Mix everything together on low speed with a mixer.

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