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@faraazbangashfamily: ہنگو تا داشہ یارہ ❤️ Hangu wale bhai comment kr ke share kre 🫰🏻#hangu #jawzara #swimmingpool

Faraaz Bangash
Faraaz Bangash
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Region: PK
Saturday 27 June 2026 12:21:35 GMT
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Comments

hunain1192
Hunain :
2026-06-27 12:25:46
0
zahirjani360
꧁༒𝒁𝑨𝑯𝑰𝑹𝐵𝐴𝐵𝑂༒꧂ :
location ❤️❤️❤️
2026-06-27 12:26:11
0
umar.basit93
Umar basit :
👍👍👍
2026-06-27 12:45:36
1
afnanbro504
🥷AFNAN BANGASH 🥷 :
🥰🥰🥰
2026-07-02 05:58:32
0
bangas560
🫀𝗙𝗮𝘄𝗮𝗱🫀𝗞𝗵𝗮𝗻🫀 :
❤️❤️❤️
2026-06-28 09:26:36
0
fahad.adil58
313,KiNg :
🥰🥰🥰
2026-06-29 08:37:15
0
m.shakoor107
عبدالشکور جان :
❣️❣️❣️
2026-06-29 05:43:50
0
abdullahbangash390
❣️. بنگش.,,❣️ :
❤️❤️❤️
2026-06-28 15:13:46
0
haqnawazpti88
Haq Nawaz1122… :
❤️❤️❤️
2026-06-28 12:52:09
0
haqnawazpti88
Haq Nawaz1122… :
🥰🥰🥰
2026-06-28 12:52:06
0
haqnawazpti88
Haq Nawaz1122… :
❣️❣️❣️
2026-06-28 12:52:04
0
munnabhai8787
Munna bhai 672 :
🥰🥰🥰
2026-06-28 12:36:39
0
niazminkhan7
Niaz Meen KHAN :
🥰🥰🥰
2026-06-28 11:35:29
0
aryazkhan879
Riaz khan :
🥰🥰🥰
2026-06-28 11:34:59
0
arsalanafridi444
Afridi 444🥷🤬 :
😁😁😁
2026-06-28 10:50:31
0
karar0444a
⚡Sk⚡ :
💔💔💔
2026-06-28 09:35:44
0
shahzain3123
shahzaib khan bangush :
🥰🥰🥰
2026-06-30 21:38:28
0
saqibkhani15
أنت قلبي 🤍🖤 :
🥰🥰
2026-06-28 05:28:55
0
khan.bangash6250
Khan Bangash🥰🥰❤️❤️❤️❤️ :
🥰
2026-06-28 04:38:43
0
afnanking812
afnanking :
🥰🥰🥰
2026-06-28 03:25:08
0
afnanking812
afnanking :
😁😁😁
2026-06-28 03:25:05
0
afnanking812
afnanking :
🥰🥰🥰
2026-06-28 03:25:05
0
saif.bangash73
🦋šäìf bäńğãşh ❣ :
🥰🥰🥰
2026-06-27 16:22:07
0
muhammad.sohail3494
MALAK SOHAIL :
🖤🖤🖤
2026-06-27 15:37:55
0
try__shazi
( B A N G A S H 👑) :
❤️❤️❤️
2026-06-27 12:26:29
0
To see more videos from user @faraazbangashfamily, please go to the Tikwm homepage.

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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.
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