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@babaalhaj.zaaki:

babaAlhaj Zaaki
babaAlhaj Zaaki
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Region: GH
Tuesday 30 June 2026 00:15:30 GMT
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fuseinijabaa
fuseinijabaa :
Amen Insha allahu
2026-06-30 01:45:31
0
mahammudmusah
mahammudmusah :
Amin
2026-06-30 00:19:41
0
salamatualhassa14
salamatualhassa14 :
amen
2026-06-30 00:38:07
0
user6168018234575
user6168018234575 :
Ameeen
2026-06-30 01:20:13
0
chendoshafiz0
CHENDOS hafizchendos544@gmail. :
Ameen
2026-06-30 00:25:09
0
mimunifahad
mimunifahad :
Ameen Ameen Ameen Ameen
2026-06-30 01:38:56
0
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Other Videos
あけおめ2026#荒野行動 #おすすめ
あけおめ2026#荒野行動 #おすすめ
Thấy nhiều mẹ than dùng máy rửa bát tốn kém nào là viên rửa, muối, viên bóng này kia. Mình thì chỉ dùng cái lọ này là sạch kin kít rồi. #botruachenfinish #finish
Thấy nhiều mẹ than dùng máy rửa bát tốn kém nào là viên rửa, muối, viên bóng này kia. Mình thì chỉ dùng cái lọ này là sạch kin kít rồi. #botruachenfinish #finish
#حب_ع_ورق #مسلسلات_سورية #benghazi_libya🇱🇾🇱🇾 #fypシ #fyp
#حب_ع_ورق #مسلسلات_سورية #benghazi_libya🇱🇾🇱🇾 #fypシ #fyp
Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs 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 brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.
Dessert sorted with my Creme Brûlée Cream Puffs, who wants one? 😋 - Creme Brûlée Choux Puffs Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the Choux Puffs: 125ml milk 125ml water 1tbsp vanilla essence 15g caster sugar 110g unsalted butter 165g plain flour Pinch of sea salt 5 eggs 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 brulee topping: 600g caster sugar For the craquelin: Mix all ingredients in a mixer until combined. Roll between baking paper to 2 mm thick, freeze for 1 hour, then cut 5 cm rounds. Keep chilled. For the choux puffs: Preheat oven to 180°C. Heat water, milk, butter, sugar and salt until melted. Add flour and stir into a thick paste, cooking for 2–3 minutes until it pulls from the sides. Transfer to a mixer and beat for 1 minute to cool slightly. Add eggs gradually and mix until smooth and shiny. Pipe 5 cm rounds onto a tray, top with craquelin, and bake for 20–25 minutes until deep golden. Cool completely. For the custard: Whisk yolks, sugar and cornflour until pale. Bring milk, cream and vanilla to the boil, pour over yolks while whisking, then return to heat and cook until thick. Stir in butter and cool in the fridge until completely cold. To finish: Pipe custard into choux buns. Melt sugar to an amber caramel, dip each bun carefully, allow to set, then serve.
#joshbaker #house #fyp #pool
#joshbaker #house #fyp #pool

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