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@prohor7868: 📍 Дворы без опасных ям 🔨 Каждые 100 подписок = 1 ремонт ⚠️ Временно устраняю опасные ямы #дороги #ямы

Prohor78
Prohor78
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Region: FR
Wednesday 01 July 2026 19:05:30 GMT
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Comments

visar928
мега злой postal dude :
дороги не чинят: 😭 дороги чинят: 😭
2026-07-01 19:26:03
2672
xoymlendericlol
Lender :
я уже давно понял что это пишут владельцы сто
2026-07-02 00:32:42
267
kingmxxxporn
kingmxxxporn :
Зачем они пишут в администрацию, если они все равно не ответят?
2026-07-01 19:09:39
712
w1xis6
ч без друна :
шино монтажники пишут
2026-07-02 01:47:05
107
kirsswag
несокрушимый девственник :
владельцы шиномонтажок пишут
2026-07-02 12:12:54
13
osetr.team
хз :
люди на что обиделись?
2026-07-01 19:13:43
339
darmplay
Darmplay :
ты ваще молодец а я не знаю поч тебя люди осуждают
2026-07-02 04:38:36
39
govno5060
steach #atlasrust :
дороги не чинят 😭 дороги чинят 😭
2026-07-01 19:41:35
40
matveysuper62
MatveySuper :
Те кто плачут в комментах:
2026-07-02 07:35:33
24
maiki_2026
Майки :
не чинят:😭😭😭 чинят:😭😭😭
2026-07-02 08:41:43
9
spikeedits220
SPIKE220✔️ :
Лучший не обращай внимания на хейт
2026-07-01 19:09:39
41
gml_fun
Gml Fun :
"я уже написал на тебя заявление"
2026-07-02 11:12:58
16
iba.chotko13
SaNyA :
я уже давно понял что это пишут владельцы сто
2026-07-02 00:44:13
14
brikqqe1
brikqqe :
за что хейт вообще
2026-07-02 10:03:07
44
oleg.volkov.love
𝙴ⲙιᥴkrr🎶 :
Не чинят ямы: жалуются чинят: тоже жалуются
2026-07-02 08:32:47
15
yusuf.hubolov
Yusuf :
где он эти комментарии находит?
2026-07-01 20:27:32
8
lolawe59
lolawe :
Что за окурки пишут
2026-07-02 12:02:12
7
x21rrpik
kikos :
за что хейт
2026-07-01 19:56:40
8
fanchirika1
djzndkvkk :
привет 👋 продолжай в том же духе
2026-07-01 19:09:48
6
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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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