@rosidfirmansyah_: si air nih 💧 #boboiboyair #boboiboygalaxy #alightmotion req: @.......zidane alvaro..

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Friday 10 July 2026 07:27:37 GMT

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𝒁𝒊𝒍 𝖋𝖙 `𝑩𝑩𝑩 :

eee ni Boboiboy apaa😭

2026-07-11 08:42:40

6

cill :

eh eh abis air apa ya, elsa ya apa es batu

2026-07-13 03:02:50

14

𝟯𝐒, 𝐍𝐝𝐫éé 𝐕𝐄𝐑𝐒ヅ☂ :

element air thp 1 > 2 air > ice di fase 3🥶 jadilah frostice🗿

2026-07-18 06:13:32

2

𝐍𝐀𝐖 𝖋𝖙 ′𝐂𝐂𝐒 :

HD bet 😭

2026-07-12 00:58:11

3

𝘼𝙦𝙞𝙡 𝖋𝖙 𝙆𝙂𝙉 :

pertama

2026-07-10 07:32:28

3

ulfa_yangger :

"org yg mungkin anda kenal" teh saha

2026-07-12 05:41:20

5

killua-chan💙💙🤍 :

ih si boboyot sekarang ganteng banget

2026-07-17 18:13:47

1

Afz_TaaaaaK³⁰ :

elemen kesayangan papa zola, dari waktu kecil sekarang udah jadi Blizzard

2026-07-18 03:24:50

1

Nur aini :

2026-07-11 02:09:58

2

𝙃𝙖𝙣𝙯𝙯 𝖋𝖙 𝙆𝙂𝙉 :

mirip punya ku

2026-07-16 15:00:17

1

Prettyy.girl🫀 :

Es tahap 1 nya ganteng bgtttt🤭😍

2026-07-10 14:09:40

2

BNL7._.Stardiks :

oke makasi bg udh di editin😁

2026-07-10 07:48:05

5

boyvers_🍊❤ :

editan nya kece parah 😭😭

2026-07-19 07:25:02

0

🅅ylinnn📷💥 :

hd ngt gilak😭

2026-07-19 09:40:51

0

zeora🌺🌺 :

keren dan hebat😏😏😏😏

2026-07-10 23:44:19

3

ʕ　·ᴥ·ʔOboiʕ·ᴥ·　ʔ :

sangat sofesepoken

2026-07-11 02:42:37

1

FALLZZ™ :

bang Boboiboy blezz pliss

2026-07-11 03:54:35

1

Siti Nurwahida Rahmdhani :

semangat

2026-07-12 02:30:12

1

Azestars_2011 :

izinn save

2026-07-15 00:18:59

1

khansa²⁴ :

kak minta lagu ya dong

2026-07-11 06:15:28

1

ahkam_079 :

fb kk

2026-07-14 11:37:11

1

monnyet berkaki 2 :

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2026-07-12 00:26:58

1

wawan :

🥰🥰🥰🥰🥰🥰🥰🥰

2026-07-13 06:08:19

2

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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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