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@lawyer90a.q: مقطع يريح القلب من دعاء العهد #اللهم_صلي_على_نبينا_محمد #اكسبلور #اكسبلورexplore #الشعب_الصيني_ماله_حل😂😂 #العراق

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Monday 13 July 2026 11:49:27 GMT
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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.
#هو_التعبان_بيروح_فين؟ ! 🖤😔 #أميرة_الحضرى #fybシviral_video #إكسبلور #funny
#هو_التعبان_بيروح_فين؟ ! 🖤😔 #أميرة_الحضرى #fybシviral_video #إكسبلور #funny
>>> A jaqueta PERFEITA para o inverno. Toda de pelinho por dentro ⛄️🧣🧤
>>> A jaqueta PERFEITA para o inverno. Toda de pelinho por dentro ⛄️🧣🧤
Your ringtone should match your vibe ✨ #RingForge #Ringtones #TikTokSongs #iPhoneTricks #TikTokHack
Your ringtone should match your vibe ✨ #RingForge #Ringtones #TikTokSongs #iPhoneTricks #TikTokHack


Sáng đi làm, tối đi uống bia là rực rỡ lắm rồi, chứ đừng có ở đó mà nếu cuộc đời này không rực rỡ thì sao😅..không rực rỡ vẫn phải say xỉn thôi.. #đinhậu #quánnhậu #saharabeer #nhậu #nhaunhet
Sáng đi làm, tối đi uống bia là rực rỡ lắm rồi, chứ đừng có ở đó mà nếu cuộc đời này không rực rỡ thì sao😅..không rực rỡ vẫn phải say xỉn thôi.. #đinhậu #quánnhậu #saharabeer #nhậu #nhaunhet

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