@es.kul.kul.shenayare: I WISH I WISH I WISH‼️😭😩

CHOCOBERRY SHENAYARE🍓

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Thursday 16 July 2026 07:45:13 GMT

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liaaaaacut💍 :

oke gak jadi beli soalnya aku jomblo

2026-07-16 16:16:36

74

yayyakeduaaa :

Kak kalok ngak ada cwoknya boleh beli?

2026-07-17 12:52:24

6

_widyaa✧ :

ini belinya harus sama pasangan ya kak?😞🙏

2026-07-17 10:59:28

6

d3kari :

kle brati hrus berpasangn mre ngidn meli ow

2026-07-17 01:22:15

5

hi, i'm gitAa :

ADAAA AKUUU

2026-07-16 11:47:10

3

niaaa :

@del salfok😭🫵🏻

2026-07-16 15:14:23

2

Yuktieenn :

@vionaa

2026-07-16 16:14:09

2

i l u h p u t u :

kak,kalo jomblo boleh beli?

2026-07-17 05:31:58

2

devii :

@𝓸𝓰𝓮𝓴𝓴𝓴 @inoy aiss😭

2026-07-17 01:30:54

2

Dias Meilanny :

Kok saya gak ada?? Eh lupa harus bawa pasangan yah😖

2026-07-17 14:06:31

1

chocoo :

bole beli sendiri ga kak?🥹🥹

2026-07-17 15:11:10

1

jamiedianta :

ampura niki nggih, dados takedown kontennya kak? iri cg soalne🙏

2026-07-17 10:41:33

1

절대🐢 :

kaa frozen bakpaonya berapa

2026-07-16 07:53:37

1

yanriadii :

Lamun jak didi dadi meli mok?

2026-07-17 07:17:51

1

a :

adddaa aakkuuuu🥰🥰

2026-07-20 04:23:02

1

meg🅰️lestari :

@gekmas._ dohhh

2026-07-22 10:42:48

1

jivan nichol :

@Ajung

2026-07-23 13:45:34

1

Mang Ayuu :

@𝑺𝒊𝒔𝒊𝒍𝒊𝒂𝒏𝒊𝒊🌷 ada MB Sisil nok😂

2026-07-18 12:47:46

0

IKA :

siapaa bikin peraturan harus sama pacar ini kakk?

2026-07-18 13:17:37

0

A :

GAK JDI BELI AH🙄 TUNGGU PUNYA PACAL DUYU☹️

2026-07-19 05:27:20

0

kinderjoy :

wkwk kmrin aku gamau di poto😭

2026-07-18 01:33:36

0

Rapinii :

@W4W4 syg hrus nih, biar jeneng kita kloatan

2026-07-17 16:16:00

0

adekk :

salfok kameranya ka pake ip brapa

2026-07-20 06:32:13

0

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She got me in my feelings 🙈 Ac me - scp overlyscenes @eli @ARJ08 @yvl.mixed♧︎ @luvspec* @🇰🇼 @⋆. 𐙚˚࿔ 𝐓𝐎𝐊𝐈 𝜗𝜚˚⋆ @jaquez @jappyshappy @hrafn @￶ @Alivëgooder @emma @Santii.mp4 @flaco @𝗞𝗜𝗡𝗚 𝗞 @fxntimezz @🐬King Erick 🐬 @Errick 🇵🇷 @phx! ✞ @divinity @ᵥᵢ @Omega @Lunarrr @𝙎𝙆𝙔 @꧁abbey꧂ @taqu #sprnxtt #honeydaniels #jessicaalba #jessicaalbaedit #fyp

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Look back is such a beautiful movie (˶˃ ᵕ ˂˶) .ᐟ.ᐟ ᶻ 𝗓 𐰁 #lookback #fyp #tatsukifujimoto #fyppppppppppppppppppppppp

Look back is such a beautiful movie (˶˃ ᵕ ˂˶) .ᐟ.ᐟ ᶻ 𝗓 𐰁 #lookback #fyp #tatsukifujimoto #fyppppppppppppppppppppppp

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.

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