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@ari.ni_: Pov : La coupe du monde t’a débloqué une passion pour le foot ⚽️ 🎀 Et vous les filles ? C’est lequel votre club du coup ? 😂 Si vous avez des questions allez suivre les QUEENS du football @Ta girly coach ⚽️ et @Marie ✩ ✨🎀 #football #girls #psg

Niry Ari 🫧 🧚‍♀️🩷
Niry Ari 🫧 🧚‍♀️🩷
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Region: FR
Friday 24 July 2026 19:32:57 GMT
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Comments

go_and_shine
diamond.ra :
Go choisir mon club 🥳
2026-07-24 20:09:11
1
footetpopcorn
Ta girly coach ⚽️ :
Merci bcpppp ça me fait super plaisir que vous vous m’étiez aussi au foot et que vous appréciiez mon contenu 🥹🩷
2026-07-24 21:44:02
1
ceywols
jojo :
vais-je suivre chaque fille qui parle de foot la réponse est oui continuez !!!!!
2026-07-24 20:21:00
1
ismael_music
Ismael :
Tsy nampoiziko koa ity 😂 Go ndryy 😄
2026-07-24 20:07:50
1
mariendn
Marie ✩ :
J’adore
2026-07-24 19:46:59
1
andosaran
Ando Sa :
Alefa Barea!!! 😂
2026-07-24 21:08:42
1
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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.
ser nerdo paga. Accede a nerdos.fun y gana stablecoins. #nerds #math #matematica #grammar #CLIPPA-FBKP
ser nerdo paga. Accede a nerdos.fun y gana stablecoins. #nerds #math #matematica #grammar #CLIPPA-FBKP

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