@jannsenbandeira: easy tutorial

Jansen Bandeira

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Region: BR

Tuesday 04 August 2026 00:03:16 GMT

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No Watermark .mp4 (2.28MB) No Watermark(HD) .mp4 (4.79MB) Watermark .mp4 (6.24MB) Music .mp3

Comments

ANA MARIA SOUZA ASTI :

muito bom.

2026-08-11 00:14:31

0

Edinaldo Alves da silva :

2026-08-08 00:27:15

0

Conchita Matutino :

wow

2026-08-08 23:46:07

0

antonirichter5 :

🥰

2026-08-09 18:50:32

0

lizete :

lindo vídeo juntos ❤️❤️

2026-08-11 01:15:23

0

Neulis Marliyah :

👍👍

2026-08-09 01:17:18

0

Antonio Tolentino :

poderia tentar uma reconciliação 🙏

2026-08-09 22:57:30

0

Jandira Ximenes :

figuei triste em saber q vcs não estão mas casados

2026-08-09 18:26:19

0

Evelin :

❤️👍👍👍👍

2026-08-08 20:30:51

0

Cicera Fontana Fonta :

que pena que não são mais casados .

2026-08-08 21:38:13

0

Tody :

Super ihr beiden

2026-08-04 11:02:28

1

J. Peres :

lindo casal, 👏👏👏 parabéns meu jovens

2026-08-04 22:34:24

1

ukrainian man🇺🇦 :

Обалдєно!

2026-08-04 22:55:26

1

gloriaf.tow702 :

2026-08-04 01:40:59

1

JUAN MANUEL GARCÍA :

❤️❤️bendiciones ❤️❤️

2026-08-04 12:42:35

0

Cilene Martins :

lindos vocês arrasam ❤️❤️

2026-08-04 01:50:41

0

ukrainian man🇺🇦 :

Гарнооооо!!!!!!

2026-08-04 22:54:29

1

Tatyana :

🥰

2026-08-07 05:38:02

0

Marc Paris :

The leggins's man...

2026-08-07 04:31:24

0

คุณ แป้ง :

2026-08-11 14:24:49

0

gojo :

Hi

2026-08-11 19:44:13

0

mika :

Super

2026-08-07 18:21:56

0

Edivania Rodriguês :

top

2026-08-07 16:32:47

0

Márcia :

2026-08-04 02:06:19

0

To see more videos from user @jannsenbandeira, please go to the Tikwm homepage.

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▫️ Cracklin Ingredients: • 33 g soft butter • 40 g sugar • 40 g flour Instructions: 1. Mix the sugar and butter with a spatula. Add the flour and beat until smooth. 2. Distribute the dough between two sheets of parchment paper and roll it out to a thickness of 2-3 mm. Place it in the freezer for 15 minutes. 3. Using pastry rings, cut to the desired size (this will be the same size as the choux pastry that will be piped onto the parchment). Store in the freezer. --- ▫️ Choux Pastry Ingredients: • 65 g flour • 65 ml milk • 65 ml water • 60 g butter • 2 g salt • 3 whole eggs Instructions: 1. In a saucepan, melt the milk, water, and butter together with the salt. Bring to a boil for 10 seconds. Turn off the heat and add the flour, stirring with a spatula. Turn the heat back on and cook this mixture over medium heat for 1 minute, stirring continuously. Let it cool for 1 minute. Now add the eggs one at a time, mixing until smooth. 2. Transfer the mixture to a piping bag and pipe portions of dough onto parchment (before this, mark circles on the parchment using the ring you used to cut the cracklin). Place the cracklin on top of the dough. --- ▫️ Pastry Cream Ingredients: • 2 egg yolks • 35 g sugar • 15 g cornstarch • 200 ml milk • 1 whole vanilla bean • 150 g cream • 15 g sugar Instructions: 1. Mix the egg yolks and sugar until light and fluffy. Now add the cornstarch, milk, and vanilla. Pour into a saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens. 2. Transfer the pastry cream to a plate, cover it, and place it in the freezer for 15 minutes to cool. 3. Whip the cream with sugar until soft peaks form. Gently fold the pastry cream into the whipped cream and transfer the mixture to a piping bag. 4. Make a small hole in the bun and fill it with the prepared cream through this hole. Enjoy your meal!

▫️ Cracklin Ingredients: • 33 g soft butter • 40 g sugar • 40 g flour Instructions: 1. Mix the sugar and butter with a spatula. Add the flour and beat until smooth. 2. Distribute the dough between two sheets of parchment paper and roll it out to a thickness of 2-3 mm. Place it in the freezer for 15 minutes. 3. Using pastry rings, cut to the desired size (this will be the same size as the choux pastry that will be piped onto the parchment). Store in the freezer. --- ▫️ Choux Pastry Ingredients: • 65 g flour • 65 ml milk • 65 ml water • 60 g butter • 2 g salt • 3 whole eggs Instructions: 1. In a saucepan, melt the milk, water, and butter together with the salt. Bring to a boil for 10 seconds. Turn off the heat and add the flour, stirring with a spatula. Turn the heat back on and cook this mixture over medium heat for 1 minute, stirring continuously. Let it cool for 1 minute. Now add the eggs one at a time, mixing until smooth. 2. Transfer the mixture to a piping bag and pipe portions of dough onto parchment (before this, mark circles on the parchment using the ring you used to cut the cracklin). Place the cracklin on top of the dough. --- ▫️ Pastry Cream Ingredients: • 2 egg yolks • 35 g sugar • 15 g cornstarch • 200 ml milk • 1 whole vanilla bean • 150 g cream • 15 g sugar Instructions: 1. Mix the egg yolks and sugar until light and fluffy. Now add the cornstarch, milk, and vanilla. Pour into a saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens. 2. Transfer the pastry cream to a plate, cover it, and place it in the freezer for 15 minutes to cool. 3. Whip the cream with sugar until soft peaks form. Gently fold the pastry cream into the whipped cream and transfer the mixture to a piping bag. 4. Make a small hole in the bun and fill it with the prepared cream through this hole. Enjoy your meal!

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