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@gabiannez: y q se coma un pastel entero conmigo

gabriella
gabriella
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Thursday 06 August 2026 22:28:53 GMT
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chami_yum
𝐂𝐡𝐚𝐦𝐢 𝐘𝐮𝐦😋 :
Este de aqui
2026-08-07 02:54:41
17
angybg16
Angybg16 :
Como pediste tu cabello?😭 q
2026-08-09 20:08:43
0
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Her answer changed everything #viral
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For the dough: • 500 g of flour • 250 g of butter • 2 eggs • 40 ml of cognac • 10 g of salt • 1 g of pepper For the filling: • Chicken (about 1.8 kg) • 200 g of chicken liver • 1 egg • 50 g of pistachios • Foie gras (3 pieces) • Duck fillet • 12 g of salt • 2 g of pepper • Black garlic oil • Candied garlic to taste • Espelette chili pepper to taste For the jelly: • 100 g of broth • 5 g of gelatin Instructions: 1. Prepare the chicken, and sauté the breast in a pan. Place all bones and cartilage in the oven for 20 minutes at 180°C, then boil them to make broth (add black peppercorns). 2. In the same pan, sauté the chicken liver and foie gras. Pass the chicken liver and breast through a meat grinder. Add the egg, pistachios, salt, pepper, black garlic oil to the minced mixture and mix well. 3. Prepare the dough using a stand mixer. Then add the eggs with cognac and salt. Wrap the finished dough in a bag or plastic wrap and refrigerate. 4. Roll out the dough and cut it into shape. Grease a baking dish with oil and lay out the dough (seal all seams). Place the filling at the bottom, followed by the duck liver and foie gras, then cover with more filling. Brush the edges with beaten egg and cover with rolled-out dough (trim any excess), make light cross cuts on top, and brush with egg. Make three holes on top and insert parchment cylinders into them. 5. Bake for 15 minutes at 220°C until golden brown, then reduce to 180°C and bake for another 30–40 minutes (when the internal temperature reaches 55°C, you can measure it with a thermometer). 6. For the jelly, add gelatin and salt to the broth. Reduce it until the gelatin dissolves. Then pour the broth into the holes and refrigerate to set. Enjoy your meal! #pollo #byvelcheva #aestheticcooking #foodaesthetic #queenvelcheva #reinavelcheva #diffusers
For the dough: • 500 g of flour • 250 g of butter • 2 eggs • 40 ml of cognac • 10 g of salt • 1 g of pepper For the filling: • Chicken (about 1.8 kg) • 200 g of chicken liver • 1 egg • 50 g of pistachios • Foie gras (3 pieces) • Duck fillet • 12 g of salt • 2 g of pepper • Black garlic oil • Candied garlic to taste • Espelette chili pepper to taste For the jelly: • 100 g of broth • 5 g of gelatin Instructions: 1. Prepare the chicken, and sauté the breast in a pan. Place all bones and cartilage in the oven for 20 minutes at 180°C, then boil them to make broth (add black peppercorns). 2. In the same pan, sauté the chicken liver and foie gras. Pass the chicken liver and breast through a meat grinder. Add the egg, pistachios, salt, pepper, black garlic oil to the minced mixture and mix well. 3. Prepare the dough using a stand mixer. Then add the eggs with cognac and salt. Wrap the finished dough in a bag or plastic wrap and refrigerate. 4. Roll out the dough and cut it into shape. Grease a baking dish with oil and lay out the dough (seal all seams). Place the filling at the bottom, followed by the duck liver and foie gras, then cover with more filling. Brush the edges with beaten egg and cover with rolled-out dough (trim any excess), make light cross cuts on top, and brush with egg. Make three holes on top and insert parchment cylinders into them. 5. Bake for 15 minutes at 220°C until golden brown, then reduce to 180°C and bake for another 30–40 minutes (when the internal temperature reaches 55°C, you can measure it with a thermometer). 6. For the jelly, add gelatin and salt to the broth. Reduce it until the gelatin dissolves. Then pour the broth into the holes and refrigerate to set. Enjoy your meal! #pollo #byvelcheva #aestheticcooking #foodaesthetic #queenvelcheva #reinavelcheva #diffusers
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