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@dupressytoo:

dupressy
dupressy
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Region: BE
Friday 07 August 2026 10:53:04 GMT
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timp262
timp262 :
@Tomatolio🍅 @❤️ @𝐔𝐧𝐛𝐞𝐤𝐚𝐧𝐧𝐭🙈 @idk_wtd09 @priv.veer @Ly⭐️n⭐️ @𓆉 @Leon Trehout @ThomasBraeckman2002 @noukie203 I hope yall never leave me
2026-08-07 11:46:16
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you.kn0w.who.dummy
💞 :
@Andres
2026-08-07 11:44:20
1
rose1234341
Rose123 :
@marnie-mae x @Paigie_bun
2026-08-08 01:21:20
1
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Other Videos

El que no baile se ardió🚂 @Pláticas del Mal #pumas #parati #ligamx #platicasdelmal
El que no baile se ardió🚂 @Pláticas del Mal #pumas #parati #ligamx #platicasdelmal
راح خلاني خااف ينساني . #قصائد #سيد_فاقد_الموسوي #تصميم_فيديوهات🎶🎤🎬 #راح_خلاني_خاف_ينساني #قصائد_حسينية
راح خلاني خااف ينساني . #قصائد #سيد_فاقد_الموسوي #تصميم_فيديوهات🎶🎤🎬 #راح_خلاني_خاف_ينساني #قصائد_حسينية
awas panas🤣#fyp
awas panas🤣#fyp
Non-slip PVC bath mat 🚿✨ May strong suction at anti-slip design—perfect para sa bathroom, shower area, at toilet. Safe, durable, at tumutulong maiwasan ang aksidente habang naliligo! #BathMat #NonSlipMat #BathroomEssentials #AntiSlip #SuctionMat
Non-slip PVC bath mat 🚿✨ May strong suction at anti-slip design—perfect para sa bathroom, shower area, at toilet. Safe, durable, at tumutulong maiwasan ang aksidente habang naliligo! #BathMat #NonSlipMat #BathroomEssentials #AntiSlip #SuctionMat
#bimchobe Dòng bỉm vừa rẻ, mềm mịn, thấm hút tốt tham khảo ngay Sumikko nha #sumikko #bimsumikko #bimchobeyeu #bimchongtran
#bimchobe Dòng bỉm vừa rẻ, mềm mịn, thấm hút tốt tham khảo ngay Sumikko nha #sumikko #bimsumikko #bimchobeyeu #bimchongtran
CHOCOLATE CREAM CAKES #food #recipe #chocolate #cake #cream #sweet #tasty #fy #fyp #foryou CAKE BATTER 2 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 85 ml sunflower oil 100 ml milk 100 g all-purpose flour 25 g cocoa powder 5 g baking powder CUSTARD 2 egg yolks (medium) 75 g granulated sugar 8 g vanilla sugar (1 tbsp, or 1 tsp of vanilla extract) 45 g cornstarch 50 ml milk 450 ml milk (for cooking the cream) CHOCOLATE GANACHE 75 ml heavy cream 150 g milk chocolate COATING 300 g milk chocolate 50 g dark chocolate INSTRUCTIONS Break the eggs into a bowl and add the granulated sugar, vanilla sugar, and salt. Mix for 4–5 minutes until you get a light, airy, yellow mixture. Add the sunflower oil and milk and mix briefly. Sift the flour, cocoa powder, and baking powder and mix until smooth. Pour the batter into a greased baking pan (with parchment paper on the bottom). Bake the chocolate cake in a preheated oven at 175 °C (350 °F) for 10–15 minutes, or until done. Mix the egg yolks, granulated sugar, and vanilla sugar in a bowl for about 1 minute. Add the cornstarch and 50 ml milk, stirring until smooth. Bring the remaining 450 ml milk to a boil in a saucepan. Remove from heat and gradually add the egg mixture while stirring. Return the mixture to the saucepan and cook until it thickens, stirring continuously. Spread the custard evenly over the chocolate cake. Heat the heavy cream in a saucepan almost to a boil. Remove from heat and add the milk chocolate pieces. Let it stand for 1 minute, then stir until smooth. Let it cool slightly. Spread the ganache evenly over the custard. Cover the cake and refrigerate to set, preferably overnight. Melt the milk chocolate using a double boiler and pour into a small, deep bowl. Melt the dark chocolate using a double boiler and transfer to a piping bag. Cut the cake into pieces. Dip each piece into the melted milk chocolate and place on parchment paper. Pipe thin lines of dark chocolate over each piece. Let the chocolate harden.
CHOCOLATE CREAM CAKES #food #recipe #chocolate #cake #cream #sweet #tasty #fy #fyp #foryou CAKE BATTER 2 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 85 ml sunflower oil 100 ml milk 100 g all-purpose flour 25 g cocoa powder 5 g baking powder CUSTARD 2 egg yolks (medium) 75 g granulated sugar 8 g vanilla sugar (1 tbsp, or 1 tsp of vanilla extract) 45 g cornstarch 50 ml milk 450 ml milk (for cooking the cream) CHOCOLATE GANACHE 75 ml heavy cream 150 g milk chocolate COATING 300 g milk chocolate 50 g dark chocolate INSTRUCTIONS Break the eggs into a bowl and add the granulated sugar, vanilla sugar, and salt. Mix for 4–5 minutes until you get a light, airy, yellow mixture. Add the sunflower oil and milk and mix briefly. Sift the flour, cocoa powder, and baking powder and mix until smooth. Pour the batter into a greased baking pan (with parchment paper on the bottom). Bake the chocolate cake in a preheated oven at 175 °C (350 °F) for 10–15 minutes, or until done. Mix the egg yolks, granulated sugar, and vanilla sugar in a bowl for about 1 minute. Add the cornstarch and 50 ml milk, stirring until smooth. Bring the remaining 450 ml milk to a boil in a saucepan. Remove from heat and gradually add the egg mixture while stirring. Return the mixture to the saucepan and cook until it thickens, stirring continuously. Spread the custard evenly over the chocolate cake. Heat the heavy cream in a saucepan almost to a boil. Remove from heat and add the milk chocolate pieces. Let it stand for 1 minute, then stir until smooth. Let it cool slightly. Spread the ganache evenly over the custard. Cover the cake and refrigerate to set, preferably overnight. Melt the milk chocolate using a double boiler and pour into a small, deep bowl. Melt the dark chocolate using a double boiler and transfer to a piping bag. Cut the cake into pieces. Dip each piece into the melted milk chocolate and place on parchment paper. Pipe thin lines of dark chocolate over each piece. Let the chocolate harden.

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