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@altyn_ay_boutique: #Nesip etsin ##65214585 ##lebap🧿mary🧿daşoguz🧿balkan🧿ahal ##fyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyp

Altyn_Ay_ dress bоutique
Altyn_Ay_ dress bоutique
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Saturday 08 August 2026 17:18:59 GMT
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user10066529153035
🥰 :
baha nc
2026-09-02 06:44:56
0
ahunowlar
Лилия :
шу фасонда кешдели мугаллымлара чыкарайын 🥰🥰🥰
2026-09-01 08:46:11
1
nargiza.kulyyewa3
Nargiza :
Gülipekmi apa yagşyja bolan
2026-08-08 18:17:33
1
sabyr.et86
gül 🌹 :
ellerinize sağlık apa
2026-08-17 07:30:18
0
zarinbaltayeva
zarina :
нерде йерлешйе
2026-08-09 00:11:19
1
zuleyha503
⚖️ Libra ⚖️ :
nacedenn
2026-08-09 14:09:15
0
urbanova09
user8405972061816 :
Машаллах
2026-08-12 01:03:36
0
atageldiyewa5
Atageldiyewa :
Салам сатлыкмы я-да клиентын койнеги ?!
2026-08-09 05:55:21
1
user8693716677351
sadat :
owadan eken bahasy nace manat
2026-08-08 18:15:56
0
mehribangot
mahribangotdayewa :
bahasy nace
2026-08-13 07:49:30
0
angelocek620
Angelocikimayi 3 :
Salam bahasy nace manat
2026-08-08 17:31:57
0
m473485
Maral :
salam baha necge
2026-08-10 18:43:12
0
ay_gun18
a💐. :
красивая платья 💓
2026-08-08 18:18:48
0
gulnaz.sahatowa
Gulnaz Sahatowa :
👏👏👏👏
2026-08-08 17:30:18
1
ali590934
Ali :
2026-08-08 20:44:15
1
shamuradova.n
Sh.N. :
🥰🥰🥰🥰🥰
2026-08-09 19:22:11
0
shahruza_1804
shahruza18 :
2026-08-11 08:15:15
0
user9732636274057
Садат :
👍👍👍
2026-08-08 17:36:23
1
firuzaibragimowa
@Firuza_fason_yakalar :
❤️❤️❤️
2026-08-09 06:32:49
1
user654502162941
БоряШура71 :
🥰🥰🥰
2026-08-08 17:39:44
1
akirorunow
Огулжан Орунова :
😍😍😍
2026-08-09 03:50:12
0
dildara.novruzowa
Dildara Novruzowa :
👍👍👍👍👍🥰🥰🥰🥰🥰
2026-08-13 04:29:10
0
user8672926156333
Фарух :
👍
2026-08-28 17:05:15
0
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Weak strawberry flavor gives me trust issues. 😒🍓 So this crémeux got strawberry confit concentrate + freeze-dried strawberry powder. Creamy. Sliceable. VERY strawberry. Basically strawberry ice cream with a pastry degree. I made it for the center of my Simpsons-inspired cereal-bowl entremets, but I’m pretty sure it deserves its own dessert next. SAVE THIS ONE ↓ STRAWBERRY CONFIT CONCENTRATE 210 g strawberry purée 34 g sugar 3.6 g pectin NH 6 g lemon juice 0.3 g citric acid tiny pinch fine salt Mix sugar + pectin. Warm purée to 40°C/104°F and gradually whisk in. Bring to a full boil for 20–30 seconds. Remove from heat; add lemon, citric acid + salt. Chill until set, then blend smooth. STRAWBERRY CRÉMEUX 150 g confit concentrate 36 g heavy cream 10 g whole milk 24 g egg yolks 5 g sugar 10 g glucose or invert sugar 2 g powdered gelatin, 200 bloom 10 g cold water 43 g white chocolate, 30–35% 13 g freeze-dried strawberry powder 7 g soft unsalted butter 2 g vanilla 0.8 g fine salt 10–15 light passes fresh nutmeg 1–2 drops strawberry emulsion, optional pink color, as needed Bloom gelatin in the cold water. Place white chocolate, strawberry powder, salt, nutmeg + color in a tall jug. Warm confit to 40–45°C/104–113°F. Heat cream, milk, glucose, vanilla + half the sugar until steamy. Whisk yolks with remaining sugar, temper, then cook everything to 82–84°C/180–183°F. Off heat, dissolve in gelatin and stir in warm confit. Strain over white-chocolate mixture, rest 1 minute, then immersion blend. Blend in butter + optional emulsion. Pipe into molds and freeze solid overnight. 🍓 Proceed with appropriately high strawberry expectations. #strawberryrecipe #pastry #dessertrecipe #pastrychef
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