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@nanette.bonet: been feeling 2 double folds lately 🥐 #fyp #croissant #baking

Nanette
Nanette
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Region: US
Monday 10 August 2026 20:57:35 GMT
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Comments

laxmimilan5
milan🌹laxmi :
this my crossaint but i think not perfect😏
2026-08-11 03:04:14
14
gogirlbos
Clara_Min :
Hello, whats the brand of the dough sheeter?
2026-08-20 07:28:30
0
t3asp00n
Andrea Cera :
How is it called that plastic sheet on your butter?
2026-08-15 11:37:05
0
severisimomdz
Severisimo :
Me ayudas con mi laminado por favor
2026-08-31 02:40:48
0
vishwagamage4
chef Vish 🇱🇰🇦🇪 :
What ? This is wrong
2026-08-13 12:01:17
0
enjoyarlo
ARLO :
Omg😍😍
2026-08-14 23:00:19
0
kawsar5147
মোঃকাউছার আহমেদ :
2026-08-10 22:52:49
0
kourtneedssomemoney
️ :
Yes
2026-08-10 21:03:47
0
lolfffrr
lolfffrr :
at*
2026-08-13 14:54:57
0
babajan.sapargeld
Babajan Sapargeldiyew :
super👌
2026-08-11 12:19:26
0
laxmimilan5
milan🌹laxmi :
nice work chef💞
2026-08-11 03:03:06
0
laxmimilan5
milan🌹laxmi :
now you are perfact chef in crossaint💞
2026-08-18 14:16:52
0
ibakemistakes
kassie | ibakemistakes :
okay yeah i am a firm lover of 2 folds for croissants!
2026-08-12 04:03:06
0
dmryna1
nwyorks :
❤️
2026-08-16 07:14:00
0
mrmarkusd
Mr.markus.D.007 :
😍🩷👩🏽‍🍳🥐
2026-08-27 01:00:06
0
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Ingredients: 6 chicken cutlets (or 3 large boneless, skinless chicken breasts sliced in half) 1/2 cup all-purpose flour Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, chopped 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 cup chicken stock 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup sliced sun-dried tomatoes Fresh basil for garnish Instructions: Dredge the chicken cutlets in flour seasoned with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside. In the same skillet, add chopped garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, dried oregano, and red pepper flakes, cook for 1 minute. Add chicken stock, bring to a simmer, and cook until slightly reduced, about 5 minutes. Stir in heavy cream and Parmesan cheese, cook until sauce thickens slightly. Return the chicken to the skillet, spoon sauce over, and add sliced sun-dried tomatoes. Cook for an additional 5-7 minutes until chicken is cooked through. Garnish with fresh basil before serving. #marrymechicken #marryme #FoodTok
Ingredients: 6 chicken cutlets (or 3 large boneless, skinless chicken breasts sliced in half) 1/2 cup all-purpose flour Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic, chopped 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 cup chicken stock 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup sliced sun-dried tomatoes Fresh basil for garnish Instructions: Dredge the chicken cutlets in flour seasoned with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside. In the same skillet, add chopped garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, dried oregano, and red pepper flakes, cook for 1 minute. Add chicken stock, bring to a simmer, and cook until slightly reduced, about 5 minutes. Stir in heavy cream and Parmesan cheese, cook until sauce thickens slightly. Return the chicken to the skillet, spoon sauce over, and add sliced sun-dried tomatoes. Cook for an additional 5-7 minutes until chicken is cooked through. Garnish with fresh basil before serving. #marrymechicken #marryme #FoodTok
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