@aliciavrn_: les meilleurs année avec les meilleurs rencontre #rencontre #lycee #soiree #fyp #faitespercer

Alicia

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Saturday 15 August 2026 20:12:53 GMT

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𝔼𝕞𝕖𝕖 🧸🥥 :

Mdr on va pleurer un moment

2026-08-15 20:37:16

1

romane :

ça va être hard la fin

2026-08-15 20:27:42

0

𝔼𝕞𝕖𝕖 🧸🥥 :

Mes viiesssss

2026-08-15 20:37:09

0

romane :

JE DEMANDE QUE CA

2026-08-15 20:27:33

0

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#creatorsearchinsights #DessertRecipes Blackberry Sourdough-Discard Croissants Makes about 8–10 You’ll need: ½ cup (120 g) sourdough discard, 2¼ cups (270 g) all-purpose flour, 2 Tbsp sugar, 1 tsp salt, 2¼ tsp instant or active dry yeast, ½ cup warm milk, and 1 cup/2 sticks cold unsalted butter. For filling, use about ¾–1 cup blackberry pie filling. For the tops, you’ll need 1 egg + 1 Tbsp milk for an egg wash. Coarse sugar is optional. Tonight: make the dough Mix the warm milk, yeast, and sugar. Let it sit about 5 minutes if you’re using active dry yeast. Add the sourdough discard, flour, and salt. Mix until you have a soft dough, then knead for about 4–5 minutes. You want it smooth but don’t worry about making it perfect. Shape it into a rectangle, wrap it, and refrigerate for 30–60 minutes. Now the buttery part Put your 2 sticks of cold butter between two pieces of parchment paper. Pound/roll them together into roughly a 6 × 8-inch rectangle. Put it back in the refrigerator so it’s cold but still somewhat bendable. Roll your chilled dough into approximately a 9 × 13-inch rectangle. Place the butter slab in the center and fold the dough over it like you’re closing a letter/envelope. Pinch the seams so the butter is completely enclosed. Now gently roll the whole thing into a long rectangle. Fold it in thirds like a business letter. That’s your first fold. Refrigerate for 30 minutes. Roll it out again and fold it in thirds again. Chill another 30 minutes. Do this one more time, for 3 folds total. Then wrap the dough and put it in the refrigerator overnight. Tomorrow morning: BLACKBERRIES. 🫐 Roll the cold dough into a large rectangle, roughly ¼-inch thick. Cut it into long triangles, like traditional croissant dough. Put about 1 tablespoon of blackberry pie filling near the wide end of each triangle. Don’t overfill them. This is the one part where restraint will save you from a blackberry crime scene in your oven. 😂 Cut a tiny ½-inch slit in the center of the wide end, spread those two corners slightly, and roll the triangle toward the point. Place them point-side-down on a parchment-lined baking sheet and curve the ends slightly inward. Cover loosely and let them rise somewhere warm for about 1½–2½ hours. They should look noticeably puffy and a little jiggly when you move the pan. Brush gently with egg wash. Bake at 400°F for about 18–24 minutes, until deeply golden brown. And I would absolutely finish these with a glaze Mix 1 cup powdered sugar + 1–2 Tbsp milk + ½ tsp vanilla and drizzle it over the croissants after they’ve cooled for about 10–15 minutes. Even better: add a little lemon zest to the glaze. Blackberry + lemon + butter + sourdough is ridiculously good.

#creatorsearchinsights #DessertRecipes Blackberry Sourdough-Discard Croissants Makes about 8–10 You’ll need: ½ cup (120 g) sourdough discard, 2¼ cups (270 g) all-purpose flour, 2 Tbsp sugar, 1 tsp salt, 2¼ tsp instant or active dry yeast, ½ cup warm milk, and 1 cup/2 sticks cold unsalted butter. For filling, use about ¾–1 cup blackberry pie filling. For the tops, you’ll need 1 egg + 1 Tbsp milk for an egg wash. Coarse sugar is optional. Tonight: make the dough Mix the warm milk, yeast, and sugar. Let it sit about 5 minutes if you’re using active dry yeast. Add the sourdough discard, flour, and salt. Mix until you have a soft dough, then knead for about 4–5 minutes. You want it smooth but don’t worry about making it perfect. Shape it into a rectangle, wrap it, and refrigerate for 30–60 minutes. Now the buttery part Put your 2 sticks of cold butter between two pieces of parchment paper. Pound/roll them together into roughly a 6 × 8-inch rectangle. Put it back in the refrigerator so it’s cold but still somewhat bendable. Roll your chilled dough into approximately a 9 × 13-inch rectangle. Place the butter slab in the center and fold the dough over it like you’re closing a letter/envelope. Pinch the seams so the butter is completely enclosed. Now gently roll the whole thing into a long rectangle. Fold it in thirds like a business letter. That’s your first fold. Refrigerate for 30 minutes. Roll it out again and fold it in thirds again. Chill another 30 minutes. Do this one more time, for 3 folds total. Then wrap the dough and put it in the refrigerator overnight. Tomorrow morning: BLACKBERRIES. 🫐 Roll the cold dough into a large rectangle, roughly ¼-inch thick. Cut it into long triangles, like traditional croissant dough. Put about 1 tablespoon of blackberry pie filling near the wide end of each triangle. Don’t overfill them. This is the one part where restraint will save you from a blackberry crime scene in your oven. 😂 Cut a tiny ½-inch slit in the center of the wide end, spread those two corners slightly, and roll the triangle toward the point. Place them point-side-down on a parchment-lined baking sheet and curve the ends slightly inward. Cover loosely and let them rise somewhere warm for about 1½–2½ hours. They should look noticeably puffy and a little jiggly when you move the pan. Brush gently with egg wash. Bake at 400°F for about 18–24 minutes, until deeply golden brown. And I would absolutely finish these with a glaze Mix 1 cup powdered sugar + 1–2 Tbsp milk + ½ tsp vanilla and drizzle it over the croissants after they’ve cooled for about 10–15 minutes. Even better: add a little lemon zest to the glaze. Blackberry + lemon + butter + sourdough is ridiculously good.

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