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@schimos:

Schimos
Schimos
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Region: DE
Friday 28 August 2026 17:58:28 GMT
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Comments

unknown1274067272
Unknowin12284832 :
I tried it🫩🙏
2026-08-29 08:43:10
44
comankingsley11
Kingsley Coman :
Height?
2026-08-28 19:07:53
8
ch0pp3rshat
عبدالله :
Haircut name?
2026-08-28 22:55:01
0
hamudi7x
首 :
Kollege was benutzt du für dein Gesicht
2026-08-29 00:15:40
0
r4fifosmn
🪷 :
Ay3
2026-08-28 23:17:50
0
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Other Videos

Tayang 03 September 🎬 #MunafikMelawanIblis #BahayaJadiMunafik #MunafiknyaIndo #filmhoror #aryasaloka #fyp #rekomendasifilm
Tayang 03 September 🎬 #MunafikMelawanIblis #BahayaJadiMunafik #MunafiknyaIndo #filmhoror #aryasaloka #fyp #rekomendasifilm


Raspberry & Mascarpone Tarts Makes approximately 12 tarts using 6.5 cm “stone” molds Tart Dough Ingredients 240 g all-purpose flour 20 g almond flour 120 g butter 65 g powdered sugar 45 g egg Red water-soluble food coloring A pinch of salt Method In a stand mixer, combine the powdered sugar, flour, salt, food coloring, and butter. Mix until the mixture resembles fine crumbs. Add the egg and mix until a smooth dough forms. Roll the dough out to a thickness of 3 mm and refrigerate for a couple of hours. Line the silicone molds with the chilled dough, prick the bases with a fork, and bake directly in the molds at 160°C (320°F) for 10 minutes. Almond Cream with Raspberries Ingredients 30 g almond flour 30 g sugar 30 g butter, softened 25 g egg Fresh raspberries A pinch of salt Method Mix the softened butter with the almond flour, sugar, egg, and a pinch of salt until smooth. Fill the partially baked tart shells with the almond cream and arrange fresh raspberries on top. The berries can be cut in half if desired. Bake at 160°C (320°F) for about 10 minutes, or until the almond cream is fully set. Mascarpone Cream Ingredients 200 g mascarpone 200 g heavy cream, 33% 50 g powdered sugar 2 tsp vanilla paste Method Whip the mascarpone with the powdered sugar. Add the heavy cream and vanilla paste, then continue whipping until the cream becomes light and fluffy. Pipe the cream onto the cooled tarts using a piping tip such as a 1A round tip. Raspberry Veil Ingredients 200 g raspberry purée 35 g sugar 25 g water 2.3 g agar-agar Freeze-dried raspberries Method Combine the raspberry purée, sugar, water, and agar-agar in a saucepan. Bring to a boil and cook for a couple of minutes. Immediately pour the mixture into a wide, shallow container and sprinkle with freeze-dried raspberries. Refrigerate for 30 minutes until fully set. Cut out decorative pieces using a cutter and place them on top of the tarts. I’ve put together some free pastry recipe collections for you. ❤️ Grab them in our Telegram channel — PASTRYCOMUNITY+. The link to the channel is in the description. 🤝
Raspberry & Mascarpone Tarts Makes approximately 12 tarts using 6.5 cm “stone” molds Tart Dough Ingredients 240 g all-purpose flour 20 g almond flour 120 g butter 65 g powdered sugar 45 g egg Red water-soluble food coloring A pinch of salt Method In a stand mixer, combine the powdered sugar, flour, salt, food coloring, and butter. Mix until the mixture resembles fine crumbs. Add the egg and mix until a smooth dough forms. Roll the dough out to a thickness of 3 mm and refrigerate for a couple of hours. Line the silicone molds with the chilled dough, prick the bases with a fork, and bake directly in the molds at 160°C (320°F) for 10 minutes. Almond Cream with Raspberries Ingredients 30 g almond flour 30 g sugar 30 g butter, softened 25 g egg Fresh raspberries A pinch of salt Method Mix the softened butter with the almond flour, sugar, egg, and a pinch of salt until smooth. Fill the partially baked tart shells with the almond cream and arrange fresh raspberries on top. The berries can be cut in half if desired. Bake at 160°C (320°F) for about 10 minutes, or until the almond cream is fully set. Mascarpone Cream Ingredients 200 g mascarpone 200 g heavy cream, 33% 50 g powdered sugar 2 tsp vanilla paste Method Whip the mascarpone with the powdered sugar. Add the heavy cream and vanilla paste, then continue whipping until the cream becomes light and fluffy. Pipe the cream onto the cooled tarts using a piping tip such as a 1A round tip. Raspberry Veil Ingredients 200 g raspberry purée 35 g sugar 25 g water 2.3 g agar-agar Freeze-dried raspberries Method Combine the raspberry purée, sugar, water, and agar-agar in a saucepan. Bring to a boil and cook for a couple of minutes. Immediately pour the mixture into a wide, shallow container and sprinkle with freeze-dried raspberries. Refrigerate for 30 minutes until fully set. Cut out decorative pieces using a cutter and place them on top of the tarts. I’ve put together some free pastry recipe collections for you. ❤️ Grab them in our Telegram channel — PASTRYCOMUNITY+. The link to the channel is in the description. 🤝
#tiktokfood #asmr
#tiktokfood #asmr


Jude Bellingham💫🏴󠁧󠁢󠁥󠁮󠁧󠁿 #footballedits #fyp #bellingham
Jude Bellingham💫🏴󠁧󠁢󠁥󠁮󠁧󠁿 #footballedits #fyp #bellingham

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