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@lauriannehrl: ENFIN la suite du vlog de mon escale à Tahiti 🌺✈️ Il m’en aura fallu du temps pour vous le sortir celui-là mais ça y est, il est enfin là! Sorryyy pour le retard 🤍 J’espère qu’il vous plaira et qu’il vous fera un petit peu voyager avec moi 🫶🏼 Et je vous avoue que faire le montage m’a mis un petit pincement au cœur ahah, la Polynésie me manque déjà 🌸 Qui veut la prochaine escale ? 👀 #hotessedelair #escalehotessedelair #Vlog #pourtoi

𝐋𝐀𝐔𝐑𝐈𝐀𝐍𝐍𝐄 🌸
𝐋𝐀𝐔𝐑𝐈𝐀𝐍𝐍𝐄 🌸
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Region: FR
Wednesday 16 September 2026 16:26:29 GMT
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Comments

laurydrc_
Laury :
Mais tout le monde démissionne de French Bée ou quoi??
2026-09-16 22:42:52
11
eva.aux.us
Eva aux US 🇺🇸 :
🥰🥰🥰 Place à une nouvelle vie ma beauté
2026-09-17 08:48:13
2
louann.cdvv
𝓛𝓸𝓾𝓵𝓸𝓾𝓾 :
Déjà nostalgique des vlogs Tahiti et de tes vlogs tout court 🥹
2026-09-16 16:32:07
8
gueule_dxange
Cha 𝜗𝜚 :
ce choix t’es propre ou c’est ta compagnie qui en a décidé ainsi ? 💕
2026-09-16 16:41:05
2
stacymbe
stacy :
coucou, pourquoi tu as arrêté le long courrier est-ce que c’est pour rester auprès de tes proches ?
2026-09-16 20:28:14
2
sandynouuu
Sandy | Mum to be 🦦 :
Tellement reconnaissante que tu m’aies fait vivre ça 🥹
2026-09-16 19:09:45
3
delphinelucky
🇨🇵Delphine Lucky🇨🇵 :
c'est tellement magnifique
2026-09-16 16:32:28
2
saskkepeytonchayannemil0
Saskke Peyton Chayan :
oh dommage
2026-09-16 17:51:36
4
tlt.pol
TLT POL :
Merveilleux
2026-09-17 12:28:17
0
yayalyly7
L+y :
🥰🥰🥰
2026-09-16 16:36:52
1
tlt.pol
TLT POL :
❤️❤️❤️
2026-09-17 12:27:46
0
tlt.pol
TLT POL :
😍😍😍
2026-09-17 12:27:48
0
To see more videos from user @lauriannehrl, please go to the Tikwm homepage.

Other Videos

Я ангел божий 🪽 #сверхъестественное #кастиель #supernatural #edit
Я ангел божий 🪽 #сверхъестественное #кастиель #supernatural #edit
Lemon posset (upgraded to Brulee) With just three simple ingredients, you can make an incredibly creamy and refreshing dessert. It requires simply 15 minutes preparation and looks so elegant served in a lemon peel that it is directly an highlight on the table! Ingredients · 4 Large lemons (organic, if since we are using the shells and Zest) · 2 cups heavy whipping cream · 2/3 cup granulated sugar · 1 tbsp brown sugar per lemon half (Optional Brulee topping) Instructions 1. Wash 3 of the lemons. Slice them in half lengthwise. 2. Using a large spoon, carefully hollow out the centers without piercing the skin. Set the pulp aside. Thoroughly pat the inside of the shells dry with a paper towel to remove any excess moisture. 3. Press the reserved pulp to yield about 1/2 cup (100–120 ml) of fresh juice. Strain through a fine-mesh sieve to remove seeds and excess fiber. 4. In a medium saucepan, combine the heavy cream, sugar, and the zest of the 4th lemon. Bring to a gentle boil over medium heat. 5. Let simmer gently for 3–5 minutes until it is slightly reduced and coats the back of a spoon (the final weight should be around 19 oz or 550 g). 6. Remove from heat and immediately whisk in the lemon juice. You will see the mixture thicken instantly. 7. Pour the cream into the prepared lemon shells (or small ramekins). Let them cool to room temperature, then refrigerate for at least 4 hours or overnight for the perfect texture. 8. (Optional): Just before serving, sprinkle the top of each chilled lemon with a teaspoon of sugar. Torch with a kitchen blowtorch until the sugar bubbles and turns a deep amber brown crust. Serve immediately. #cooking #FoodLover #recipes #dessert #Foodie
Lemon posset (upgraded to Brulee) With just three simple ingredients, you can make an incredibly creamy and refreshing dessert. It requires simply 15 minutes preparation and looks so elegant served in a lemon peel that it is directly an highlight on the table! Ingredients · 4 Large lemons (organic, if since we are using the shells and Zest) · 2 cups heavy whipping cream · 2/3 cup granulated sugar · 1 tbsp brown sugar per lemon half (Optional Brulee topping) Instructions 1. Wash 3 of the lemons. Slice them in half lengthwise. 2. Using a large spoon, carefully hollow out the centers without piercing the skin. Set the pulp aside. Thoroughly pat the inside of the shells dry with a paper towel to remove any excess moisture. 3. Press the reserved pulp to yield about 1/2 cup (100–120 ml) of fresh juice. Strain through a fine-mesh sieve to remove seeds and excess fiber. 4. In a medium saucepan, combine the heavy cream, sugar, and the zest of the 4th lemon. Bring to a gentle boil over medium heat. 5. Let simmer gently for 3–5 minutes until it is slightly reduced and coats the back of a spoon (the final weight should be around 19 oz or 550 g). 6. Remove from heat and immediately whisk in the lemon juice. You will see the mixture thicken instantly. 7. Pour the cream into the prepared lemon shells (or small ramekins). Let them cool to room temperature, then refrigerate for at least 4 hours or overnight for the perfect texture. 8. (Optional): Just before serving, sprinkle the top of each chilled lemon with a teaspoon of sugar. Torch with a kitchen blowtorch until the sugar bubbles and turns a deep amber brown crust. Serve immediately. #cooking #FoodLover #recipes #dessert #Foodie


Ringkasan sejarah bendera Malaysia. Admin tau masih terlalu simple untuk menjelaskan sejarah negara yang kompleks, jadi admin harap post admin ni jadi bahan untuk discussion kita. let's go!
Ringkasan sejarah bendera Malaysia. Admin tau masih terlalu simple untuk menjelaskan sejarah negara yang kompleks, jadi admin harap post admin ni jadi bahan untuk discussion kita. let's go!
#audit #fyp #1stamendment
#audit #fyp #1stamendment
@Mariana Pimenta #virginia #vinijr #sertanejo #marianapimentacy #fyp
@Mariana Pimenta #virginia #vinijr #sertanejo #marianapimentacy #fyp

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