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@sabran_ya_nafsi31:

sabran ya nafsiii
sabran ya nafsiii
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Wednesday 23 September 2026 17:53:44 GMT
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Bari's old as fuck #projectmoon #limbuscompany #limbus #fyp #fashionweek
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القادم أجمل بأذن الله تعالى يارب العوض الجميل من عندك 🥹🤍
القادم أجمل بأذن الله تعالى يارب العوض الجميل من عندك 🥹🤍
HAZELNUT BONBONS #food #recipe #bonbon #chocolate #cookies #hazelnut #tasty #fy #fyp COATING 225 g cookies 50 g finely chopped hazelnuts 100 g mascarpone FILLING hazelnut paste COATING 200 g white chocolate 40 g hazelnut paste 15 g finely chopped hazelnuts Grind the cookies finely in a food processor. Place the finely ground cookies, the chopped hazelnuts, and the mascarpone in a bowl. Mix well until smooth. Take portions of about 10 grams of hazelnut paste and place them on a sheet of baking paper. Put them in the freezer until firm. Take about 15 grams of the cookie mixture, flatten it, and place a portion of hazelnut paste on top. Fold the cookie mixture around it and roll into a ball. Place all the balls on a sheet of baking paper and freeze for 30–60 minutes. Melt the white chocolate using a double boiler (au bain-marie). Mix the melted white chocolate with the hazelnut paste and the finely chopped hazelnuts until smooth. Dip the frozen hazelnut balls one by one into the chocolate coating and place them back on baking paper. Let the chocolate set completely. Tips: Freeze the hazelnut paste until very firm. The firmer it is, the easier it is to seal the balls. Weigh the portions (15 g shell / 10 g filling) for an even size. Freezing before coating is important, as it helps the chocolate adhere better. Add ½–1 tsp sunflower oil or coconut oil to the chocolate for a thinner, smoother coating. Substitute white chocolate with milk or dark chocolate. Add a pinch of salt to the coating if you like, or a little vanilla extract. Preparation time Active preparation: 25 minutes Chilling time (freezer): 60–90 minutes
HAZELNUT BONBONS #food #recipe #bonbon #chocolate #cookies #hazelnut #tasty #fy #fyp COATING 225 g cookies 50 g finely chopped hazelnuts 100 g mascarpone FILLING hazelnut paste COATING 200 g white chocolate 40 g hazelnut paste 15 g finely chopped hazelnuts Grind the cookies finely in a food processor. Place the finely ground cookies, the chopped hazelnuts, and the mascarpone in a bowl. Mix well until smooth. Take portions of about 10 grams of hazelnut paste and place them on a sheet of baking paper. Put them in the freezer until firm. Take about 15 grams of the cookie mixture, flatten it, and place a portion of hazelnut paste on top. Fold the cookie mixture around it and roll into a ball. Place all the balls on a sheet of baking paper and freeze for 30–60 minutes. Melt the white chocolate using a double boiler (au bain-marie). Mix the melted white chocolate with the hazelnut paste and the finely chopped hazelnuts until smooth. Dip the frozen hazelnut balls one by one into the chocolate coating and place them back on baking paper. Let the chocolate set completely. Tips: Freeze the hazelnut paste until very firm. The firmer it is, the easier it is to seal the balls. Weigh the portions (15 g shell / 10 g filling) for an even size. Freezing before coating is important, as it helps the chocolate adhere better. Add ½–1 tsp sunflower oil or coconut oil to the chocolate for a thinner, smoother coating. Substitute white chocolate with milk or dark chocolate. Add a pinch of salt to the coating if you like, or a little vanilla extract. Preparation time Active preparation: 25 minutes Chilling time (freezer): 60–90 minutes


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