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Donovan :

Fyp thinks pull

2026-10-24 18:13:08

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📣🌸Ari Mae🌸📣 :

We not even tg he has a gf

2026-10-24 20:39:21

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𝕭𝖊𝖓𝖙𝖑𝖊𝖞 𝖝𝖔 :

First

2026-10-24 17:58:02

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Leighton’s secret :

First

2026-10-24 17:57:26

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ℒ𝐼ℒ𝒴🤍 :

@Ashton 愛

2026-10-24 20:45:52

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@Treagan22

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@Kalani.56Cabrera

2026-10-24 21:46:11

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🥥 COCONUT CREAM PUFFS! Crispy, golden French choux pastry filled with rich, silky homemade coconut custard! 🤤 We're making 12 cream puffs using an ice cream scoop, with a luscious coconut filling made completely from scratch! 🥐 CHOUX PASTRY • ½ cup (120 mL) water • ½ cup (120 mL) whole milk • ½ cup (113 g) salted butter • 1 cup (125 g) all-purpose flour • 4 large eggs 🥥 COCONUT CUSTARD • 2 cups (480 mL) coconut milk • ¼ cup (50 g) white sugar • 1 large egg + 2 large egg yolks • ⅓ cup (67 g) white sugar • ¼ cup (30 g) cornstarch • 2 tbsp (28 g) butter • 1 tsp (5 mL) vanilla extract 👨🏻‍🍳 INSTRUCTIONS 1️⃣ MAKE THE CUSTARD – Heat coconut milk with ¼ cup sugar until steaming. Separately whisk egg, yolks, remaining ⅓ cup sugar and cornstarch until smooth. 2️⃣ TEMPER – Slowly whisk hot coconut milk into the egg mixture to gently raise its temperature without scrambling. Return everything to the saucepan and cook over medium-low heat, whisking constantly until thick and bubbling. 3️⃣ CHILL – Remove from heat and whisk in butter and vanilla. Transfer to a bowl and press plastic wrap directly against the custard to prevent a skin forming. Refrigerate until completely chilled. 4️⃣ MAKE THE CHOUX – Preheat oven to 400°F (200°C). Bring water, milk and butter to a boil. Add flour all at once, stirring vigorously until a smooth dough forms. Cook another 2–3 minutes to gelatinize the starches and remove excess moisture. 5️⃣ ADD EGGS – Cool dough for 5 minutes. Beat in eggs one at a time, adding the last gradually until smooth, glossy and thick enough to form a V shape when falling from your spatula. 6️⃣ SCOOP & BAKE – Use an ice cream scoop to portion 12 mounds onto a parchment-lined baking sheet, spacing apart. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) for another 20–25 minutes until golden and crisp. Don't open the oven! 7️⃣ FILL – Poke a small hole in each baked, cooled cream puff. Pipe in chilled coconut custard until generously filled. Dust with powdered sugar and ENJOY! ✨ TIP: Choux pastry rises from STEAM! Avoid opening the oven early or your beautiful puffs may collapse! #CreamPuffs #CoconutCustard #ChouxPastry #FrenchPastry #ItsAngusNguyen

🥥 COCONUT CREAM PUFFS! Crispy, golden French choux pastry filled with rich, silky homemade coconut custard! 🤤 We're making 12 cream puffs using an ice cream scoop, with a luscious coconut filling made completely from scratch! 🥐 CHOUX PASTRY • ½ cup (120 mL) water • ½ cup (120 mL) whole milk • ½ cup (113 g) salted butter • 1 cup (125 g) all-purpose flour • 4 large eggs 🥥 COCONUT CUSTARD • 2 cups (480 mL) coconut milk • ¼ cup (50 g) white sugar • 1 large egg + 2 large egg yolks • ⅓ cup (67 g) white sugar • ¼ cup (30 g) cornstarch • 2 tbsp (28 g) butter • 1 tsp (5 mL) vanilla extract 👨🏻‍🍳 INSTRUCTIONS 1️⃣ MAKE THE CUSTARD – Heat coconut milk with ¼ cup sugar until steaming. Separately whisk egg, yolks, remaining ⅓ cup sugar and cornstarch until smooth. 2️⃣ TEMPER – Slowly whisk hot coconut milk into the egg mixture to gently raise its temperature without scrambling. Return everything to the saucepan and cook over medium-low heat, whisking constantly until thick and bubbling. 3️⃣ CHILL – Remove from heat and whisk in butter and vanilla. Transfer to a bowl and press plastic wrap directly against the custard to prevent a skin forming. Refrigerate until completely chilled. 4️⃣ MAKE THE CHOUX – Preheat oven to 400°F (200°C). Bring water, milk and butter to a boil. Add flour all at once, stirring vigorously until a smooth dough forms. Cook another 2–3 minutes to gelatinize the starches and remove excess moisture. 5️⃣ ADD EGGS – Cool dough for 5 minutes. Beat in eggs one at a time, adding the last gradually until smooth, glossy and thick enough to form a V shape when falling from your spatula. 6️⃣ SCOOP & BAKE – Use an ice cream scoop to portion 12 mounds onto a parchment-lined baking sheet, spacing apart. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) for another 20–25 minutes until golden and crisp. Don't open the oven! 7️⃣ FILL – Poke a small hole in each baked, cooled cream puff. Pipe in chilled coconut custard until generously filled. Dust with powdered sugar and ENJOY! ✨ TIP: Choux pastry rises from STEAM! Avoid opening the oven early or your beautiful puffs may collapse! #CreamPuffs #CoconutCustard #ChouxPastry #FrenchPastry #ItsAngusNguyen

#CapCut واحد بيجري ورا لقمة عيشه🖤 #fyp #حالات_واتس

#CapCut واحد بيجري ورا لقمة عيشه🖤 #fyp #حالات_واتس

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