@satiella: Cyno throwback!! This was the first ever test I did 🥰 after I just finished the helmet and chest armor! #cosplay #cyno #genshin #GenshinImpact

Satiella

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Region: NL

Sunday 25 October 2026 17:35:43 GMT

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Comments

ginsagashi :

ещё никогда Анубис не был таким милым😁🌹

2026-10-27 12:33:51

0

John Spookyprops :

hahah, too cute!

2026-10-25 21:05:00

0

anjelis15 :

need the whole look please. love the Egyptian theam

2026-10-26 08:44:27

0

David Turner :

2026-10-26 15:49:12

0

Sebastian Rumpelknietz :

still the best cyno for me ❤️love how he. turned out 🥰

2026-10-25 17:55:41

0

🇨🇭Gyver :

Tellement bien réussi 😉 Continue comme ça 👌

2026-10-27 15:15:11

0

diablo 1975 :

Wunderschönen 🥰

2026-10-25 17:46:18

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Jason Spyro :

so this is when the Cyno greatness began 👏👏👏👏👏👏🔥🔥🔥😉

2026-10-25 17:47:58

0

Cédric Navy's :

ho chouette ta pu faire son arme signature ou pas

2026-10-25 17:44:17

0

Jaco Bernardo135 :

Cyno🤘🏻

2026-10-25 17:39:18

0

TurtleHealerMain :

GODDESS!!!

2026-10-25 17:41:02

0

Arcanzer :

nice :3

2026-10-26 00:55:12

0

𝐬ꨄ :

2026-10-26 04:38:29

0

Nekomi33 :

2026-10-25 22:41:31

0

moomoopancakes :

love a girl who knows when it deserves to be shown off

2026-10-26 17:37:48

0

renef.n.e :

🥰😍

2026-10-28 15:08:29

1

diego chivano :

😍

2026-10-27 13:10:41

0

Béla atya🇭🇺🇭🇺🇭🇺 :

😍😍😍

2026-10-25 18:49:07

0

Jean-Yves Xxx :

❤️❤️❤️

2026-10-25 17:46:18

0

Op Glück 83 :

🥰

2026-10-28 15:06:51

1

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Ad | Orange Cream Puffs Recipe 🍊🤍 Light and airy choux pastry puffs, delicately crisp on the outside and filled with a fragrant orange pastry cream. 🥰 📝 Ingredients (makes approx. 20 pieces) For the choux pastry ❕ Important: Always prepare choux pastry using a kitchen scale - do not use cups. • 65 g water • 65 g milk • 50 g butter (unsalted) • 1 pinch of salt • 70 g all-purpose flour • 2 eggs (size M, approx. 110–112 g without shells) For the orange pastry cream • 300 ml milk • Zest of 1 organic orange • 3 egg yolks (M) • 75 g sugar • 30 g cornstarch • 25 g butter • 40 ml freshly squeezed orange juice • 1 tsp vanilla extract For serving • Powdered sugar or chocolate sauce 🤍 Instructions 1. Preheat the oven to 200 °C / 390 °F (top & bottom heat). Line a tray with parchment paper (middle rack). 2. Bring water, milk, butter, and salt to a boil. Add flour all at once and stir until smooth and a film forms on the bottom. 3. Let dough cool 5 minutes, then beat in eggs one by one until glossy and falls in a V-shape. 4. Pipe about 20 even mounds onto the tray, leaving space between them. 5. Bake 20 minutes at 200 °C, then 5 minutes at 180 °C / 355 °F until golden. ❕ Very important: Do NOT open the oven door during baking! Choux pastry will collapse immediately if disturbed. 6. Turn off oven and keep door closed 3–5 minutes, then crack it open slightly to release steam. Cool puffs completely. 🍊 Orange Pastry Cream 7. Heat milk with orange zest and vanilla until hot (do not boil). 8. Whisk yolks, sugar, orange juice, and cornstarch smooth. Whisk in hot milk, return to pan, and cook stirring until thick. 9. Remove from heat, stir in butter, cover surface with plastic wrap, and cool completely. 10. Fill the cooled choux puffs with the orange cream - pipe in or slice open, as preferred. 11. Dust with powdered sugar or drizzle lightly with chocolate sauce before serving. Which Recipe do you want next? 🥰🤍

Ad | Orange Cream Puffs Recipe 🍊🤍 Light and airy choux pastry puffs, delicately crisp on the outside and filled with a fragrant orange pastry cream. 🥰 📝 Ingredients (makes approx. 20 pieces) For the choux pastry ❕ Important: Always prepare choux pastry using a kitchen scale - do not use cups. • 65 g water • 65 g milk • 50 g butter (unsalted) • 1 pinch of salt • 70 g all-purpose flour • 2 eggs (size M, approx. 110–112 g without shells) For the orange pastry cream • 300 ml milk • Zest of 1 organic orange • 3 egg yolks (M) • 75 g sugar • 30 g cornstarch • 25 g butter • 40 ml freshly squeezed orange juice • 1 tsp vanilla extract For serving • Powdered sugar or chocolate sauce 🤍 Instructions 1. Preheat the oven to 200 °C / 390 °F (top & bottom heat). Line a tray with parchment paper (middle rack). 2. Bring water, milk, butter, and salt to a boil. Add flour all at once and stir until smooth and a film forms on the bottom. 3. Let dough cool 5 minutes, then beat in eggs one by one until glossy and falls in a V-shape. 4. Pipe about 20 even mounds onto the tray, leaving space between them. 5. Bake 20 minutes at 200 °C, then 5 minutes at 180 °C / 355 °F until golden. ❕ Very important: Do NOT open the oven door during baking! Choux pastry will collapse immediately if disturbed. 6. Turn off oven and keep door closed 3–5 minutes, then crack it open slightly to release steam. Cool puffs completely. 🍊 Orange Pastry Cream 7. Heat milk with orange zest and vanilla until hot (do not boil). 8. Whisk yolks, sugar, orange juice, and cornstarch smooth. Whisk in hot milk, return to pan, and cook stirring until thick. 9. Remove from heat, stir in butter, cover surface with plastic wrap, and cool completely. 10. Fill the cooled choux puffs with the orange cream - pipe in or slice open, as preferred. 11. Dust with powdered sugar or drizzle lightly with chocolate sauce before serving. Which Recipe do you want next? 🥰🤍

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