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Fally Le Riche Gucci 👑🦅🇺🇸

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Sunday 01 November 2026 10:20:14 GMT

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A B D 🇨🇮🇫🇷 :

Général en mode fally

2026-11-01 15:12:17

1

Ibrahim :-O :

2026-11-01 13:26:12

2

Joker_225🤡🇨🇮 :

2026-11-01 13:36:59

1

Noël Kouame859barbozy :

non hein faut arrêter ça, c'est mon môgô djazz.

2026-11-01 16:44:32

0

{ EL PROFESOR🖊️.... 🧠} :

tu veux dire quoi que je ment quoi

2026-11-01 18:29:24

0

baki chéè :

2026-11-01 17:08:00

0

Samou Toure :

co👏👏👏👏👏👏

2026-11-01 15:25:41

0

PR :

Général 🤣

2026-11-01 14:23:13

0

Le Rancunier pressé🤨😡 :

￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ 　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶　　　　　　　　　 ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶ ￶

2026-11-01 13:25:01

0

JEUNE CANADIEN 🇨🇦🍁 :

🤣😂

2026-11-01 16:43:52

0

Soldat Russe :

😅😅😅

2026-11-01 16:34:58

0

empereurdjam :

😂😂😂

2026-11-01 16:08:58

0

le roi des dafing🇨🇮🇧🇫 :

😂😂😂

2026-11-01 15:27:02

0

moussa diomande ❤️👻 :

😂😂😂😂

2026-11-01 14:25:22

0

hulv :

🥰🥰🥰

2026-11-01 13:59:39

0

Ali Diaby :

🥰🥰🥰

2026-11-01 13:30:31

0

lukaku :

[Larmes de joie][Larmes de joie]

2026-11-01 13:01:03

0

✊ Ada Kone Kone 🩸💪 :

😂😂😂

2026-11-01 12:31:10

0

MR pirate italien🇮🇹 roi👑88% :

😂😂😂

2026-11-01 10:33:34

0

Sopro l'argent :

[Innocent][Innocent][Innocent]

2026-11-01 18:28:09

0

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Greek Ekmek Kataifi (Traditional Greek Custard & Cream Dessert) Servings 12 servings Ingredients For the Kataifi Base 500 g kataifi shredded pastry, thawed 180 g unsalted butter, melted 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 80 g pistachios, finely chopped (optional) For the Orange-Cinnamon Syrup 350 g granulated sugar 300 ml water 1 cinnamon stick 2 strips orange peel 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract For the Semolina Custard 1 litre whole milk 120 g fine semolina 150 g granulated sugar 3 large egg yolks 40 g unsalted butter 2 teaspoons vanilla extract Finely grated zest of 1 orange, optional Pinch of sea salt For the Whipped Cream Topping 500 ml cold heavy whipping cream, at least 30–35% fat 40 g powdered sugar 1 teaspoon vanilla extract For Garnish 60 g roasted pistachios, finely chopped Ground cinnamon A little finely grated orange zest, optional Instructions 1. Prepare the Kataifi Pastry Preheat the oven to 180°C (350°F). Gently separate the kataifi strands with your fingers, loosening any compacted sections. Melt the butter and mix it with the sugar and cinnamon. Place the kataifi in a large bowl and drizzle over the butter mixture. Use your fingertips to distribute the butter evenly throughout the strands without crushing them. Spread the pastry evenly in a large baking dish measuring approximately 23 × 33 cm (9 × 13 inches). Bake for 30–35 minutes, stirring gently once or twice, until the pastry is deeply golden and crisp. Keep an eye on the edges, which may brown faster than the center. Remove from the oven and allow the pastry to cool slightly. 2. Prepare the Syrup While the kataifi bakes, combine the sugar, water, cinnamon stick, and orange peel in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for 6–8 minutes. Remove from the heat and stir in the lemon juice and vanilla extract. Discard the cinnamon stick and orange peel. Allow the syrup to cool for approximately 10–15 minutes. 3. Syrup the Kataifi Transfer the warm, crispy kataifi to the baking dish if necessary and distribute it evenly. Slowly pour the syrup over the pastry, making sure it reaches the edges. Sprinkle with the optional finely chopped pistachios. Allow the pastry to absorb the syrup and cool completely before adding the custard. The pastry should remain textured rather than submerged in excess liquid. 4. Prepare the Semolina Custard Pour the milk into a large saucepan. Add the sugar, vanilla extract, orange zest if using, and a pinch of salt. Heat over medium heat until steaming, stirring occasionally. Do not let it boil vigorously. In a separate bowl, whisk the egg yolks with the semolina until well combined. Slowly pour a ladleful of the hot milk into the egg mixture while whisking continuously to temper the yolks. Gradually whisk the tempered egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, for approximately 6–10 minutes, until the custard becomes thick, smooth, and creamy. Remove from the heat. Stir in the butter until fully melted and incorporated. The custard should be thick enough to spread without running. 5. Layer the Custard Pour the warm custard evenly over the cooled syrup-soaked kataifi. Use a spatula to spread it into a smooth, even layer. Cover the surface directly with baking parchment or food-safe film suitable for contact with warm food to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for approximately 2–3 hours, or until the custard is completely cold and set. 6. Whip the Cream Make sure the heavy cream is thoroughly chilled. Pour it into a cold mixing bowl. Add the powdered sugar and vanilla extract. Whip using an electric mixer until soft to medium-firm peaks form. The cream should be fluffy and hold its shape without becoming grainy. Avoid overwhipping. 7. Add the Cream Layer Remove the chilled dessert from the refrigerator. Spread the whipped cream evenly over

Greek Ekmek Kataifi (Traditional Greek Custard & Cream Dessert) Servings 12 servings Ingredients For the Kataifi Base 500 g kataifi shredded pastry, thawed 180 g unsalted butter, melted 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 80 g pistachios, finely chopped (optional) For the Orange-Cinnamon Syrup 350 g granulated sugar 300 ml water 1 cinnamon stick 2 strips orange peel 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract For the Semolina Custard 1 litre whole milk 120 g fine semolina 150 g granulated sugar 3 large egg yolks 40 g unsalted butter 2 teaspoons vanilla extract Finely grated zest of 1 orange, optional Pinch of sea salt For the Whipped Cream Topping 500 ml cold heavy whipping cream, at least 30–35% fat 40 g powdered sugar 1 teaspoon vanilla extract For Garnish 60 g roasted pistachios, finely chopped Ground cinnamon A little finely grated orange zest, optional Instructions 1. Prepare the Kataifi Pastry Preheat the oven to 180°C (350°F). Gently separate the kataifi strands with your fingers, loosening any compacted sections. Melt the butter and mix it with the sugar and cinnamon. Place the kataifi in a large bowl and drizzle over the butter mixture. Use your fingertips to distribute the butter evenly throughout the strands without crushing them. Spread the pastry evenly in a large baking dish measuring approximately 23 × 33 cm (9 × 13 inches). Bake for 30–35 minutes, stirring gently once or twice, until the pastry is deeply golden and crisp. Keep an eye on the edges, which may brown faster than the center. Remove from the oven and allow the pastry to cool slightly. 2. Prepare the Syrup While the kataifi bakes, combine the sugar, water, cinnamon stick, and orange peel in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for 6–8 minutes. Remove from the heat and stir in the lemon juice and vanilla extract. Discard the cinnamon stick and orange peel. Allow the syrup to cool for approximately 10–15 minutes. 3. Syrup the Kataifi Transfer the warm, crispy kataifi to the baking dish if necessary and distribute it evenly. Slowly pour the syrup over the pastry, making sure it reaches the edges. Sprinkle with the optional finely chopped pistachios. Allow the pastry to absorb the syrup and cool completely before adding the custard. The pastry should remain textured rather than submerged in excess liquid. 4. Prepare the Semolina Custard Pour the milk into a large saucepan. Add the sugar, vanilla extract, orange zest if using, and a pinch of salt. Heat over medium heat until steaming, stirring occasionally. Do not let it boil vigorously. In a separate bowl, whisk the egg yolks with the semolina until well combined. Slowly pour a ladleful of the hot milk into the egg mixture while whisking continuously to temper the yolks. Gradually whisk the tempered egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, for approximately 6–10 minutes, until the custard becomes thick, smooth, and creamy. Remove from the heat. Stir in the butter until fully melted and incorporated. The custard should be thick enough to spread without running. 5. Layer the Custard Pour the warm custard evenly over the cooled syrup-soaked kataifi. Use a spatula to spread it into a smooth, even layer. Cover the surface directly with baking parchment or food-safe film suitable for contact with warm food to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for approximately 2–3 hours, or until the custard is completely cold and set. 6. Whip the Cream Make sure the heavy cream is thoroughly chilled. Pour it into a cold mixing bowl. Add the powdered sugar and vanilla extract. Whip using an electric mixer until soft to medium-firm peaks form. The cream should be fluffy and hold its shape without becoming grainy. Avoid overwhipping. 7. Add the Cream Layer Remove the chilled dessert from the refrigerator. Spread the whipped cream evenly over

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