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@samia_08222: Hum Kisi ky paisu pr aysh ne kerti #foryoupage #aioustudents #semester2 #attitude

Sami _🫀 راجپوت
Sami _🫀 راجپوت
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Thursday 12 November 2026 02:54:27 GMT
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🤎 obsessed! the coziest mini boot 🧸✨ #ugg #uggs #uggseason #uggultramini
🤎 obsessed! the coziest mini boot 🧸✨ #ugg #uggs #uggseason #uggultramini
Private Chef at Home EP. 09 How to make a pumpkin tart with maple gelée 🍁 🎃 FULL RECIPE BELOW ⬇️ PUMPKIN TART W/ MAPLE GELÉE SWEET PASTRY * 125g unsalted butter, softened * 80g icing sugar * 30g ground almonds * 50g beaten egg * 250g plain flour * 2g salt Method 1. Cream the butter and icing sugar until smooth. 2. Mix in the ground almonds and egg. 3. Add the flour and salt, mixing just until a dough forms. Divide into two. 4. Roll each piece to 2-3mm thick between two pieces of parchment paper and chill for 1hr. 5. Line a perforated tart ring. 6. Refrigerate for a further 30 minutes. 7. Bake at 160°C for 20 - 25 minutes until golden. PUMPKIN PURÉE * 300g good quality pumpkin purée * 100g double cream * 80g brown sugar * 100g whole egg * 1 egg yolk * 15g cornflour * Vanilla, to taste * Ground cinnamon, ginger and nutmeg, to taste * 2g salt Method 1. Whisk all ingredients until smooth. 2. Pass through a fine sieve and pour into the baked tart until two thirds full. You will have leftover custard if you have a shallow tart ring like mine. 3. Bake at 150°C until the edges are set and the centre has a slight wobble, approximately 20-40 minutes depending on depth. KABOCHA PUMPKIN TOPPING * 200-250g kabocha pumpkin * 300g water * 60g sugar Method 1. Bring the water and sugar to a simmer with any optional aromatics. (Aromats like cinnamon and orange zest are also good here). 2. Slice the kabocha on a mandoline to 1mm thick. 3. Gently poach for 2 minutes until flexible but still holding its shape. 4. Drain and leave to dry. MAPLE GELÉE * 130 g water * 90g maple syrup * 4 g powdered gelatin Method Take 15 g of the water and sprinkle the gelatin evenly over it. Leave to bloom for 5 minutes. Warm the remaining water with the maple syrup until hot (around 60C). Remove from the heat and stir in the bloomed gelatin until completely dissolved. Let it cool until barely warm but still fluid. Arrange your poached pumpkin slices on the chilled custard, then carefully pour a layer of gelée over them. Refrigerate for at least 2 hours before serving. #pastrychef #privatechef #pumpkinpie #fallcooking #pastryrecipes
Private Chef at Home EP. 09 How to make a pumpkin tart with maple gelée 🍁 🎃 FULL RECIPE BELOW ⬇️ PUMPKIN TART W/ MAPLE GELÉE SWEET PASTRY * 125g unsalted butter, softened * 80g icing sugar * 30g ground almonds * 50g beaten egg * 250g plain flour * 2g salt Method 1. Cream the butter and icing sugar until smooth. 2. Mix in the ground almonds and egg. 3. Add the flour and salt, mixing just until a dough forms. Divide into two. 4. Roll each piece to 2-3mm thick between two pieces of parchment paper and chill for 1hr. 5. Line a perforated tart ring. 6. Refrigerate for a further 30 minutes. 7. Bake at 160°C for 20 - 25 minutes until golden. PUMPKIN PURÉE * 300g good quality pumpkin purée * 100g double cream * 80g brown sugar * 100g whole egg * 1 egg yolk * 15g cornflour * Vanilla, to taste * Ground cinnamon, ginger and nutmeg, to taste * 2g salt Method 1. Whisk all ingredients until smooth. 2. Pass through a fine sieve and pour into the baked tart until two thirds full. You will have leftover custard if you have a shallow tart ring like mine. 3. Bake at 150°C until the edges are set and the centre has a slight wobble, approximately 20-40 minutes depending on depth. KABOCHA PUMPKIN TOPPING * 200-250g kabocha pumpkin * 300g water * 60g sugar Method 1. Bring the water and sugar to a simmer with any optional aromatics. (Aromats like cinnamon and orange zest are also good here). 2. Slice the kabocha on a mandoline to 1mm thick. 3. Gently poach for 2 minutes until flexible but still holding its shape. 4. Drain and leave to dry. MAPLE GELÉE * 130 g water * 90g maple syrup * 4 g powdered gelatin Method Take 15 g of the water and sprinkle the gelatin evenly over it. Leave to bloom for 5 minutes. Warm the remaining water with the maple syrup until hot (around 60C). Remove from the heat and stir in the bloomed gelatin until completely dissolved. Let it cool until barely warm but still fluid. Arrange your poached pumpkin slices on the chilled custard, then carefully pour a layer of gelée over them. Refrigerate for at least 2 hours before serving. #pastrychef #privatechef #pumpkinpie #fallcooking #pastryrecipes
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@deepstorycast @sourafamiranda @Guto Galamba #clipfyleague #deepstoryclipfy #deepstory
Cheaper than one night at the movie theaters and you can use it every night. Pick up one for the holiday functions.
Cheaper than one night at the movie theaters and you can use it every night. Pick up one for the holiday functions.
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#rust #rustgame #shardstore #раст #растюа


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