@zsedbey: swag akatsuki aura #akatsuki #narutoopening #narutoshippuden #4k #4u #fyp

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Sunday 14 July 2024 18:59:53 GMT

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This is more than trading. It’s how you make it. #IMakeIt

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Reply to @paris_a05 lily should be avail soon!

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111fps #jujutsukaisen #120fps #makizenin #kugisakinobara

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Today’s kitchen: Tompouce | Happy weekend baking! ❤️ CUSTARD ▫️3 egg yolks ▫️120 gr granulated sugar ▫️16 gr vanilla sugar ▫️60 gr flour ▫️550 ml milk WHIPPED CREAM ▫️400 ml heavy cream ▫️16 gr whipped cream stabilizer ▫️40 gr sugar FILLING ▫️270 gr fresh puff pastry EXTRAS ▫️whipped cream ▫️nougatine ▫️chopped hazelnuts In a bowl, combine the egg yolks, granulated sugar, and vanilla sugar. Mix for 1 minute. Add the flour and 50 ml of milk, and mix until smooth. In a saucepan, heat 500 ml of milk until boiling. Slowly add the hot milk to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. In a separate bowl, beat the heavy cream until stiff peaks form. Add the whipped cream stabilizer and granulated sugar, and mix well. Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Cut the pastry in half, and then cut one half into 9 equal pieces. Prick the pastry with a fork to prevent it from puffing up while baking. Bake in a preheated oven at 190 ℃ for 10-15 minutes, until golden brown. Keep an eye on the baking time, as each oven is different. Remove from the oven and let cool completely. Place the pastry in a baking dish. Spread the custard evenly over the pastry. Take a small piece of pastry and cut it in half horizontally. Repeat with the remaining pastry. Arrange the pastry pieces over the custard. Spread the whipped cream over the pastry, and then top with another layer of pastry. Finish with a layer of whipped cream (reserve some whipped cream for the decorations, and transfer to a piping bag with a decorative tip). Cover the tompouce and refrigerate overnight, if possible, to set. Cut the tompouce into pieces, and garnish with chopped hazelnuts, nougatine, and whipped cream. Tips: * Replace vanilla sugar with vanilla extract. * Roll out the puff pastry to the desired shape of your baking dish. * I used aluminum foil to help hold the tompouce together while filling it. This is visible in the step-by-step photos. * I used a baking dish with dimensions of 28x18 cm. #kookmutsjes #fyp #foryou #weekend #baking #dessert #sweet #tompouce #yummy #food #delicious #alhamdulillah

Today’s kitchen: Tompouce | Happy weekend baking! ❤️ CUSTARD ▫️3 egg yolks ▫️120 gr granulated sugar ▫️16 gr vanilla sugar ▫️60 gr flour ▫️550 ml milk WHIPPED CREAM ▫️400 ml heavy cream ▫️16 gr whipped cream stabilizer ▫️40 gr sugar FILLING ▫️270 gr fresh puff pastry EXTRAS ▫️whipped cream ▫️nougatine ▫️chopped hazelnuts In a bowl, combine the egg yolks, granulated sugar, and vanilla sugar. Mix for 1 minute. Add the flour and 50 ml of milk, and mix until smooth. In a saucepan, heat 500 ml of milk until boiling. Slowly add the hot milk to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. In a separate bowl, beat the heavy cream until stiff peaks form. Add the whipped cream stabilizer and granulated sugar, and mix well. Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Cut the pastry in half, and then cut one half into 9 equal pieces. Prick the pastry with a fork to prevent it from puffing up while baking. Bake in a preheated oven at 190 ℃ for 10-15 minutes, until golden brown. Keep an eye on the baking time, as each oven is different. Remove from the oven and let cool completely. Place the pastry in a baking dish. Spread the custard evenly over the pastry. Take a small piece of pastry and cut it in half horizontally. Repeat with the remaining pastry. Arrange the pastry pieces over the custard. Spread the whipped cream over the pastry, and then top with another layer of pastry. Finish with a layer of whipped cream (reserve some whipped cream for the decorations, and transfer to a piping bag with a decorative tip). Cover the tompouce and refrigerate overnight, if possible, to set. Cut the tompouce into pieces, and garnish with chopped hazelnuts, nougatine, and whipped cream. Tips: * Replace vanilla sugar with vanilla extract. * Roll out the puff pastry to the desired shape of your baking dish. * I used aluminum foil to help hold the tompouce together while filling it. This is visible in the step-by-step photos. * I used a baking dish with dimensions of 28x18 cm. #kookmutsjes #fyp #foryou #weekend #baking #dessert #sweet #tompouce #yummy #food #delicious #alhamdulillah

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