@ebony.medhi_actu: C'est le moment de rejoindre le canal Instagram d'Ebony : elle vient tout juste d'annoncer un jeu concours pour la rencontrer et écouter son nouveau son « RAGE » en avant-première #ebony #rage #StarAcademy #concours #musique

ebony.medhi_actu
ebony.medhi_actu
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Thursday 11 September 2025 18:05:20 GMT
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inèsfa
Inès :
moi j'ai fait la presave pour écouter le 19 Septembre car malheureusement encore une fois je peux pas aller a paris a cause de mon handicap mais bonne chance a tout ceux et celles qui l'ont fait et moi rendez-vous sur Spotify 🥰
2025-09-11 18:25:54
16
nelvyesther
~Nëlvÿ🇬🇦 :
Queen sheba 🔥🔥🔥🔥🔥🔥❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤
2025-10-12 09:00:49
2
jadedupontgmail.com
jade BZH 😉 🖤 🗡 :
🖤🖤🖤🖤🖤
2025-09-11 18:39:14
4
marieline114
Marie-line :
🥰❤
2025-09-12 19:26:47
3
pissenlits6
Chapeau :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤❤
2025-09-12 15:24:27
2
isabelle.veroniqu
🎀Isabelle Veronique Henry🎀 :
🥰🥰🥰🥰🥰
2025-09-12 11:10:35
2
aby.thiandoum2
Bonitas❤️ :
❤️❤️❤️❤️❤️❤️❤️❤️🥰🥰🔥🔥🔥
2025-09-12 10:58:18
2
diddichoux
Diddichoux :
🔥🔥🔥🔥🔥🔥
2025-09-12 07:09:49
2
objective.views
Objective Views :
🔥🔥🔥🔥🔥🔥
2025-09-12 06:30:09
2
babounette68
babounette :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2025-09-12 06:05:28
2
bibicha6233
bibicha :
❤️❤️❤️❤️❤️❤️❤️❤️❤
2025-09-11 20:55:06
2
mayouyoune972
mayouyoune972 :
🥰🥰🥰🥰
2025-09-11 20:34:59
2
userdelphine3
@delphine❤️ :
🔥🔥🔥❤️❤
2025-09-11 19:32:19
2
kadorette
DloCoco :
✨✨✨✨✨❤️👑👑👑
2025-09-11 19:13:49
2
maloujm1
Malou Jm :
❤️❤️❤️❤️❤️❤️❤️❤
2025-09-17 19:53:23
1
sidonie.darc
Sidonie D'arc :
😍🥰😍🥰😍🥰
2025-09-15 20:53:46
1
user1490457474118
Léna Rosa :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🙏😍😍😘😘😘😘😘👍
2025-09-12 16:17:24
2
pierrefluro
Florian :
👍💋💚
2025-09-12 09:34:02
2
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Kinda chaos but it turned out yummy! Ingredients:  Cinnamon sugar croissant sourdough roll  * 100 g active starter  * 350 g water  * 500 g bread flour  * 10 g salt  1. mix 100 g active starter with 350g room-temperature purified water, then add 500g bread flourand 10g salt until a shaggy dough forms. Cover and let it rest for 1 hour. 2. After resting, start your first set of stretch and folds—stretch and fold four times, turning the bowl each time. Place 1 stick of butter in the freezer while the dough rests for another 30 minutes. 3. Grate half of the frozen butter over the dough, spread it gently so it doesn’t melt, and sprinkle in brown sugar. Do another round of stretch and folds to start incorporating everything, then cover and rest 30 more minutes. 4. Grate the remaining half of the butter, spread it evenly on top. Perform another set of stretch and folds, cover, and let rest for 6–10 hours 5. Lightly flour your surface with rice or bread flour, then gently turn the dough out so it falls naturally without losing too many air bubbles. Shape it into a rectangle, add in brown sugar and pumpkin pie spice, fold the right side in, then the left, and roll it up from the bottom. Use gentle push-and-pull motions to form a smooth, round dough ball. 6. Flour a banneton basket with rice flour, place the dough inside seam-side up, dust the top lightly with flour, cover, and refrigerate overnight for a cold ferment. 7. The next day, preheat your oven to 500°F with your Dutch oven inside. Once preheated, remove the dough from the fridge, flip it out onto parchment paper with the smooth side facing up, dust with rice flour, and score your loaf however you like. 8. Carefully transfer the dough (using the parchment) into the hot Dutch oven, cover, and bake for 35 minutes. Then uncover and bake another 5-10 minutes until golden brown and crisp. Let it cool completely before slicing #sourdoughbread #cinnamonsugarcroissantloaf #sourdoughstepbystep #bread
Kinda chaos but it turned out yummy! Ingredients: Cinnamon sugar croissant sourdough roll * 100 g active starter * 350 g water * 500 g bread flour * 10 g salt 1. mix 100 g active starter with 350g room-temperature purified water, then add 500g bread flourand 10g salt until a shaggy dough forms. Cover and let it rest for 1 hour. 2. After resting, start your first set of stretch and folds—stretch and fold four times, turning the bowl each time. Place 1 stick of butter in the freezer while the dough rests for another 30 minutes. 3. Grate half of the frozen butter over the dough, spread it gently so it doesn’t melt, and sprinkle in brown sugar. Do another round of stretch and folds to start incorporating everything, then cover and rest 30 more minutes. 4. Grate the remaining half of the butter, spread it evenly on top. Perform another set of stretch and folds, cover, and let rest for 6–10 hours 5. Lightly flour your surface with rice or bread flour, then gently turn the dough out so it falls naturally without losing too many air bubbles. Shape it into a rectangle, add in brown sugar and pumpkin pie spice, fold the right side in, then the left, and roll it up from the bottom. Use gentle push-and-pull motions to form a smooth, round dough ball. 6. Flour a banneton basket with rice flour, place the dough inside seam-side up, dust the top lightly with flour, cover, and refrigerate overnight for a cold ferment. 7. The next day, preheat your oven to 500°F with your Dutch oven inside. Once preheated, remove the dough from the fridge, flip it out onto parchment paper with the smooth side facing up, dust with rice flour, and score your loaf however you like. 8. Carefully transfer the dough (using the parchment) into the hot Dutch oven, cover, and bake for 35 minutes. Then uncover and bake another 5-10 minutes until golden brown and crisp. Let it cool completely before slicing #sourdoughbread #cinnamonsugarcroissantloaf #sourdoughstepbystep #bread

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