@elyzacguzman:

ur sonic star !
ur sonic star !
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Tuesday 30 September 2025 14:10:03 GMT
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bratapple360
bratapple360 :
Girlhood 🧡
2025-09-30 14:34:59
1
c9lestial444
🪲dylan🐞 :
same 😭 i think it’s cause there’s an aaron kushner or something like that in the 70s show
2025-10-01 00:49:13
2
h1pgs
b̶r̶a̶n̶d̶o̶n̶ :
2025-10-01 02:52:57
2
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Blueberry Tart Recipe 🔹 Blueberry Mousse Ingredients * Blueberry purée 140g * Whipped cream 140g (soft peak) * Gelatin sheets 3 (6g) * Sugar 30g * Lemon juice ½ tsp Method 1. Whip cream to soft peaks and set aside. 2. Bloom gelatin in cold water, then squeeze out excess water. 3. Microwave blueberry purée, sugar, lemon juice, and gelatin until warm and melted. 4. Make sure the mixture is not too hot or cold, then fold in the whipped cream. 5. Pipe 48–50g into SF002 molds (about 80% full) and freeze. 🥧 Pâte Sucrée (Tart Shell) Ingredients * Unsalted butter 125g * Powdered sugar 60g * Egg 25g (about half an egg) * Salt (pinch) * All-purpose flour 190g * Vanilla extract 3g (optional) Method 1. Cream butter and sugar. Add egg, salt, and vanilla. 2. Mix in flour until it forms a dough. 3. Chill, roll to 4–5mm, line tart rings. 4. Par-bake at 320°F (160°C) for 10 minutes. 5. Add frangipane, bake again at 350°F (175°C) for 10 minutes. 🌰 Frangipane Cream Ingredients * Unsalted butter 50g * Powdered sugar 45g * Egg 30g * Almond flour 45g * Cake flour 5g Method 1. Cream butter and sugar. 2. Add egg, then almond and cake flour. Mix until smooth. 🫐 Blueberry Compote Ingredients * Blueberries 100g * Sugar 30g * Lemon juice 4g * Cornstarch 3g + Water 7g (mixed) Method 1. Cook blueberries, sugar, and lemon juice over medium heat for 2–3 minutes. 2. Add starch mixture while stirring. 3. Simmer 2–3 more minutes until thickened. 4. Chill in the fridge. ✨ Clear Mirror Glaze Ingredients * Water 50g * Sugar 100g * Glucose syrup 150g * Lemon juice 15g * Gelatin sheets 8g Method 1. Boil water, sugar, and glucose together. 2. Add lemon juice and bloomed gelatin. 3. Cool to 32°C before glazing frozen mousse. #blueberrytart #tart #pastry #pastryart #dessert #blueberrymousse #homebaking #baking
Blueberry Tart Recipe 🔹 Blueberry Mousse Ingredients * Blueberry purée 140g * Whipped cream 140g (soft peak) * Gelatin sheets 3 (6g) * Sugar 30g * Lemon juice ½ tsp Method 1. Whip cream to soft peaks and set aside. 2. Bloom gelatin in cold water, then squeeze out excess water. 3. Microwave blueberry purée, sugar, lemon juice, and gelatin until warm and melted. 4. Make sure the mixture is not too hot or cold, then fold in the whipped cream. 5. Pipe 48–50g into SF002 molds (about 80% full) and freeze. 🥧 Pâte Sucrée (Tart Shell) Ingredients * Unsalted butter 125g * Powdered sugar 60g * Egg 25g (about half an egg) * Salt (pinch) * All-purpose flour 190g * Vanilla extract 3g (optional) Method 1. Cream butter and sugar. Add egg, salt, and vanilla. 2. Mix in flour until it forms a dough. 3. Chill, roll to 4–5mm, line tart rings. 4. Par-bake at 320°F (160°C) for 10 minutes. 5. Add frangipane, bake again at 350°F (175°C) for 10 minutes. 🌰 Frangipane Cream Ingredients * Unsalted butter 50g * Powdered sugar 45g * Egg 30g * Almond flour 45g * Cake flour 5g Method 1. Cream butter and sugar. 2. Add egg, then almond and cake flour. Mix until smooth. 🫐 Blueberry Compote Ingredients * Blueberries 100g * Sugar 30g * Lemon juice 4g * Cornstarch 3g + Water 7g (mixed) Method 1. Cook blueberries, sugar, and lemon juice over medium heat for 2–3 minutes. 2. Add starch mixture while stirring. 3. Simmer 2–3 more minutes until thickened. 4. Chill in the fridge. ✨ Clear Mirror Glaze Ingredients * Water 50g * Sugar 100g * Glucose syrup 150g * Lemon juice 15g * Gelatin sheets 8g Method 1. Boil water, sugar, and glucose together. 2. Add lemon juice and bloomed gelatin. 3. Cool to 32°C before glazing frozen mousse. #blueberrytart #tart #pastry #pastryart #dessert #blueberrymousse #homebaking #baking

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