HHHHIIIIIIHIIIIII WAVESSSSSS

hoh................,,woh...,,.. i like ur stuff alot. i mean it

AWESOME SKINS DEWD

hi.........m......... You zeem zo cool dude! your zkinz are zo awezome 👍I'm gonna get you🐛

stares at you farts in your atabook and runs

Hi medkir are you skibidi sigma

idk um ur skins are so ffffiiirrre

honk honk honk

HELLOthank u for signing my ata//..get a sign back..hehhuehuh such pretty profile/s btw

hello!!!!! your skins are super c0ol!

hi uhhr,c,,, im rrslly awkward but i wante to say ur skins are. super cool and ur rentry is really pretyy...

I'm a wuss and I cant say hi to u on pt HI RANDOM BEING !! u cool

Ingredients ½ cup (1 stick) unsalted butter, cut into pieces 1 teaspoon sugar (optional) ½ teaspoon salt 1 cup all-purpose flour 5 large eggs No-Fuss Pastry Cream Step 1 Preheat oven; prepare baking sheets: Preheat oven to 375°F. Line two baking sheets with parchment paper. Step 2 Make dough in a saucepan: In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Step 3 Cook dough: Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. (tip : To make sure the dough cooks long enough to create light, airy cream puffs, continue to stir on stove top until a film forms on bottom of pan.) Step 4 Remove dough from heat; add eggs: Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. (tip ; Eggs are the main leavening agent in pâte à choux. They are what add the lift and volume to your puffs, so don't cut corners on this step—be sure each egg is completely incorporated before adding the next one.) Step 5 Prepare egg wash: For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside. Step 6 Place dough in pastry bag: Transfer the pâte à choux to a large pastry bag fitted with a 5/8-inch plain tip. Step 7 Pipe dough onto pan: Pipe 1 1/2-inch rounds onto each prepared pan. ( tip : Place a small dollop of dough under each corner of parchment paper to hold it in place on the pan before you begin piping. ) Step 8 Smooth tops of rounds: Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Step 9 Brush with egg wash and bake: Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day. Step 10 Fill puffs with pastry cream: Use a paring knife to make a small X in the bottom of each puff to create an opening for filling. Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

cocoagarf says hiiiiiiiiii

Hi remember when I was first message There. What a time..... Hi pedal