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The French Chef Gérard Garbé
Australia
Приєднався 26 січ 2014
WELCOME to: THE FRENCH CHEF GERARD GARBE channel
I am The French Chef - Gérard Garbé. I wish to tempt you to indulge yourself in your kitchen. developing your cooking skills and mastering French cooking to impress your friends. Behind four decades of mostly French cooking, experience and training I hope to gain your confidence and trust.
Without further ado let's start now, with fun and success guaranteed.
Bon Appétit.
Welcome to the Club.
Gérard😀👍
On the other hand, still being an enthusiast adventurer, you may also like my adventures in the Australian bush with caravan tips and enjoying some of the magnificent places on earth. Without missing the fishing experience.
Bon voyage. 🚐🚐🚐🌅🌄⛺🌊
I am The French Chef - Gérard Garbé. I wish to tempt you to indulge yourself in your kitchen. developing your cooking skills and mastering French cooking to impress your friends. Behind four decades of mostly French cooking, experience and training I hope to gain your confidence and trust.
Without further ado let's start now, with fun and success guaranteed.
Bon Appétit.
Welcome to the Club.
Gérard😀👍
On the other hand, still being an enthusiast adventurer, you may also like my adventures in the Australian bush with caravan tips and enjoying some of the magnificent places on earth. Without missing the fishing experience.
Bon voyage. 🚐🚐🚐🌅🌄⛺🌊
HOW TO MAKE CANELÉS BORDELAIS a traditional French patisserie from Bordeaux
LES CANELÉS BORDELAIS a traditional French patisserie from Bordeaux
I just got back from the Bordeaux region in South of France and specially from St Emilion the famous vineyard village where the CANELÉS BORDELAIS WERE DEVELOPPED BY MONKS in the 17th century. It was said that rich Bordeaux wine makers were using a lot of white eggs for filtering the Tanin of their wine and generously gave the yolks to charity where nuns were baking patisseries for children in need.
I am bringing you today this famous recipe of those delicious and wonderful CANELÉS BORDELAIS, ONE OF THE BEST and delicate PASTRY in the world: They make the perfect coffee companion.
In the inside they are custardy and soft, silky and spongy. What’s about the smell? It is insane. You can smell the delicate flavor of the combination of the brown RUM mixed with the vanilla, which gives this pastry that special aroma -
That remembers me the stories of my Grand Father Captain on big Cargo when he was bringing home in the Port of Bordeaux RUM and VANILLA from the WEST INDIES for his hotel in Bordeaux run by Gran’ma.
1-INGREDIENTS OF CANELES:
1 liter of Whole Milk
5 g Orange zests.
50 g of unsalted butter ( I used the French butter president rich in fat less water)
20 g of vanilla liquid
2 vanilla pods
200 g of white sugar
280 g brown sugar
1 pinch of salt
2 eggs (150g)
4 yolks (120g)
70mls of brown rum
80g of corn flour
160g of plain flour
Rest 24 hours in the fridge before cooking , or 48 hours is better
Cooking Time : 240⁰ C 10 minutes - 40-45 minutes at 190⁰C
Rest 5 minutes before turning out.
2-METHOD TO MAKE THE CANELÉs:
1-In a pan add the milk, the orange zest, the Vanilla, the butter and the Salt . Bring to the simmer point: 85⁰C, continue stirring the mixture with a whisk. Remove from the heat and rest.
2-In a salad bowl mix 2 eggs and 4 yolks, add the sugar and mix well until the sugar dissolved completely.
3- Slowly Temper the eggs and sugar by pouring the warm milk on the mixture of eggs and sugar then add the Rum. That smell delicious.
4- Add the sifted flour and the corn flour in small quantities and whisk well to avoid lumps. Now pour the mixture through a fine mesh sieve to remove the eventual small egg shells, egg germs, flour lumps or other unwanted matters or particules.
Now rest your mixture in the fridge overnight for 12 hours or 24 hours even 48 hours for best result.
3- DAY 2 THE COOKING
Now your Silicon Canelés molds are clean and ready. Put them flat on a grid, not a tray, you will obtain a better heat transmission to caramelize the Canelés.
Set your oven at 240⁰C fan forced.
Fill your molds but not to the top. Leave a little space of 4 mm for the expansion during the cooking and avoiding the mushrooming (The mixture exploding outside the mold).
Fill the large molds first and fit them in the oven first.
Then the small molds.
After 10 minutes drop the temperature of the oven to 190⁰C
Cook for 30 to 45 minutes until you obtain a nice color (dark caramel but not burnt)
Check at the end if not cooked completely leave an extra 5 minutes.
Remove from the oven with a tea towel or gloves.
Wait for 5 minutes then remove the Canelés from the silicon molds.
They should be removed easily thanks to those DE BUYER anti adherent molds.
You eat one and you need to eat another one straight away. That’s how they are addictive.
I hope you will try to make those canelés one day. Let me know your success.
REMEMBER: Thumbs up if you like this video.
Consider subscribing to my humble channel that will encourage me to produce more videos.
Click this bell and you won’t miss my next video.
I hope Gourmets friends that you have enjoyed this new recipe: the CANELÉS BORDELAIS
Thanks for watching and see you very soon with a new exciting video…..
Au Revoir et à bientôt
📺My channel: ua-cam.com/play/PLaqsyOz8p-mRtBARCqtRzEhKrkSNlUN3u.html
📽️You may like to see some of my other videos:
🏆Bearnaise sauce : ua-cam.com/video/xlmRHzpP5XA/v-deo.html
🥇Boeuf Bourguignon : ua-cam.com/video/SyVrBLtP8EA/v-deo.html
🥈Chicken Cordon Bleu : ua-cam.com/video/OBI9N5BceFU/v-deo.html
🥉Crayfish Thermidor: ua-cam.com/video/d9DQsqSoxy8/v-deo.html
🏅Beef stock Paul Bocuse: ua-cam.com/video/1j0U_HylT0A/v-deo.html
🏅French baguette: ua-cam.com/video/ps9boOOTyzo/v-deo.html
🏅Pâtés terrine: ua-cam.com/video/kIg-DSkc1ns/v-deo.html
🏅Mashed potatoes: ua-cam.com/video/kW7ShqWCwFQ/v-deo.html
#canelés #canelésbordelais #Frenchpatisserie
I just got back from the Bordeaux region in South of France and specially from St Emilion the famous vineyard village where the CANELÉS BORDELAIS WERE DEVELOPPED BY MONKS in the 17th century. It was said that rich Bordeaux wine makers were using a lot of white eggs for filtering the Tanin of their wine and generously gave the yolks to charity where nuns were baking patisseries for children in need.
I am bringing you today this famous recipe of those delicious and wonderful CANELÉS BORDELAIS, ONE OF THE BEST and delicate PASTRY in the world: They make the perfect coffee companion.
In the inside they are custardy and soft, silky and spongy. What’s about the smell? It is insane. You can smell the delicate flavor of the combination of the brown RUM mixed with the vanilla, which gives this pastry that special aroma -
That remembers me the stories of my Grand Father Captain on big Cargo when he was bringing home in the Port of Bordeaux RUM and VANILLA from the WEST INDIES for his hotel in Bordeaux run by Gran’ma.
1-INGREDIENTS OF CANELES:
1 liter of Whole Milk
5 g Orange zests.
50 g of unsalted butter ( I used the French butter president rich in fat less water)
20 g of vanilla liquid
2 vanilla pods
200 g of white sugar
280 g brown sugar
1 pinch of salt
2 eggs (150g)
4 yolks (120g)
70mls of brown rum
80g of corn flour
160g of plain flour
Rest 24 hours in the fridge before cooking , or 48 hours is better
Cooking Time : 240⁰ C 10 minutes - 40-45 minutes at 190⁰C
Rest 5 minutes before turning out.
2-METHOD TO MAKE THE CANELÉs:
1-In a pan add the milk, the orange zest, the Vanilla, the butter and the Salt . Bring to the simmer point: 85⁰C, continue stirring the mixture with a whisk. Remove from the heat and rest.
2-In a salad bowl mix 2 eggs and 4 yolks, add the sugar and mix well until the sugar dissolved completely.
3- Slowly Temper the eggs and sugar by pouring the warm milk on the mixture of eggs and sugar then add the Rum. That smell delicious.
4- Add the sifted flour and the corn flour in small quantities and whisk well to avoid lumps. Now pour the mixture through a fine mesh sieve to remove the eventual small egg shells, egg germs, flour lumps or other unwanted matters or particules.
Now rest your mixture in the fridge overnight for 12 hours or 24 hours even 48 hours for best result.
3- DAY 2 THE COOKING
Now your Silicon Canelés molds are clean and ready. Put them flat on a grid, not a tray, you will obtain a better heat transmission to caramelize the Canelés.
Set your oven at 240⁰C fan forced.
Fill your molds but not to the top. Leave a little space of 4 mm for the expansion during the cooking and avoiding the mushrooming (The mixture exploding outside the mold).
Fill the large molds first and fit them in the oven first.
Then the small molds.
After 10 minutes drop the temperature of the oven to 190⁰C
Cook for 30 to 45 minutes until you obtain a nice color (dark caramel but not burnt)
Check at the end if not cooked completely leave an extra 5 minutes.
Remove from the oven with a tea towel or gloves.
Wait for 5 minutes then remove the Canelés from the silicon molds.
They should be removed easily thanks to those DE BUYER anti adherent molds.
You eat one and you need to eat another one straight away. That’s how they are addictive.
I hope you will try to make those canelés one day. Let me know your success.
REMEMBER: Thumbs up if you like this video.
Consider subscribing to my humble channel that will encourage me to produce more videos.
Click this bell and you won’t miss my next video.
I hope Gourmets friends that you have enjoyed this new recipe: the CANELÉS BORDELAIS
Thanks for watching and see you very soon with a new exciting video…..
Au Revoir et à bientôt
📺My channel: ua-cam.com/play/PLaqsyOz8p-mRtBARCqtRzEhKrkSNlUN3u.html
📽️You may like to see some of my other videos:
🏆Bearnaise sauce : ua-cam.com/video/xlmRHzpP5XA/v-deo.html
🥇Boeuf Bourguignon : ua-cam.com/video/SyVrBLtP8EA/v-deo.html
🥈Chicken Cordon Bleu : ua-cam.com/video/OBI9N5BceFU/v-deo.html
🥉Crayfish Thermidor: ua-cam.com/video/d9DQsqSoxy8/v-deo.html
🏅Beef stock Paul Bocuse: ua-cam.com/video/1j0U_HylT0A/v-deo.html
🏅French baguette: ua-cam.com/video/ps9boOOTyzo/v-deo.html
🏅Pâtés terrine: ua-cam.com/video/kIg-DSkc1ns/v-deo.html
🏅Mashed potatoes: ua-cam.com/video/kW7ShqWCwFQ/v-deo.html
#canelés #canelésbordelais #Frenchpatisserie
Переглядів: 176
Відео
MOULES MARINIERE The Classical French Mussels recipe + BONUS a video on a French Mussels farm
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Переглядів 4216 місяців тому
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Переглядів 9677 місяців тому
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Переглядів 4317 місяців тому
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THE PERFECT SHRIMP COCKTAIL IN AN AVOCADO GONDOLA | A Great Entrée for special occasion |
Переглядів 1808 місяців тому
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CRAB SOUFFLÉ EMMENTAL AND CHIVE
Переглядів 5309 місяців тому
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Переглядів 9779 місяців тому
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HOW TO MAKE FRESH BEEF STOCK AT HOME LIKE PAUL BOCUSE 🏆
Переглядів 43010 місяців тому
HOW TO MAKE FRESH BEEF STOCK AT HOME- PAUL BOCUSE RECIPE🏆 You are wondering if fresh beef stocks are only made in restaurant? And is it worth it to make them at home? Definitely yes! They have better flavor. New recipe today: the famous fresh beef stock of Paul Bocuse - That is in fact the recipe of the Master French Chef Paul Bocuse the one we generally can see in only 3 stars or good restaura...
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Переглядів 26711 місяців тому
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Переглядів 328Рік тому
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HOW TO COOK FRESH CLAMS and rice pilaf with Mima , aired on Australian fishing show Ch 31C
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Переглядів 188Рік тому
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Переглядів 188Рік тому
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Переглядів 5 тис.Рік тому
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Переглядів 170Рік тому
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Переглядів 3,5 тис.Рік тому
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Переглядів 359Рік тому
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Переглядів 1,9 тис.Рік тому
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Переглядів 6032 роки тому
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Well done from a nc baker level 6.👍
Thank you very much Alexander for you great comment 👍Congratulation for your NC level 6 in Bakery. That is an achievement. All the best on your future. 🥇👨🍳🗼👄
Bravo GG, tu as sublimé une recette que je connaissais déjà!
Merci Alain. J'ai parlé du Grand pere Commandant sur cargo transat qui ramenait a Bordeaux Rum et Vanilla des west Indies ds le Port de Bordeaux pour son hotel tenu par Grand-ma.👍🥇👨🍳🗼👄👄
Great one Miss u best chef
Thank you Nagwa. Keep in touch . 🗼👨🍳🥇👍👄👄
Bravo 👏👏👏
Merci Remy les as tu goutté?🥇👨🍳🗼👄👄
Can you do a demi-glace?
Hi Juan thanks for your question: I may do a real demi glace but basically the sauce I have made with my 2 recipes: 1-How to make fresh beef stock and Jus de veau lié. 2 - See my other recipe: Paul Bocuse Bordelaise sauce: this one is a deluxe version of demi Glace. Same as jus de veau lié and much more reduced. Demi Glace- This is equal parts sauce espagnole** and veal stock, this is then reduced by half, a lot of people just reduce stock right down then call it demi. Sauce Espagnole: The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classical recipe calls for additional veal stock to be added as the liquid gradually reduces but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced I hope that will help you. Have a great Week.🙋♂️🥇👨🍳👍
@@TheFrenchChef thanks chef for replying
You are welcome Juan
MERCIII GERARRD
Thank you for your comment. I am glad you liked it . Have a Great Day.👨🍳🥇🙋♂️🗼👍
🙏❤️😋
T hank you Crystal 🗼👨🍳🥇🙋♂️😀👄
Hello chef are you still making vodeos? If you do can you make a Steak tartare?
Oh yes Juan with pleasure I will make a video on the steak TARTARE. JUST give me a few weeks. I am just back from Europe and France and got a lot of videos on the agenda. So Watch soon. Thank you for asking. 🙋♂️🥇👨🍳🗼👄
@@TheFrenchChef Thank you for replying chef I've waiting
@@TheFrenchChefhow was Europe?
Hello my dear young follower - Europe was Great: England Italia Monaco andFrance - Nice Bordeaux and Paris . a lot of new recipies are the agenda so : WATCH SOON and be on the look out. .I hope this message fin you in Great form. 😀🙋♂️🥇👨🍳🗼👄👄
What a cutie!🎉😊
Thank you! 😊Glad it helped.🙋♂️😀🥇👄
Very well done thanks. Super vidéo merci !
Glad you liked it! Thanks for commenting- Have a Great week end. bon voyage. 🥇😀🙋♂️👄
Using a food mill makes them fluffier and smoother. It may seem redundant but it really does so much for the potatoes
Well done George I am glad you gave me your view on my videos. Your comment was very interesting. Cheers. 👄🗼😀👨🍳🙋♂️🥇
Le dressage est un massacre
Commentaire acceptable merci. Mais c'etait delicieux quand meme 👍👍🙋♂🙋♂
Je suis d'accord ! Mais la recette semble très appétissante !
Wonderful, explanations are perfect! I have not seen written detailed recipe with ingredients and process description for ages. Really respectful and caring for audience you are, dear Chef Garbe! With kind regards and appreciation, Yelena
Mr Nick I am so grateful for your great comment on my Mashed potato video. Actually it is the recipe of the Master Joel Robuchon the winner of the best mashed Potato in the World. All the best and with my kind regards. 🥇🥇🗼🗼👨🍳👨🍳🙋♂🙋♂😀😀👍👍👄👄
THAT looks yummy chef
Thank you 😋thank for sharing your view. enjoy your week end. 🗼🗼😀😀👄👄
Miam miam simple et efficace ! J'espère que vous allez bien ainsi que Robin ( Catherine et François Pise...😊)
Oui merci pour votre soutien. j'espere que votre voyage se passe ausi bien que le notre . Gerard et Robyn👨🍳👨🍳🗼🗼🥇🥇👄👄😀😀😀😀
Might help if you had a sharp knife. Very amateur!
Dear Jimbray Thank you for your comments. Sharper knifes will definitely help but the skin of those Gurnards are as thick as leather. Have a great week end. Cheers👍👍🙋♂️👨🍳👄
ua-cam.com/video/UMQY_FtyAr8/v-deo.htmlsi=wNdp7ZJc8TuKL-tM
WHAT A GREAT EXPLANATION OF THE MAILLARD REACTION. The best explaination ever
Thankyou
What a beautiful recipy. it looks so easy to make after all those great explanations; THANK YOU chef GERARD!
Glad you liked it! Thank you so much for commenting.
Merci Thank you Mr Jacko for your emotional and moral support that will help me achieving something. 😀🗼👍👄👄
I have made your apple tart chef it was delicious . my sister thought I BOUGHT IT BROM THE SHOP!!!!
Wonderful! Thank for the comment and enjoy the life behind the piano.
that s sound so yummy
So good
what a Great Dessert ;WELL DONE;
An amazing comment from an amazing viewer. Enjoy your week end. 👨🍳🙋♂️👍😀🗼👄👄
That will be my next try; Thank you CHEF!
Hope you enjoy. Let me know your success. Enjoy your week end
Merci grand chef pour cette recette qui me fait dèja saliver
Merci Mr Jean Pierre Pour ce ce delicieux commentaire. Que votre reussite culinaire fasse le plus grand plaisir a vos invités. Passez un super week end. 👄🥇🗼👨🍳
Bravo
Merci Carine pour ce compliment tres flatteur. Bon Week End 😀👨🍳🗼🥇👄👄
I LOVE IT. GREAT IDEA;
Thank you! 😊
GREAT explaination of the BEARNAISE SAUCE. thank you chef
Glad you liked it!
The best BEARNAISE i have seen. VERY PROFESSIONAL; Merci Chef
Thank you so much 👍Merci beaucop vos commentaires sont elogieux.
Merci chef pour cette super recette. super mais il y a beaucoup de beurre; Le resultat est deliiceux
Merci beaucoup, vos commentaires sont elogieux. Bonne journée.
Merci
Hello sir can i talk with you ?
I am away for a while. Cannot be contacted before August. Cheers.
Hello sir can i talk with you ?
Dear Abulhasnat. Is it right that your video (3 years old has only 50 views?) Do you want help from me for your video?
There’s no “e” in potato.
Thank you so much to notice that bad mistake. printing error. Will rectifie soon. Cheers 🙋♂️😀👨🍳👄
Hello sir can i talk with you? I seen your video is not seo friendly. I will do seo and your video will grow organically.
Why does everyone want to seo his videos?…
@@hana_desuuuuu because to grow a yt channel you have to do seo.
@@abulhasnat06oh ok, sorry I’m kinda confused because he gets seo comments a lot 😅😅
What's up? I am away over seas until August Sorry mate cannot be contacted early.
Have you seen that - so many people want to SEO my videos - Very strange why me????
When is the next video?
As I am travelling in Europe, I am filming new episodes- It will be released all after I come back in August. thank you for asking. cheers.🗼🗼😀🙋♂️👄👄
@@TheFrenchChefYou’re in Europe?! Cool, you are so lucky!!
@Gudegachaofficial Thank you for your kind words - visiting Italia and France with Robyn my wife. I am preparing my next show. Just be patient . LOL Enjoy your week end. 🎂👍🥂😘💋💋
@@TheFrenchChefWow that’s cool! And yes you also have a good weekend too :33
Thank you - and courage you will go one day🇫🇷🎉🥂💋💋
super video of Lake titicaca
Merci pour votre gentil commentaire,
hello, we Met in Pisa
Good evening Mr JOY - It is fantastic to meet people around the world that watch and subscribe to my humble channel - It was great to meet you, A nice couple in PISA. I hope your journey is great around Italia this amazing county. Talk to you soon. Thank you for subscribing to our humble Channel . Robyn and Gerard 😀🗼👨🍳🙋♂️🥇👄👄👄
Coucou Gérard...miam miam les recettes simples et efficaces...rencontre sympa à Pise Italie 🇮🇹 Catherine,François 😊.
Tres sympa de rencontrer des francais amateurs de cuisine francaise en Italie- Bientot un edition speciale tournée en Italie a Naples Capitale de la Pizza- passez de bonnes vacances et bon voyage. 🗼🗼👨🍳👨🍳🙋♂️🙋♂️🥇🥇👄👄👄
@@TheFrenchChef Merciiii...🤩
Je suis sur que vous aimerez aussi les videos faites dans le fin fond de l'Australie en 4X4. merci de commenter sur notre chaine- Gerard et Robyn Garbé. Bonne fin de vacances 🙋♂️👨🍳🗼😀😀👄👄
@@TheFrenchChef coucou Gérard, oui je regarderais avec plaisir vos vidéos ça nous permettra de découvrir l Australie...merci Amitiés Catherine, François 🤗
Kinda looks like a sweet potato. That is also the way we boil sweet potato in philippines
Thank for your comment Minongvaper. It is great to see comments posted from Philippines. Have a great day and thank you for following the channel: the French Chef. Cheers Gerard 👨🍳👨🍳🙋♂️🗼🥇👄👄
ua-cam.com/video/kzLUO5T78eQ/v-deo.html original version.
I love to watch all the old recipes made by the Master.
Only becomes a simple handyman exercise because of useful guidance upfront. Thanks Gerard.👌 My only problem was refitting the inside door plate - you might need to slide a driver at the side to lift tongue into slot.
Excellent Mr Ron. Thanks for sharing your experience for next viewers. Cheers - Enjoy your day. 👍🥇😀🙋♂️👄
Hi :)
Hello! M1ko What's up?🗼🗼👄
@@TheFrenchChefwhat’s up :0
What if you can't open the door from the outside and therefore have no access to the inside door handle?
Dear Helen. That will be more difficult - some people I know have been in the van by removing the roof window (the plastic cover) Keys were stolen by young kinds in the north territory. or check also if a window is still open. Or at last choice break the glass window on the door. I hope that help.
Congrats on 1k views :)
Thanks! 😁 Thanks Miku I noticed you reach a nice 1.9 K too. Congrats 🗼🗼🗼👄👄
@@TheFrenchChefyay thanks! 😊
Encore une super recette chef Gérard 👏👏👏👏
Oui Merci Mr Remy. Cela fait plaisir d'entendre. Merci pour votre genereux compliment a mon egard pour la recette des fameuses moules marineres. Passez une Joyeuse Journée. 🥇👨🍳🗼👍👄👄👄👄
I did this once a few years ago. even borrowed my friends hand crank mill to get the texture perfect. I taste tested it vs my normal roasted potatoes. Even though my normal mashed potatoes were not as silky, I enjoyed the stronger potato flavor. In addition for the extra effort it took to make this style of mashed potatoes you can make fondant, which to me is superior to any mashed potatoes.
Great tip! Thanks for sharing. I love it to see a little bit of participation in my recipes. Thanks a gain for commenting Mr AAblade 7 ! have a Great day. 👍🗼👨🍳🥇🍽️👄
Your shirt is very cute. ^3^
Thank you miss MIKU! 😄Yes I remember the teeshirt- Design made by my son. Did you recognise the KOALA? 🗼🗼🗼🗼🥇👄
@@TheFrenchChef oh that’s super cool!
This is your most viewed video. ^0^
Yes it is amazing. You have noticed . What do you think of it? 🗼🗼🗼🗼👄
I noticed you had a great video SHORT THAT reach 1.9 K but you block the comments - I try to add some encouragment but i cannot access. 🗼🗼🗼🥇👄
@@TheFrenchChef UA-cam blocked the comments, not me 😭😭😭
Wow delicious! And I’m first YAYAYAYYAY!! 🇫🇷❤
Good Evening MIKU - YES You are the first one to comment. That is very kind of You! Do you like sea food like MUSSELS? I used to cook a lot of MUSSELS in my Restaurant in Geelong they were so Fresh. 👄😀🗼🥇🗼🗼🗼👄
@@TheFrenchChefYeah I don’t mind mussels. But this looks so good!
Can you give me the link for the song please?
Helo Miku this song is call BEAUTIFUL LIEFE- It is a free music from my CYBERLINK pOWERdRECTOR VIDEO EDITER. -I try to send the link but it is not easy. - I am still working on it .. 😀😀😀😀😀😀🗼🗼🗼🗼🗼🗼
@@TheFrenchChefok thanks!! Also I love this trailer ❤🇫🇷
@@TheFrenchChefI found it! ua-cam.com/video/o96OgGJSFkA/v-deo.htmlsi=fvX1ZfjIs7YHx6SG
WOW- You are Fantastic very clever girl. How did you find it. I could not copy the file.👄👄🗼🗼
Thank you MIKU! for looking after those BOOTS- you are my GARDIAN ANGEL!!! I have deleted this promosm thing. They request money ....👄👄🗼🗼🗼🙋♂️🥇👍
When’s your next video? ^u^
It should be released in the next few days: 🗼🗼👨🍳👨🍳👄👄