Hi everyone I hope you're fine ! you are on "Les plaisirs sucrés d'Antoine"
and today I take you to Christmas time again with these little Christmas balls
made with the DOLCE TARTUFO mould by silikomart
these Christmas balls are made of a chestnut cake
with a vanilla bavarian cream and an insert of chestnut creamy
covered with a white mirror glaze
and a tie in modeled chocolate
I pull on my apron and I show you the recipe
these are Christmas balls in a "Mont-blanc" way
I start the recipe by making the chestnut creamy with candied chestnuts with these ingredients
2g of gelatin
3 egg yolks
25g of sugar
75g of chestnut cream
250g of 30% heavy cream
70g of candied chestnut
I first soak the gelatin into cold water
I then drop the egg yolks in my pot
I add the sugar and I whisk until they are creamy
when it's creamy I add the chestnut cream
and the cream
I heat it until it reaches 82°C whisking continuously
when it's at 82°C I add the squeezed gelatin
once it's combined, I take my half sphere mould
of 4cm in diametre
that I set on my chopping board
and I drop inside
candied chestnut
not too much to leave place for the creamy
approx 10
then I pour the creamy to make the inserts
I fill them until the top
I put it in the freezer until it's rock hard
while the inserts are in the freezer I make the chestnut cake with these ingredients
55g of candied chestnuts
60g of chestnut flour
75g of sugar
125g of whole eggs
55g of milk chocolate
115g of soft unsalted butter
I first melt the chocolate with the microwave at low power
once it's melted, I leave it aside
and in my bowl I drop the eggs
with sugar
and I whisk
once it's done I drop the butter in my mixer
to cream it
once the butter is soft
I unstick
I add the melted chocolate
I give it a whisk
in order to combine
and I add the previous mix
then I whisk until I get a foamy texture
when it's thick I sieve the chestnut flour and I add the candied chestunts
when it's combined I spread it on a baking mat and bake the cake
I bake it at 180°C for 10-15 min
after 10 min the cake is baked
I let it cool down until assembly
I then make the chestnut crunchy with these ingredients
12g of 34% white chocolate
5g of unsalted butter
30g of fan wafers
50g of chestnut cream
I first melt the chocolate and butter in the microwave at low power
when it's melted I pour it in my bowl
and I stir in the chestnut cream
to finish I add the fan wafers
I roll it out between to parchment paper
into 5mm thickness and I store it in the fridge until assembly
when the chestnut insert are rock hard, I make the vanilla bavarian cream with these ingredients
200 + 100g of 30% heavy cream
6g of gelatin
1g of vanilla powder
100g of unskimmed milk
64g of egg yolks
35g of sugar
I first soak the gelatin in cold water
I then drop the egg yolks in the pan
with the sugar
and I give it a whisk
I add the milk
the heavy cream
the small amount
and the vanilla powder
I heat it until it reaches 82°C whisking continuously
when it's at 82°C I add the squeezed gelatin
when it's combined, I leave it aside and I'm going to whisk
the big amount of cold cream with my mixer
I pour the cream in my mixer
and I whisk it until I get a whipped cream
once it's whipped, I'm going to mix together the whipped cream and the vanilla cream
when the vanilla cream reaches 40°C
it is still at 55°C I'm going to let it cool down
it is now at 40°C, I pour it over the whipped cream
then I combine
when the bavarian cream is done
I pour it in a measuring glass
and I can start the assembly
I set my "dolce tartufo" mould on my chopping board
I start by pouring some bavarian cream
until 3/4
I then put an insert of frozen creamy
on top of it I place the chestnut crunchy that I take out from the freezer
I cut it in advance
thank's to a cookie cutter
I unstick them
and I put one in each
I pour some more cream
just leave some place to
put the cake
as for the crunchy
I cut cake discs
with the cookie cutter
I press a little
when it's done, I put the mould in the freezer overnight
when the Christmas balls are resting in the freezer, I make a chocolate modeling paste
which will allow me to make the Christmas ball ties
you'll need these ingredients
100g of 70% dark chocolate
and a silver pearl effect spray
I'm going to blend the chocolate, choose a power full blender
I drop the chocolate
and I blend it until it becomes a paste
I unstick
it looks like sand
the chocolate while mixing is going to heat up
and become a modeling paste
I start to have a paste
I show you
I mix again
I roll in on my counter
I can work it between my fingers to soften it
and I cut the 8 bases
I reshape them
then I make a hole with my thermometre
in which I'll put the tie
it gets hard quiet fast
so you have to make it fast
if you see that its too hard you can blend it again
I'm going to make thin sausages
once it's done
I cut the edge
I put each tie in the base
I can heat up the thermometer
to make the hole
I store it 10 min in the freezer
concerning the rest, you can reuse it in your preparations
it just look like lumps, but it taste the same
after this time in the freezer
i'm going to spray them with the silver pearl spray
I do it in my sink to keep my counter clean
when they are sprayed, I keep them aside
the day after, when I got all the elements and that the Christmas ball have spent the night in the freezer
it is time to decorate them, for that
I made a white mirror glaze with some vanilla seeds in it
I did a tutorial on the mirror glaze so I put the link in description box
the glaze is now at 38°C
just the time for me to unmould the Christmas balls
and to glaze them when it reaches 37°C
when the 8 ball are on the grid
the glaze is at 36-37°C
it is time to glaze
I let it run 2 min and then I'll cut the drops all around
I put the ball on my palette knife
I set them on the serving plate
I clean up the glaze and I finish the decoration
I took the little ties
I just have to place them
in the center
my Christmas balls like a mont-blanc recipe keeps no secrets for you
I hope you can make it for your relatives at Christmas time
If you enjoyed this new tuto, do not hesitate to like the video
to share it around you
to leave me comments and to keep on subscribing to my channel
do not forget to turn on the bell to be aware of my coming videos
I'm looking forward to seing you on my facebook and instagram accounts, I put the links in description box
see you soon for a new recipe ! CIAO !
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媒體報導
中國國民黨主席吳敦義今天在高雄輔選時
暗諷總統府秘書長陳菊是 肥滋滋那個
走路起來像大母豬 。
總統府今天說
很遺憾看到在野黨主席這樣粗暴低俗的語言霸凌
應向國民表達歉意。
自由時報報導
吳敦義今南下高雄為國民黨高雄市長候選人韓國瑜輔選
提及 真夭壽 、
肥滋滋 等語
暗指總統府秘書長陳菊造假 走路工事件 。
總統府發言人林鶴明晚間表示
今天在高雄的We Care活動
成千上萬的高雄人走出來
就是因為在乎高雄
希望一起守護高雄不要受到近來各種抹黑霸凌與仇恨語言的攻擊。
他說
很遺憾看到在野黨主席為了輔選韓國瑜而作出這樣粗暴低俗的語言霸凌
我們認為在野黨主席應該為這樣的作為向國民表達歉意
也呼籲在野黨停止這類的語言霸凌。
國民黨中委選舉倒數
吳敦義配票菜單 曝光 國民黨中央委員選舉預定在9月9日舉行
想要擠進中央政治圈的人馬
展開激烈拉票
據報導
目前黨內除了有號稱來自黨中央的 吳敦義菜單 52人 配票 名單之外
還有各種的 換票 聯盟
搶攻運作。
綜合媒體報導
目前傳出的「配票」名單
主要是在黨代表群組中流傳
傳聞是國民黨主席吳敦義傳給海外黨代表的建議投票名單
名單中共有52位中央委員參選人
當中
中央委員連勝文為首的連繫人馬佔8席
引發黨內熱議；不過
這傳聞遭到國民黨組發會的否認
稱 絕無此事
無中生有 。
由於選舉採取限制連記法
換票成為很重要的策略及技術
各式的換票聯盟在當中崛起
原本號稱黨內最大換票聯盟、
由前雲林縣長張榮味系統操盤的 65聯盟
已經宣布解散
不過
又傳出黃昭順、
侯綵鳳等部分爭取連任的中常委重組 新65聯盟 接手運作
還是號稱是黨內最大換票聯盟
傳聞中的名單含現任中常委、
黨籍立委、
地方議會系統、
政壇要角、
政二代、
台商及漁會幹部等。
但是
新65聯盟 也被指稱 50聯盟
也有一部分以中常委姚江臨為首的 40聯盟
幾乎都是挺吳勢力
但兩者之間還傳出角力戰。
另外
有中央委員連勝文所屬青發會系統
沒有正式名稱
但被黨內戲稱 30聯盟 ；還有曾經傳出由富商柏泰園集團總裁陳萬添籌組的 90聯盟
在陳萬添被踢除中央委員參選資格後
運作能力倍受考驗
還有打著吳敦義密友旗號組成的 奇策盟 串連籌組 20聯盟 。
國民黨這次中央委員選舉
共358位合格候選人
由現任主席吳敦義與前主席洪秀柱共同提名204人
自行連署參選154人；將選出210位中央委員與105位候補中央委員
選舉採限制連記法
每位黨代表可圈選105人。
媒體報導
中國國民黨主席吳敦義今天在高雄輔選時
暗諷總統府秘書長陳菊是 肥滋滋那個
走路起來像大母豬 。
總統府今天說
很遺憾看到在野黨主席這樣粗暴低俗的語言霸凌
應向國民表達歉意。
自由時報報導
吳敦義今南下高雄為國民黨高雄市長候選人韓國瑜輔選
提及 真夭壽 、
肥滋滋 等語
暗指總統府秘書長陳菊造假 走路工事件 。
總統府發言人林鶴明晚間表示
今天在高雄的We Care活動
成千上萬的高雄人走出來
就是因為在乎高雄
希望一起守護高雄不要受到近來各種抹黑霸凌與仇恨語言的攻擊。
他說
很遺憾看到在野黨主席為了輔選韓國瑜而作出這樣粗暴低俗的語言霸凌
我們認為在野黨主席應該為這樣的作為向國民表達歉意
也呼籲在野黨停止這類的語言霸凌。
國民黨中委選舉倒數
吳敦義配票菜單 曝光 國民黨中央委員選舉預定在9月9日舉行
想要擠進中央政治圈的人馬
展開激烈拉票
據報導
目前黨內除了有號稱來自黨中央的 吳敦義菜單 52人 配票 名單之外
還有各種的 換票 聯盟
搶攻運作。
綜合媒體報導
目前傳出的「配票」名單
主要是在黨代表群組中流傳
傳聞是國民黨主席吳敦義傳給海外黨代表的建議投票名單
名單中共有52位中央委員參選人
當中
中央委員連勝文為首的連繫人馬佔8席
引發黨內熱議；不過
這傳聞遭到國民黨組發會的否認
稱 絕無此事
無中生有 。
由於選舉採取限制連記法
換票成為很重要的策略及技術
各式的換票聯盟在當中崛起
原本號稱黨內最大換票聯盟、
由前雲林縣長張榮味系統操盤的 65聯盟
已經宣布解散
不過
又傳出黃昭順、
侯綵鳳等部分爭取連任的中常委重組 新65聯盟 接手運作
還是號稱是黨內最大換票聯盟
傳聞中的名單含現任中常委、
黨籍立委、
地方議會系統、
政壇要角、
政二代、
台商及漁會幹部等。
但是
新65聯盟 也被指稱 50聯盟
也有一部分以中常委姚江臨為首的 40聯盟
幾乎都是挺吳勢力
但兩者之間還傳出角力戰。
另外
有中央委員連勝文所屬青發會系統
沒有正式名稱
但被黨內戲稱 30聯盟 ；還有曾經傳出由富商柏泰園集團總裁陳萬添籌組的 90聯盟
在陳萬添被踢除中央委員參選資格後
運作能力倍受考驗
還有打著吳敦義密友旗號組成的 奇策盟 串連籌組 20聯盟 。
國民黨這次中央委員選舉
共358位合格候選人
由現任主席吳敦義與前主席洪秀柱共同提名204人
自行連署參選154人；將選出210位中央委員與105位候補中央委員
選舉採限制連記法
每位黨代表可圈選105人。
媒體報導
中國國民黨主席吳敦義今天在高雄輔選時
暗諷總統府秘書長陳菊是 肥滋滋那個
走路起來像大母豬 。
總統府今天說
很遺憾看到在野黨主席這樣粗暴低俗的語言霸凌
應向國民表達歉意。
自由時報報導
吳敦義今南下高雄為國民黨高雄市長候選人韓國瑜輔選
提及 真夭壽 、
肥滋滋 等語
暗指總統府秘書長陳菊造假 走路工事件 。
總統府發言人林鶴明晚間表示
今天在高雄的We Care活動
成千上萬的高雄人走出來
就是因為在乎高雄
希望一起守護高雄不要受到近來各種抹黑霸凌與仇恨語言的攻擊。
他說
很遺憾看到在野黨主席為了輔選韓國瑜而作出這樣粗暴低俗的語言霸凌
我們認為在野黨主席應該為這樣的作為向國民表達歉意
也呼籲在野黨停止這類的語言霸凌。
國民黨中委選舉倒數
吳敦義配票菜單 曝光 國民黨中央委員選舉預定在9月9日舉行
想要擠進中央政治圈的人馬
展開激烈拉票
據報導
目前黨內除了有號稱來自黨中央的 吳敦義菜單 52人 配票 名單之外
還有各種的 換票 聯盟
搶攻運作。
綜合媒體報導
目前傳出的「配票」名單
主要是在黨代表群組中流傳
傳聞是國民黨主席吳敦義傳給海外黨代表的建議投票名單
名單中共有52位中央委員參選人
當中
中央委員連勝文為首的連繫人馬佔8席
引發黨內熱議；不過
這傳聞遭到國民黨組發會的否認
稱 絕無此事
無中生有 。
由於選舉採取限制連記法
換票成為很重要的策略及技術
各式的換票聯盟在當中崛起
原本號稱黨內最大換票聯盟、
由前雲林縣長張榮味系統操盤的 65聯盟
已經宣布解散
不過
又傳出黃昭順、
侯綵鳳等部分爭取連任的中常委重組 新65聯盟 接手運作
還是號稱是黨內最大換票聯盟
傳聞中的名單含現任中常委、
黨籍立委、
地方議會系統、
政壇要角、
政二代、
台商及漁會幹部等。
但是
新65聯盟 也被指稱 50聯盟
也有一部分以中常委姚江臨為首的 40聯盟
幾乎都是挺吳勢力
但兩者之間還傳出角力戰。
另外
有中央委員連勝文所屬青發會系統
沒有正式名稱
但被黨內戲稱 30聯盟 ；還有曾經傳出由富商柏泰園集團總裁陳萬添籌組的 90聯盟
在陳萬添被踢除中央委員參選資格後
運作能力倍受考驗
還有打著吳敦義密友旗號組成的 奇策盟 串連籌組 20聯盟 。
國民黨這次中央委員選舉
共358位合格候選人
由現任主席吳敦義與前主席洪秀柱共同提名204人
自行連署參選154人；將選出210位中央委員與105位候補中央委員
選舉採限制連記法
每位黨代表可圈選105人。
-------------------------------------------
recette BOULES DE NOËL, FAÇON MONT-BLANC / Christmas balls chestnut vanilla (EG subs) - Duration: 16:43.
Hi everyone I hope you're fine ! you are on "Les plaisirs sucrés d'Antoine"
and today I take you to Christmas time again with these little Christmas balls
made with the DOLCE TARTUFO mould by silikomart
these Christmas balls are made of a chestnut cake
with a vanilla bavarian cream and an insert of chestnut creamy
covered with a white mirror glaze
and a tie in modeled chocolate
I pull on my apron and I show you the recipe
these are Christmas balls in a "Mont-blanc" way
I start the recipe by making the chestnut creamy with candied chestnuts with these ingredients
2g of gelatin
3 egg yolks
25g of sugar
75g of chestnut cream
250g of 30% heavy cream
70g of candied chestnut
I first soak the gelatin into cold water
I then drop the egg yolks in my pot
I add the sugar and I whisk until they are creamy
when it's creamy I add the chestnut cream
and the cream
I heat it until it reaches 82°C whisking continuously
when it's at 82°C I add the squeezed gelatin
once it's combined, I take my half sphere mould
of 4cm in diametre
that I set on my chopping board
and I drop inside
candied chestnut
not too much to leave place for the creamy
approx 10
then I pour the creamy to make the inserts
I fill them until the top
I put it in the freezer until it's rock hard
while the inserts are in the freezer I make the chestnut cake with these ingredients
55g of candied chestnuts
60g of chestnut flour
75g of sugar
125g of whole eggs
55g of milk chocolate
115g of soft unsalted butter
I first melt the chocolate with the microwave at low power
once it's melted, I leave it aside
and in my bowl I drop the eggs
with sugar
and I whisk
once it's done I drop the butter in my mixer
to cream it
once the butter is soft
I unstick
I add the melted chocolate
I give it a whisk
in order to combine
and I add the previous mix
then I whisk until I get a foamy texture
when it's thick I sieve the chestnut flour and I add the candied chestunts
when it's combined I spread it on a baking mat and bake the cake
I bake it at 180°C for 10-15 min
after 10 min the cake is baked
I let it cool down until assembly
I then make the chestnut crunchy with these ingredients
12g of 34% white chocolate
5g of unsalted butter
30g of fan wafers
50g of chestnut cream
I first melt the chocolate and butter in the microwave at low power
when it's melted I pour it in my bowl
and I stir in the chestnut cream
to finish I add the fan wafers
I roll it out between to parchment paper
into 5mm thickness and I store it in the fridge until assembly
when the chestnut insert are rock hard, I make the vanilla bavarian cream with these ingredients
200 + 100g of 30% heavy cream
6g of gelatin
1g of vanilla powder
100g of unskimmed milk
64g of egg yolks
35g of sugar
I first soak the gelatin in cold water
I then drop the egg yolks in the pan
with the sugar
and I give it a whisk
I add the milk
the heavy cream
the small amount
and the vanilla powder
I heat it until it reaches 82°C whisking continuously
when it's at 82°C I add the squeezed gelatin
when it's combined, I leave it aside and I'm going to whisk
the big amount of cold cream with my mixer
I pour the cream in my mixer
and I whisk it until I get a whipped cream
once it's whipped, I'm going to mix together the whipped cream and the vanilla cream
when the vanilla cream reaches 40°C
it is still at 55°C I'm going to let it cool down
it is now at 40°C, I pour it over the whipped cream
then I combine
when the bavarian cream is done
I pour it in a measuring glass
and I can start the assembly
I set my "dolce tartufo" mould on my chopping board
I start by pouring some bavarian cream
until 3/4
I then put an insert of frozen creamy
on top of it I place the chestnut crunchy that I take out from the freezer
I cut it in advance
thank's to a cookie cutter
I unstick them
and I put one in each
I pour some more cream
just leave some place to
put the cake
as for the crunchy
I cut cake discs
with the cookie cutter
I press a little
when it's done, I put the mould in the freezer overnight
when the Christmas balls are resting in the freezer, I make a chocolate modeling paste
which will allow me to make the Christmas ball ties
you'll need these ingredients
100g of 70% dark chocolate
and a silver pearl effect spray
I'm going to blend the chocolate, choose a power full blender
I drop the chocolate
and I blend it until it becomes a paste
I unstick
it looks like sand
the chocolate while mixing is going to heat up
and become a modeling paste
I start to have a paste
I show you
I mix again
I roll in on my counter
I can work it between my fingers to soften it
and I cut the 8 bases
I reshape them
then I make a hole with my thermometre
in which I'll put the tie
it gets hard quiet fast
so you have to make it fast
if you see that its too hard you can blend it again
I'm going to make thin sausages
once it's done
I cut the edge
I put each tie in the base
I can heat up the thermometer
to make the hole
I store it 10 min in the freezer
concerning the rest, you can reuse it in your preparations
it just look like lumps, but it taste the same
after this time in the freezer
i'm going to spray them with the silver pearl spray
I do it in my sink to keep my counter clean
when they are sprayed, I keep them aside
the day after, when I got all the elements and that the Christmas ball have spent the night in the freezer
it is time to decorate them, for that
I made a white mirror glaze with some vanilla seeds in it
I did a tutorial on the mirror glaze so I put the link in description box
the glaze is now at 38°C
just the time for me to unmould the Christmas balls
and to glaze them when it reaches 37°C
when the 8 ball are on the grid
the glaze is at 36-37°C
it is time to glaze
I let it run 2 min and then I'll cut the drops all around
I put the ball on my palette knife
I set them on the serving plate
I clean up the glaze and I finish the decoration
I took the little ties
I just have to place them
in the center
my Christmas balls like a mont-blanc recipe keeps no secrets for you
I hope you can make it for your relatives at Christmas time
If you enjoyed this new tuto, do not hesitate to like the video
to share it around you
to leave me comments and to keep on subscribing to my channel
do not forget to turn on the bell to be aware of my coming videos
I'm looking forward to seing you on my facebook and instagram accounts, I put the links in description box
see you soon for a new recipe ! CIAO !
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【野球コラボ】可愛すぎる謎の女性キャッチャーに全力で投げ込んでみた！【バットプレゼント】【あさぺん】 - Duration: 6:27.
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【MUKBANG】 McD's American Deluxe [Texas, Idaho Burgers] & Caramel Melts..Etc!! 17 Items [6580kcal] - Duration: 6:09.
hello, it's kinoshita yuka
today...
Jaan...
from mcdonald's...
- let's support yuka by leaving a comments and hitting the like button - i bought Texas Burger 2018 from American Deluxe campaign
with Idaho Burger 2018
and this time i bought the new release of caramel melts too
with some nuggets with tow new sauces, ise shrimp and mayonnaise sauce and steak sauce
this time they released caramel melts too
itadakimasu
let's start with Texas Burger
it looks so tasty
and this time the design of the box is all new
and they changed the chicken nugget boxes too
Texas Burger contains...
bun...
cheese
meat patty
cheese
another bun
fried onion
and smoked bacon
this is so thick
ah, the sauce is bbq sauce with some added spiciness
this is the first thing that i noticed
and the fried onion is crispy and with a good texture, and this is so yummy
there are 3 layers of bun and that's so thick
and fried onion is so rich with flavor, crispy and tasty
and the taste of the sauce is strong too
fries
today i have 2 baskets of fries
tasty
and here is the other limited item, Idaho Burger
i bought 3 of Texas Burger and 3 of Idaho Burger
mmmmmmm
they used with Idaho Burger, garlic sauce
and the taste of the black pepper is notable, and this is so tasty
i liked Idaho Burger sauce more than the other one
it contains some kind of hashed potato-like patty
and the outside of this patty is crispy and tasty
filled with plenty of potato
they used mustard sauce but the taste is notable and mild, and this is so tasty
next, chicken nuggets with the new sauce, steak sauce
this is how it looks like
mmmmm
it's a soy based sauce wih garlic and black pepper
it's steak sauce
yes, it's the taste of the steak sauce
mmm, the taste is strong, notable and yummy
they add some spice to the steak sauce too
and this, is ise shrimp and mayonnaise sauce
aah, the aroma of the shrimp is strong
looks so tasty
mmmm
mild and with a strong flavor
the taste of the shrimp is strong and that's makes is so tasty
both Texas Burger and Idaho Burger fill your mouth with mustard
and this is caramel melts
i have 3 of it
i find it at mcd's that is near my house
aah, what fluffy bread
mmmmm
these small pieces of bread absorbed plenty of caramel sauce, and this is really yummy
and because this needs milk, i prepared some of milk
eating caramel melts sauce using the fries is so delicious
the last bite, itadakimasu
mmm
gochisousamadeshita
both Texas Burger and Idaho Burger was so tasty
i liked the crispy potato in Idaho Burger so much
and i liked Idaho Burger sauce more
and for the chicken nuggets sauces, i liked ise shrimp and mayonnaise sauce more
mixing the taste of shrimp with moyonnaise was so tasty
and the caramel melts was so tasty too
and i think eating when it's warm is the best way
it was so good with milk
hay, and because it was so tasty why you don't try this as well too ?
And as always thank you for watching !
if there's anything You want me to do
if you like this video please hit the like And subscribe buttons
bye bye
all rights reserved. copyright © 2018 Kinoshita Yuka
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Vianočný podšálok/Christmas coaster (english subtitles) - Duration: 18:12.
Hello folks!
Welcome to my channel Le Crochet Monique.
Today we are going to crochet
this crochet coaster
in Christmas colours.
Pick your favourite color.
We will need the yarn.
I chose Christmas colors:
green,
red
and white.
It's 100% Acrylic.
4 mm hook.
Also I use 4 mm crochet hook.
A pair of scissors
and the yarn needle.
Now we can start.
Start from the center.
Take your yarn and crochet hook
(green yarn)
and make slip knot.
Ch4
1
2
3
4
Join with a ss into first ch
to make a ring.
Round1: Working into ring.
Ch1 (not counted as a st),
8sc.
1
2
3
4
5
6
7
8
Join with a ss into first sc.
Round 1 is done.
Round2: We will make these petals.
It's 4-Bobble st.
Ch2 (count as first dc),
YO
and insert hook into same st,
YO, draw loop through,
YO, draw through first 2 loops on a hook.
YO and insert hook into same st,
YO, draw loop through,
YO, draw through first 2 loops on a hook.
YO and insert hook into same st,
YO, draw loop through,
YO, draw through first 2 loops on a hook.
4 loops on a hook.
YO and draw through all loops on a hook. (It's first 4-Bobble st.)
Ch1
4-Bobble st into next st.
1
2
3
4
YO and draw through all loops on a hook.
Ch1
4-Bobble st into next st.
1
2
3
4
Yo and draw through all loops on a hook.
Ch1
Repeat to the end. You must have 8 petals together.
Ch1
Join with a ss into top of first petal.
Round 2 is done.
Fasten off.
Round 3:
Join new color (red)
into any ch sp
with a slip knot.
Ch2 (count as first dc),
When you look on this, can you see 2 petals into every ch sp.
And ch1 between every petals.
Make first petal.
2
3
4
Ch1 and another petal into same st.
Ch1
Next petal into next ch sp.
1
2
3
4
Ch1 and another petal into same ch sp.
Ch1
Repeat to the end.
Ch1
and join with a ss into top of first petal.
Round 3 is done.
Fasten off.
Round 4:
Join new color (white)
into this ch sp (top of the green round)
with a slip knot.
Ch2 (count as first dc),
and make first petal (4 - Bobble st).
2
3
4
Yo and draw through all loops on a hook.
Ch1
Next petal into next ch sp
1
2
3
4
Ch1 and next petal into same ch sp.
Ch1
Next petal into next ch sp.
Ch1
and 1 petal, ch1, 1 petal into next ch sp.
Ch1 and petal into next ch sp.
Ch1
and repeat to the end.
Between these two red petals make 2 white petals.
And into this ch sp (top of the green round), make one petal.
Alternate two and one, two and one...
Repeat to the end.
and join with a ss into top of first petal.
Fasten off.
Round 4 is done.
Round 5:
Join new color (green)
into any ch sp.
with a slip knot.
Ch1
2sc into same ch sp.
1sc into top of petal in previous round.
2sc into next ch sp.
1sc into top of petal in previous round.
2sc into next ch sp.
1sc into top of petal in previous round.
Repeat to the end.
Join with a ss into first sc.
Fasten off.
Last round
with a decorative border.
Join new color (red)
into any top of sc in previous round
with a slip knot.
Ch3
1
2
3
2dc into same st,
1
2
skip 2 sts
and ss into next st.
Ch3,
2dc into same st,
1
2
skip 2 sts and ss into next st.
Ch3,
2dc into same st,
1
2
skip 2 sts and ss into next st.
And again:
Ch3,
2dc into same st,
1
2
skip 2 sts
and ss into next st.
Repeat to the end.
... and last.
Ch3,
2dc into same st
and ss into a start st.
Fasten off and weave the ends in.
The Christmas coaster is finished.
Now, the only thing left is to drink some cup of coffee
or fragrant tea
with this leaf coaster.
Or use it as a beautiful gift,
because there are never enough gifts.
If you liked the video, don't forget to LIKE it,
as it is always nice to see some appreciation.
Also, don't forget to click on SUBSCRIBE button,
so you won't miss anything from my creative workshop of Le Crochet Monique.
www.facebook.com/LeCrochetMonique
www.instagram.com/le_crochet_monique/
See you soon
and enjoy crochet.
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