Lychee Chrysanthemum Frangipane Tart

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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio
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▶Ingredients:
Crust
140g (1 cup + 1-1/2 tsp.) all purpose flour
25g (2 tbsp.) sugar
pinch salt
75g (1/3 cup) unsalted butter
1 large egg, lightly beaten
Frangipane
70g (1/4 cup + 1 tbsp.) unsalted butter, softened
70g (1/2 cup + 1-1/3 tbsp.) icing sugar
65g (1-1/3 large) egg, lightly beaten
8g (1-1/2 tsp.) vanilla
70g (1/2 cup + 2 tbsp.) almond flour
15g (1-2/3 tbsp. + 1/2 tsp.) all purpose flour
80g lychee (canned or fresh)
Chrysanthemum Cream
8g (1/3 cup) dried chrysanthemum
140g (1/2 cup + 1-1/3 tbsp.) hot milk
30g (2-1/3 tbsp.) sugar
15g (2 tbsp.) cornstarch
25g (1/2 large) egg, lightly beaten
3g (1 tsp.) gelatin
20g (1-1/3 tbsp.) cold water
180g (3/4 cup) whipping cream
Garnish
lychee
mint leaves
edible gold

[@unknown_8588]

No way u have only 2k subs!!!👹 ur videos are high quality and aesthetic with cool recipes and good instructions and I'd say even better than all the hUGE baking channels I watch!!

[@thesugarhideout]

Aww thank you! Glad you're enjoying the videos.

[@Edmodn]

Looks amazing ! Thanks for your recipe !!

[@thesugarhideout]

Thanks for watching!

[@iraimapulido]

Excellent video. thanks for sharing your recipe. I have one suggestion: It is difficult to read the subtitles. Thanks again 😊

[@thesugarhideout]

Thanks for the feedback! Newer videos now have subtitles which will hopefully help.