This dish is comprised of edible fall leaves made from edible wafer paper that is coloured with food dyes (mixed with vanilla to dilute), and flavoured with butter, brown sugar and fall spices (cinnamon, nutmeg, clove, allspice). Underneath the leaves is a spiced sweet potato cake, sour cream whip and a spiced maple caramel. ... https://www.youtube.com/watch?v=EZB1tNMUozw

I had some overripe bananas on top of my fridge and I wanted to do something interesting to use them up before they went to waste. I wanted to see if I could turn bananas into caramel. If you liked the video consider subscribing @Chef Studio Feel free to get in touch with me on instagram @chefstudio_ Instagram: https://www.instagram.com/chefstudio_/ All you have to do is chop up some bananas and cook them on low heat, stirring occasionally until the bananas begin to caramelize. Once they have become a rich, dark brown, remove them from the heat and blend. Once smooth, store in the fridge or serve. ... https://www.youtube.com/watch?v=Qd4xw98_ET8

Welcome to Chef Studio. This is what we do. //SUBSCRIBE https://www.youtube.com/chefstudiochannel Subscribe and hit the bell notification button for new videos. //FOLLOW Instagram: https://www.instagram.com/chefstudio_ Twitter: https://twitter.com/chefstudio_ Website: https://chef.studio //SUPPORT Patreon: https://www.patreon.com/chefstudio //COLLABORATE https://chef.studio/contact/ Want to work with us? Drop us a line. //ABOUT CHEF STUDIO Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness. //A NOTE Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too. ... https://www.youtube.com/watch?v=e8y7kDVW6ic

These coral or lace tuiles are a really great way to add height or interest to dishes. This garnish is stunningly beautiful but surprisingly simple to make. Lace Tuile Recipe: 90g water 10 g all purpose flour Food colour Method: Whisk all of the ingredients together until smooth. In a pan (size depending on your needs) coat the pan with about a mm or two of neutral oil with a high smoke point. I used canola. Wait for the oil to heat up then pour some of the tuile batter into the pan. Watch out as the batter splatters as the water leaves the oil. Cook for a few minutes until the bubbles subside and the surface of the tuile starts to look matte. The edges should also start to lift away from the pan. At this point take an offset or small pair of tongs or tweezers and gently removed the tuile. Place it on parchment paper to absorb excess liquid. You can colour these however you like, one popular method is using squid ink in these tuiles instead of food colour but they can be dyed essentially any colour you'd like. ... https://www.youtube.com/watch?v=Q_urZxcUe-0