"I realize that people would all like to be able to attend my classes. I receive requests from all over Quebec, but I can't divide myself into a thousand and I already work very hard on my side, it's always an "over" when I have to travel. So, I had the idea to start making video capsules, I made a first one on pie dough, because it's really something gluten-free that still remains a mystery and which has always been very successful in my classes. It's a small video made really unpretentiously in my kitchen and of course!
I really enjoy letting people know what I'm passionate about. At the end of my pie crust video, you'll see what I mean; I'm presenting something for that purpose."
Here are Caroline's two pie crust recipes:
- one with ghee for those who want a more flaky ("traditional") pastry
- the other different but just as good, with oil.
Thanks Caroline, I like your tips: the scales, the information on oil in baking, working with your hands, tapioca starch for consistency, the lattice, ... :)
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