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Berichon Easter Pâté
A meat pâté in crust, typical of the Berry region, ideal for Easter celebrations. A flavorful blend of pork, veal and hard‑boiled eggs, wrapped in golden puff pastry, served hot or cold with a crisp green salad.
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Cost Breakdown
Critical Success Points
- • Cooking hard‑boiled eggs
- • Properly sealing the pastry around the filling
- • Baking until internal temperature reaches 70°C
Safety Warnings
- • Watch out for splashing boiling water when cooking the eggs
- • Handle cold puff pastry to avoid steam burns
- • Cook the meat to at least 70°C to eliminate bacteria
- • Use a sharp knife carefully
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