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Pâté de Pâques à la Berichon
Un pâté de viande en croûte, typique de la région du Berry, idéal pour les fêtes de Pâques. Un mélange savoureux de porc, veau et œufs durs, enveloppé dans une pâte feuilletée dorée, servi chaud ou froid avec une petite salade verte croquante.
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Cost Breakdown
Critical Success Points
- • Cuisson des œufs durs
- • Sceller correctement la pâte autour de la farce
- • Cuisson au four jusqu'à 70°C internes
Safety Warnings
- • Attention aux éclaboussures d'eau bouillante lors de la cuisson des œufs
- • Manipuler la pâte feuilletée froide pour éviter les brûlures de vapeur
- • Cuire la viande à 70°C minimum pour éliminer les bactéries
- • Utiliser un couteau bien aiguisé avec précaution
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