{"id":3810,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pogaca-croate\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"pogaca-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pogaca-croate\/","title":{"rendered":"Poga\u010da croate"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-pogaca-bread{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  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.gj-rail-track::before{top:6px;inset-inline-end:auto;bottom:6px;inset-inline-start:8px;width:1px;height:auto}#recipe-fr-hr-pogaca-bread .gj-rail-stop{padding-block:0;padding-inline:27px 0}#recipe-fr-hr-pogaca-bread .gj-info-card--wide ul{columns:1}}\n@media (max-width:430px){#recipe-fr-hr-pogaca-bread .gj-meta{display:grid;gap:3px}#recipe-fr-hr-pogaca-bread .gj-meta li+li::before{display:none}#recipe-fr-hr-pogaca-bread .gj-nutri-row{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-fr-hr-pogaca-bread .gj-hero figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}#recipe-fr-hr-pogaca-bread .gj-hero::after{display:none}}\n@media (prefers-reduced-motion:reduce){#recipe-fr-hr-pogaca-bread *,#recipe-fr-hr-pogaca-bread *::before,#recipe-fr-hr-pogaca-bread *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-hr-pogaca-bread{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-pogaca-bread .gj-hero{display:none}#recipe-fr-hr-pogaca-bread .gj-title{font-size:24pt}#recipe-fr-hr-pogaca-bread .gj-fact,#recipe-fr-hr-pogaca-bread .gj-nutri-row>div,#recipe-fr-hr-pogaca-bread .gj-ing-group,#recipe-fr-hr-pogaca-bread .gj-info-card,#recipe-fr-hr-pogaca-bread .gj-steps>li,#recipe-fr-hr-pogaca-bread .gj-pull,#recipe-fr-hr-pogaca-bread .gj-rail,#recipe-fr-hr-pogaca-bread .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-pogaca-bread .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-pogaca-bread .gj-rail *{color:#111!important}#recipe-fr-hr-pogaca-bread .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-pogaca-bread\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-pogaca-bread\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Pain rond lev\u00e9 \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-pogaca-bread\"><span class=\"gj-title-main\"><b>Poga\u010da croate<\/b> \u00e0 la cro\u00fbte croustillante<\/span> <span class=\"gj-title-accent gj-serif\">et \u00e0 la mie souple et a\u00e9r\u00e9e<\/span><\/h2>\n    <p class=\"gj-sub\">Une poga\u010da ronde de farine, eau et levure l\u00e8ve deux fois, puis cuit sur une plaque tr\u00e8s chaude avec vapeur pour former une cro\u00fbte fine et une mie a\u00e9r\u00e9e.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Pain<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>P\u00e9trissage, lev\u00e9e et cuisson<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>1 poga\u010da, 12 tranches<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Lev\u00e9e<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>3 h 5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 230 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-3.webp\" alt=\"Poga\u010da ronde avec entailles radiales, tranche coup\u00e9e et mie a\u00e9r\u00e9e sur une planche en bois\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>La poga\u010da dor\u00e9e r\u00e9v\u00e8le une mie souple aux alv\u00e9oles irr\u00e9guli\u00e8res sous une cro\u00fbte l\u00e9g\u00e8rement farin\u00e9e.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-pogaca-bread\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-pogaca-bread\">Hydratation, fermentation et chaleur de la sole<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La poga\u010da d\u00e9signe une large famille de pains ronds dans les Balkans, avec des recettes qui peuvent \u00eatre lev\u00e9es, rapides, enrichies ou tr\u00e8s simples. Cette version croate utilise une p\u00e2te de bl\u00e9 souple, l\u00e9g\u00e8rement huil\u00e9e, fa\u00e7onn\u00e9e sans moule. Elle cherche une cro\u00fbte fine mais nettement croustillante, une mie humide aux alv\u00e9oles irr\u00e9guli\u00e8res et une forme basse qui se partage facilement \u00e0 table. Le pain accompagne les plats mijot\u00e9s, les charcuteries et les fromages, mais il peut aussi constituer le centre d\u2019un repas modeste.<\/p><blockquote class=\"gj-pull\">Une p\u00e2te l\u00e9g\u00e8rement collante donne une mie plus ouverte; l\u2019exc\u00e8s de farine corrige les mains, mais appauvrit le pain.<\/blockquote><p>Une hydratation relativement \u00e9lev\u00e9e donne la souplesse n\u00e9cessaire \u00e0 la mie. La p\u00e2te para\u00eet collante au d\u00e9but; ajouter beaucoup de farine \u00e0 ce stade la rendrait s\u00e8che. Le p\u00e9trissage d\u00e9veloppe progressivement le r\u00e9seau de gluten, puis un repos permet \u00e0 la farine d\u2019absorber l\u2019eau. La surface de travail re\u00e7oit seulement la quantit\u00e9 de farine pr\u00e9vue pour le fa\u00e7onnage. Des mains l\u00e9g\u00e8rement huil\u00e9es sont souvent plus efficaces qu\u2019un ajout continu de farine.<\/p><p>La premi\u00e8re lev\u00e9e construit l\u2019essentiel du volume et du go\u00fbt. Elle ne se mesure pas uniquement \u00e0 l\u2019horloge : la p\u00e2te doit presque doubler, montrer des bulles sous la surface et revenir lentement apr\u00e8s une pression l\u00e9g\u00e8re. Dans une cuisine fra\u00eeche, cette \u00e9tape peut d\u00e9passer une heure et demie. Une fermentation trop courte produit une mie serr\u00e9e; une p\u00e2te excessivement lev\u00e9e s\u2019affaisse lorsqu\u2019elle est d\u00e9plac\u00e9e sur la plaque chaude.<\/p><\/div><div class=\"gj-copy-col\"><p>Le fa\u00e7onnage conserve une partie du gaz. La p\u00e2te est rabattue doucement, arrondie par tension de surface puis aplatie en disque \u00e9pais. Les entailles radiales ne sont pas seulement d\u00e9coratives; elles contr\u00f4lent l\u2019expansion et facilitent le partage. La seconde lev\u00e9e est plus courte. Le disque doit \u00eatre gonfl\u00e9 et souple, mais encore assez r\u00e9sistant pour garder les marques de lame.<\/p><p>La plaque ou la pierre est pr\u00e9chauff\u00e9e avec le four. Ce contact imm\u00e9diat fixe la base et favorise une pouss\u00e9e r\u00e9guli\u00e8re. Un peu de vapeur au d\u00e9but retarde la formation de la cro\u00fbte, ce qui laisse la poga\u010da se d\u00e9velopper avant que la surface ne durcisse. La vapeur est ensuite \u00e9vacu\u00e9e et la temp\u00e9rature l\u00e9g\u00e8rement abaiss\u00e9e. Le pain est cuit lorsque sa couleur est dor\u00e9e, que la base sonne creux et que le centre atteint 96 \u00e0 98 \u00b0C.<\/p><p>Le refroidissement sur grille est un v\u00e9ritable temps de cuisson r\u00e9siduelle. La vapeur quitte la mie et la structure se stabilise. Une coupe trop pr\u00e9coce comprime les alv\u00e9oles et donne une impression p\u00e2teuse, m\u00eame si la temp\u00e9rature interne \u00e9tait correcte. Apr\u00e8s une heure, la tranche se d\u00e9tache proprement, la cro\u00fbte conserve son craquement et la mie reste souple. Cette m\u00e9thode fournit un pain simple, mais demande une lecture attentive de la p\u00e2te plut\u00f4t qu\u2019une application rigide du temps.<\/p><p>La temp\u00e9rature de l\u2019eau m\u00e9rite aussi une attention simple. Elle doit \u00eatre ti\u00e8de, non chaude, pour activer la levure sans l\u2019affaiblir. Si la p\u00e2te fermente dans une pi\u00e8ce tr\u00e8s chaude, la premi\u00e8re lev\u00e9e est raccourcie et la seconde surveill\u00e9e plus t\u00f4t. Le volume et l\u2019\u00e9lasticit\u00e9 restent de meilleurs rep\u00e8res que l\u2019heure. Une fermentation r\u00e9guli\u00e8re produit un parfum de c\u00e9r\u00e9ale et de levure discret, sans note alcoolis\u00e9e ni surface affaiss\u00e9e.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-pogaca-bread\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du p\u00e9trissage au refroidissement<\/p><h3 id=\"recipe-timeline-fr-hr-pogaca-bread\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 1 h 5 min \u00b7 Lev\u00e9e : 2 h<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>M\u00e9langer, p\u00e9trir et laisser la farine s\u2019hydrater.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H30M\">1:30<\/time><span>Fa\u00e7onner le disque apr\u00e8s la premi\u00e8re lev\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H\">2:00<\/time><span>Entailler et enfourner avec une vapeur initiale.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H40M\">2:40<\/time><span>Refroidir sur grille avant la premi\u00e8re coupe.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Farine, levure, sucre et eau ti\u00e8de sont m\u00e9lang\u00e9s avant l\u2019ajout du sel et de l\u2019huile. La p\u00e2te est p\u00e9trie jusqu\u2019\u00e0 devenir lisse et extensible, puis l\u00e8ve environ une heure et demie. Elle est rabattue avec douceur, arrondie et aplatie en un disque \u00e9pais. Apr\u00e8s une seconde lev\u00e9e de trente minutes, la surface est farin\u00e9e et entaill\u00e9e en rayons. La poga\u010da cuit d\u2019abord \u00e0 230 \u00b0C avec vapeur, puis \u00e0 210 \u00b0C jusqu\u2019\u00e0 une temp\u00e9rature interne de 96 \u00e0 98 \u00b0C. Le refroidissement sur grille emp\u00eache la base de ramollir et stabilise la mie. La miche fournit douze tranches et accompagne particuli\u00e8rement bien les sauces et les plats en cocotte.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-pogaca-bread\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-pogaca-bread\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-pogaca-bread\">\n  <h4 id=\"recipe-ing-1-fr-hr-pogaca-bread\">Pour une poga\u010da ronde<\/h4>\n  <ul>\n    <li><strong>700 g de farine de bl\u00e9 riche en prot\u00e9ines<\/strong><\/li><li><strong>500 ml d\u2019eau ti\u00e8de<\/strong><\/li><li><strong>7 g de levure boulang\u00e8re s\u00e8che instantan\u00e9e<\/strong><\/li><li><strong>10 g de sucre en poudre<\/strong><\/li><li><strong>14 g de sel fin<\/strong><\/li><li><strong>20 ml d\u2019huile d\u2019olive<\/strong><\/li><li><strong>20 g de farine de bl\u00e9 pour le fa\u00e7onnage et la finition<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient du gluten. Une substitution sans gluten exige une formule diff\u00e9rente avec liant et hydratation adapt\u00e9s; un remplacement direct de la farine ne donne pas la m\u00eame structure.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-pogaca-bread\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-pogaca-bread\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> P\u00e9trir et faire lever<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">M\u00e9langer la p\u00e2te<\/p><p class=\"gj-step-x\">R\u00e9unir 700 g de farine, levure et sucre. Ajouter l\u2019eau, m\u00e9langer, puis incorporer sel et huile lorsque toute la farine est hydrat\u00e9e.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">P\u00e9trir jusqu\u2019\u00e0 \u00e9lasticit\u00e9<\/p><p class=\"gj-step-x\">P\u00e9trir 8 \u00e0 10 minutes. La p\u00e2te doit devenir lisse, extensible et encore l\u00e9g\u00e8rement collante.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Effectuer la premi\u00e8re lev\u00e9e<\/p><p class=\"gj-step-x\">Couvrir et laisser lever environ 1 heure 30, jusqu\u2019\u00e0 presque doubler de volume et revenir lentement sous une pression l\u00e9g\u00e8re.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Fa\u00e7onner et cuire<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Former un disque<\/p><p class=\"gj-step-x\">Rabattre doucement la p\u00e2te, former une boule tendue, puis l\u2019aplatir en disque de 4 \u00e0 5 cm d\u2019\u00e9paisseur sur papier cuisson.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laisser lever une seconde fois<\/p><p class=\"gj-step-x\">Couvrir et attendre 30 minutes. Chauffer entre-temps le four et une plaque \u00e9paisse \u00e0 230 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Fariner et entailler<\/p><p class=\"gj-step-x\">Saupoudrer avec les 20 g de farine pr\u00e9vus et pratiquer des entailles radiales peu profondes avec une lame nette.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire avec vapeur<\/p><p class=\"gj-step-x\">Glisser le pain sur la plaque chaude, cr\u00e9er de la vapeur et cuire 15 minutes \u00e0 230 \u00b0C. \u00c9vacuer la vapeur, abaisser \u00e0 210 \u00b0C et poursuivre 22 \u00e0 25 minutes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Refroidir compl\u00e8tement<\/p><p class=\"gj-step-x\">Sortir lorsque le centre atteint 96 \u00e0 98 \u00b0C et que la base sonne creux. Refroidir au moins 25 minutes sur une grille avant de couper.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-pogaca-bread\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-pogaca-bread\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Rompre ou trancher la poga\u010da \u00e0 table avec des rago\u00fbts, du fromage frais, du pr\u0161ut ou des l\u00e9gumes en sauce. La mie convient aussi aux tartines sal\u00e9es.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver 2 jours envelopp\u00e9e dans un linge puis dans une bo\u00eete. R\u00e9chauffer 6 minutes \u00e0 180 \u00b0C. Congeler en tranches jusqu\u2019\u00e0 2 mois et r\u00e9chauffer directement.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer 100 g de farine blanche par de la farine compl\u00e8te et ajouter 15 ml d\u2019eau.<\/li><li>Parsemer la surface de graines de s\u00e9same avant la cuisson.<\/li><li>Ajouter 1 cuill\u00e8re \u00e0 soupe de saindoux \u00e0 la place de l\u2019huile pour une mie plus tendre.<\/li><li>Former deux pains plus petits et r\u00e9duire le temps de cuisson de quelques minutes.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Ne pas corriger la p\u00e2te collante avec plus de farine que la quantit\u00e9 pr\u00e9vue.<\/li><li>Pr\u00e9chauffer r\u00e9ellement la plaque afin que la base se fixe d\u00e8s l\u2019enfournement.<\/li><li>Attendre que la temp\u00e9rature interne descende avant de trancher la mie.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grand saladier ou robot p\u00e9trisseur<\/li><li>Balance de cuisine<\/li><li>Plaque \u00e9paisse ou pierre \u00e0 pain<\/li><li>Lame ou couteau tr\u00e8s tranchant<\/li><li>Thermom\u00e8tre \u00e0 sonde<\/li><li>Grille de refroidissement<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-pogaca-bread\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-pogaca-bread\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 230 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 460 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 tranche (1\/12 de la poga\u010da). <strong>Allerg\u00e8nes principaux :<\/strong> gluten. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une mie qui respire<\/p>\n    <p class=\"gj-close-quote\">La cro\u00fbte doit c\u00e9der avec un craquement fin avant de r\u00e9v\u00e9ler une mie humide, \u00e9lastique et irr\u00e9guli\u00e8re.<\/p>\n    <p class=\"gj-close-copy\">La poga\u010da demande peu d\u2019ingr\u00e9dients, mais chaque phase compte. 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