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Electric salt mill, black gloss finish, 34 cm

Electric u'Select Salt Mill | In stock

Showcasing Peugeot's expertise and instantly recognisable with its shapely and generous curves, the famous Paris mill is now available as an electric mill. The beechwood body of this salt mill is crafted in France in the Peugeot Manufacture. In terms of technology, the Paris mill is equipped with the latest generation of rechargeable electric motor.

 

An electric version of an iconic mill

It has the look of a manual salt mill, but this mill is electric. The Paris mill is the first electric mill made of wood from Peugeot. Beneath its shiny black, elegant silhouette hides a motor powered by latest generation of rechargeable Lithium-Ion batteries. There is no risk of the batteries running out of charge while the mill is not being used. The Paris electric salt mill in its black lacquered version is equipped with a high-performance steel mechanism, with a lifetime guarantee, which integrates the patented Peugeot u’Select adjustment system that allows the simple selection of the desired grinding finesse. A new-generation traditional salt mill!


 

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Random Recipe

Ingredients Homemade Cinnamon Rolls Directions

Homemade Cinnamon Rolls


Ingredients for the dough:
¾ cup (180 ml) milk, lukewarm
2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
¼ cup (60g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg
3 cups (360g) all-purpose flour
3/4 teaspoon salt
* Or 13g fresh yeast, crumbled

Ingredients for the cinnamon filling:
1/4 cup (60g) butter, at room temperature
2 Tablespoons (25g) granulated sugar
1 Tablespoon cinnamon

Ingredients for the glaze:
1/2 cup (120g) confectioners’ sugar
1 Tablespoon lemon juice or water

Pour the yeast (or crumble, if using fresh yeast) in the bowl of an electric mixer and stir in a few Tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes. Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size. Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife. Place cinnamon rolls in a greased 9-inch (23 cm) round cake pan. Cover with a towel and let rise again for 30 minutes. Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional). Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting. For the frosting, mix confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!

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