Pepper mill in chocolate finish, 27 cm
Succumb to the flavour of pepper with this chocolate-coloured Paris u’Select manual mill. Very finely ground or simply crushed in the Peugeot mill, the pepper releases infinite unexpected aromas to bring the greatest pleasures to your taste buds.
The flavour of freshly ground pepper
Because the pepper is ground at the last moment to obtain the full benefit of its aromas, the Peugeot Paris u’Select manual pepper mill is the ideal instrument. With its ingenious grinding adjustment system, you can very simply choose the pepper coarseness that is best suited to your culinary creations. When ground very finely, the pepper highlights its spice. Conversely, when ground more coarsely, unexpected aromas are highlighted. As well as being functional, the Paris u’Select pepper mill in wood is particularly elegant. With its very slender curved silhouette, and its height of 27 cm, the Paris mill is topped by a golden knob, giving it a delicately precious touch. In the kitchen or at the table, this mill will create a sensation with your guests.
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!