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Pepper mill in natural wood, 27 cm

Paris u'Select Pepper Mill | In stock

Succumb to the aromatic richness of freshly ground pepper in the Paris u’Select natural mill. Once the peppercorns have gone into the Peugeot pepper grinding mechanism, they will release an infinite range of unexpected aromas to bring you the greatest of pleasure.

 

The flavour of freshly ground pepper

An iconic silhouette well-known everywhere, the Paris u’Select 22 cm natural pepper mill is a perfect embodiment of the history of the Peugeot heritage. A wooden mill, painted in a natural shade, with an elegant curved silhouette that makes it easy to use and comfortable to hold, combined with a highly effective grinding mechanism, which comes with a lifetime guarantee. And for even greater comfort in use, this pepper mill is equipped with the ingenious Peugeot u’Select grind control system which allows you to select your preferred pepper grinding size with a single action. Choose position 1 for very finely ground pepper and position 6 for much coarser pepper.


 

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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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