Pepper mill in Pacific Blue Gloss Painted Wood, 10 cm
This Bistro pepper mill has a very trendy look, in this Pacific blue colour. A subtle balance between depth, intensity, and brightness.
You’re bound to fall in love with this Pacific blue colour
This mill made of beech wood and equipped with the famous Peugeot pepper grinding mechanism is not only the perfect instrument for bringing out all the flavours of pepper, but is also essential for bistros of renown. Clad in this fabulous Pacific blue colour, it becomes a very trendy decorative object. All you need to do is choose the colour of a salt mill to accompany it on the table and in your colourful gastronomic adventures. —Made in France —PEFC™ wood, from French forests —Radiant colour and shining finish —To be combined with the other colours of the Bistrorama collection, to create black-and-white or two-colour duos of mills —Mechanism with a lifetime guarantee —Mill guaranteed for 5 years - For grinding black, white, green, and red pepper, pink peppercorns (no more than 15% in a pepper blend) and coriander seeds - Grind adjustment button: the more the button is screwed, the finer the grind, and vice versa —The perfect gift to treat yourself or others.
Strawberry and cardamom rolled brioche
Preparation time: 30 minutes
Resting time: 2 hrs
Cooking time: 35 minutes
Ingredients for one square Appolia dish 28cm or one rectangular Appolia baker dish 32cm:
For the brioche:
350 g of wheat flour t45 or 55
6 g of dry baker’s yeast
170 g of milk
6 Tablespoons (80g) unsalted butter
75 g of yogurt
70 g of powdered sugar
½ tsp. to c. fine salt
70 g of vegetable oil
For the cardamom cream:
300 ml of milk
25 g of cornstarch
30 g of sugar
35 g of margarine or butter
4 cardamom pods
150 g of strawberry jam or 250 g of fresh strawberries
1. In the bowl of a mixer or a simple bowl, put the warm milk with dry yeast. Leave for 5 minutes: if it bubbles, it is good, otherwise, it is dead and there is no point in using it.
2. Then add the flour on top, the yogurt, sugar, salt, and vegetable oil, and knead until the dough has a smooth appearance and comes off your bowl / bowl (usually about ten minutes).
3. Let it rise, preferably in a warm place, covering with a kitchen towel, until the dough doubles in size. Then expel the air from the dough by crushing it.
4. To facilitate, you can cool the brioche to cook it afterwards.
5. Make the cream: boil the milk with the cardamom pods to infuse it, then leave to cool and filter.
6. Add the remaining ingredients except the fat, mixing well to dilute the starch, and put to heat, whisking gently until the mixture thickens and the whisk leaves traces.
7. Then add the margarine and whisk to incorporate. Leave to cool (preferably in the fridge).
8. Roll out the dough into a large rectangle, then spread the cardamom cream on top. Rinse and cut the strawberries into small pieces, or add the jam. Roll to get a long sausage, tightening it well.
9. Cut 9 identical rolls, then arrange them in the dish without tightening too much. Let it grow for about an hour and a half, until the rolls are puffed up.
10. Bake at 180 ° C for about 35-40 minutes, until the brioche is golden brown. Stitch in the center to control doneness.
If you wish, you can garnish with royal icing, mixing icing sugar and a little water.
Likewise, you can make the brioche shiny by applying syrup (such as cane sugar or even mixture of water and boiled sugar) with a brush after taking it out of the oven.