Pepper mill in stainless steel with a carbon finish, 22 cm
With its classic shape, contemporary anthracite metal finish and ingenious features, this 22 cm u'Select Carbon Paris Chef salt mill is a guaranteed winner.
The Carbon Paris Chef is much more than a simple salt mill. Adorned with its anthracite metal finish, this beautiful mill is a match made in heaven for any contemporary kitchen. Featuring a steel mechanism that has been engineered to grind dry salt crystals, the mill also conceals a high-performance grind adjustment system. The lines representing the grind settings from fine to coarse can be seen on the base. - Height: 22 cm - Excellent grip with the mill's curved shape - Made in France - Mechanism with a lifetime warranty - Five-year warranty for the mill - Patented u'Select grind adjustment system - For grinding dry salt (rock salt) with a crystal size of less than or equal to 4 mm - Do not use wet sea salt (even dried).
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.