Peugeot Appolia Ceramic Rectangular Baker 22 cm in Slate

Appolia Ceramic Bakeware | In stock

The Peugeot rectangular dish is available in individual 22 cm size, in the slate grey shade. Gratins, tians, lasagna, etc. to be enjoyed solo!

 

Lovely healthy oven-cooked food, in individual portions

Its ideal size for a one-person gratin lets your imagination roam free!

Made in Brittany, in a ceramics specialist factory, this dish benefits from all the advantages of this material: healthy even cooking, keeping warm at the table, resistance to mechanical and thermal impacts, etc.

Its ultra-resistant enamel helps you to maintain the colour and shine of your dish over time while using it as you wish: in the freezer, oven, microwave or dishwasher, everything is possible.

Peugeot Appolia dishes, 100% made in France, are created to last! Guaranteed for 10 years.

 

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x $49.00 = $49.00

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Ingredients Strawberry and cardamom rolled brioche Directions

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.