VOICI! Two Truly FRENCH recipes - Bread-machine BRIOCHE + Filled French CREPES

Bonjour! I love fancy breads, and I love them MORE when I can make them so easily! This rich, eggy BRIOCHE takes only 15 minutes to prep and 20 minutes to bake. The CREPES are a classic, and wonderful filled with rich PASTRY CREAM and fresh fruit. Try them also for LUNCH, filled with diced ham + shredded swiss cheese, or shredded chicken + sauteed mushrooms. Délicieux!

FRENCH BRIOCHE
(for the bread machine)
[brioche machine à pain]

Ingredients:

1/3 cup warm water (110 degrees F/45 degrees C)
3 eggs
2 egg yolks
3/4 cup butter, softened
3 1/3 cups all-purpose flour
1/4 cup white sugar
1/2 tsp active dry yeast
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1 egg white
2 tablespoons water

Directions:

Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
Bake in the preheated oven until deep golden brown, about 20 minutes.
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FILLED FRENCH CREPES
[crêpes fourrées]

Ingredients:

1 cup all-purpose flour
1 tsp white sugar
1/4 tsp salt
3 eggs
2 cups milk
2 Tbs butter, melted

Directions:

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Fill with pastry cream (recipe below) and fresh fruit.
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PASTRY CREAM FILLING
[crème pâtissière]

Ingredients:

3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3/4 tsp vanilla

Directions:

BEAT egg yolks well in medium bowl or glass measure; gradually stir in milk until blended.
MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately.
COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent "skin" from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.
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JOUIR! [Enjoy!]

Bien manger est la meilleure vengeance!
[Eating well is the best revenge!]