Yvetot Douillons

Step by step recipe:

  1. 7 min.Yvetot Douillons : Photo of step #1
    Preheat the oven to 390°F (200°C).

    Peel 4 Pears and remove the core with an apple-corer (the stalk will go as well, but that doesn't matter).
  2. 3 min.Yvetot Douillons : Photo of step #2
    Fill the middle of each pear with confectioner's custard. You can use a teaspoon, but it is better to use a forcing bag.
  3. 5 min.Yvetot Douillons : Photo of step #3
    Cut 2 pancakes in half. Use a brush to coat each half with egg white, then sprinkle with vanilla sugar (about 1 dessertspoonful for each half pancake).
  4. 2 min.Yvetot Douillons : Photo of step #4
    Wrap each pear in half a pancake, sugar side inwards.
  5. 4 min.Yvetot Douillons : Photo of step #5
    Cut a circle of puff pastry for each pear about 12 cm (5 inches) in diameter.
  6. 1 min.Yvetot Douillons : Photo of step #6
    Place a pear in the centre of the pastry circle...
  7. 1 min.Yvetot Douillons : Photo of step #7
    ...and fold the pastry up around it.
  8. 5 min.Yvetot Douillons : Photo of step #8
    Finish the edge neatly with a strip of pastry.
  9. 5 min.Yvetot Douillons : Photo of step #9
    Glaze the puff pastry, then bake for about 30 minutes.
  10. 30 min.Yvetot Douillons : Photo of step #10
    Leave until just warm or cold before serving.

Remarks:

I like using red Williams pears for this, but whatever variety of pear you prefer will work fine.

Source:

After Gaston Lenôtre.

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