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Yvetot Douillons

Yvetot Douillons

This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked.

The "douillon" part of the name comes from a warm coat, the "douillette", of former times.

28,3594.3/5

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Last modified on: November 26th 2014

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
33 min.30 min.1 hour 3 min.
Preservation: A few hours.
At what time?
When will I finish if I start the recipe at a certain time?
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Step by step recipe

Stage 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).
Stage 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.
Stage 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).
Stage 4
2 min.
Yvetot Douillons : Photo of step #4 Wrap each pear in half a pancake, sugar side inwards.
Stage 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.
Stage 6
1 min.
Yvetot Douillons : Photo of step #6 Place a pear in the centre of the pastry circle...
Stage 7
1 min.
Yvetot Douillons : Photo of step #7 ...and fold the pastry up around it.
Stage 8
5 min.
Yvetot Douillons : Photo of step #8 Finish the edge neatly with a strip of pastry.
Stage 9
5 min.
Yvetot Douillons : Photo of step #9 Glaze the puff pastry, then bake for about 30 minutes.
Stage 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
5031184 gr707 gr362 gr
252 %71 %67 %55 %
Per 100 g
CaloriesProteins CarbohydratesFats
39314 gr55 gr28 gr
20 %6 %5 %4 %
Per person
CaloriesProteins CarbohydratesFats
145 gr176 gr90 gr
63 %18 %17 %14 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 4.36 €
Per person : 1.09 €

Note : These prices are only approximate.

Change currency:

Source: After Gaston Lenôtre.
Grade this recipe :

More recipes?

This recipe use (among others)
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Ham spirals, Mini palmiers, Leek and artichoke tart à la piémontaise, Small foie gras pasties, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Strawberries with mint and cream, Paris-Brest, Almond cream or frangipane, Pear and lime meringue pie, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, Rolled chestnut and apple brioche, Pains briochés aux raisins, Tomato feuilleté with pesto, Vol-au-vent cases, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Génoise (Genoa sponge), Plain cake, Jam doughnuts, Apple Strudel, ... All

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