Cooking-ez.com

976 easy and fully explained recipes, with 21,249 photos and 77 videos

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.

28,9794.2/5

Grade this recipe :

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?
When should I start for the recipe to be ready at a certain time?
Work this out...

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

% 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: Mini palmiers, Tomato tart, Apple Pie, Little apple turnovers with almonds and raisins, Thin endive tart, ... 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: Fraisier (French strawberry cake), Strawberry Verveine Tart , Chinois, Saint Honoré cake, St Tropez tart, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Eggs in brioche nests, Cramique, Apple Strudel, Small cheese and bacon rolls , ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Génoise (Genoa sponge), Breton sablé biscuit dough, Chocolate tart, Chaud-froid of grapefruit, pineapple and lime custard , ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page