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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.

30,7314.2/5 for 24 ratings

Last modified on: November 26^th 2014

For 4 people, you will need:

1 4 Pears
2 150 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 2 pancakes
4 1 egg white
5 200 g Puff or flaky pastry (pâte feuilletée)
6 4 tablespoons Vanilla sugar
7 20 g beaten egg
Total weight: 1,280 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
33 min.	30 min.	1 hour 3 min.

Keeping:

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.

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.

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.

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.

Wrap each pear in half a pancake, sugar side inwards.

Stage 5 - 4 min.

Cut a circle of puff pastry for each pear about 12 cm (5 inches) in diameter.

Stage 6 - 1 min.

Place a pear in the centre of the pastry circle...

Stage 7 - 1 min.

...and fold the pastry up around it.

Stage 8 - 5 min.

Finish the edge neatly with a strip of pastry.

Stage 9 - 5 min.

Glaze the puff pastry, then bake for about 30 minutes.

Stage 10 - 30 min.

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 or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 10.90 €
Per person : 2.73 €

Note : These prices are only approximate

Change currency:

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Sicilian Epiphany Pie, Smoked salmon sacristains, Olive twists, Express apple tart, ... All
	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Peach and green tea tart, Strawberry Verveine Tart , Chinois, Strawberry tart, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Vol-au-vent cases, Cramique, Dublin fruit scones, French croissants, ... All
	Pears: You can check-out other recipes which use it, like for example: Pears and caramelised walnut samosas , 4 pears salad with vanilla, Pear and lime meringue pie, Pear charlotte, Pear, grapefruit and pistachio tart, ... All

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