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.
69K 4.2/5 based on 25 reviews
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Last modified on: November 26th 2014

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For 4 people, you will need:
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.30 min.1 hour 3 min.
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Step by step recipe


Stage 1 - 7 min.
Yvetot Douillons
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
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
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
Wrap each pear in half a pancake, sugar side inwards.

Stage 5 - 4 min.
Yvetot Douillons
Cut a circle of puff pastry for each pear about 12 cm (5 inches) in diameter.

Stage 6 - 1 min.
Yvetot Douillons
Place a pear in the centre of the pastry circle...

Stage 7 - 1 min.
Yvetot Douillons
...and fold the pastry up around it.

Stage 8 - 5 min.
Yvetot Douillons
Finish the edge neatly with a strip of pastry.

Stage 9 - 5 min.
Yvetot Douillons
Glaze the puff pastry, then bake for about 30 minutes.

Stage 10 - 30 min.
Yvetot Douillons
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.
Keeping
A few hours.
Source
After Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,080 Kcal or 8,709 Kj263 gr1,624 gr970 gr
104 %101 %153 %147 %
Per 100 g
Energetic valueProteins CarbohydratesFats
162 Kcal or 678 Kj21 gr127 gr76 gr
8 %8 %12 %11 %
Per person
Energetic valueProteins CarbohydratesFats
520 Kcal or 2,177 Kj66 gr406 gr242 gr
26 %25 %38 %37 %
% 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).
Possible allergens in this recipe: Egg, Milk, Gluten, Sulfites
How much will it cost?
  • For 4 people : 4.35 €
  • Per person : 1.09 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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: Ham spirals, Mini palmiers, Small foie gras pasties, Verbena flan, Vegetable pie, ... 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: Strawberries with mint and cream, Fraisier (French strawberry cake), Paris-Brest, Almond cream or frangipane, Pear verbena tarts, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Rustic chicken and mushroom pie, Old style brioche, Morteau sausage rolled brioche, Sicilian Epiphany Pie, ... All
PearsPears: You can check-out other recipes which use it, like for example: Caramelized pear custard tart, Creamy plum and pear clafoutis, Pears and caramelised walnut samosas , French Family Cake, Sautéed pears with custard and orange syrup , ... All
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