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.
91 K 4.2/5 (26 reviews)
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Last modified on: November 26th 2014
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For 4 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
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Step by step recipe


Stage 1 - ⌛ 7 min.
Yvetot Douillons : Stage 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 : Stage 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 : Stage 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 : Stage 4
Wrap each pear in half a pancake, sugar side inwards.

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

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

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

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

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

Stage 10 - ⌛ 30 min.
Yvetot Douillons : Stage 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.
Keeping: A few hours.
Source: After Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe260 RDI=100 %1,620 RDI=150 %970 RDI=150 %2,080 RDI=100 %8,710 RDI: 100 %
Per 100 g20 RDI=8 %130 RDI=10 %80 RDI=10 %160 RDI=8 %680 RDI: 8 %
Per person70 RDI=30 %410 RDI=40 %240 RDI=40 %520 RDI=30 %2,180 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, milk, Gluten, Sulfites
How much will it cost?
  • For 4 people : 4.40 €
  • Per person : 1.10 €

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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: Thin tomato jelly and avocado tart, Epiphany galette, New Zealand pies, Langoustine and leek tarts, Nanou's tuna tart, ... See them all 72

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: Millefeuille, Strawberry tart, Strawberries with mint and cream, Pear verbena tarts, Paris-Brest, ... See them all 19

Vanilla sugar
Vanilla sugar

You can get more informations, or check-out other recipes which use it, for example: Viennese Shortbread, Quince and apple compote, Chocolate rolls (petits pains), Nantes Tourton, Clementine cake, ... See them all 83

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