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.
77 K 4.2/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: November 26th 2014
For 4 people, you will need:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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
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 Change to a man
Possible allergens in this recipe: egg, Milk, Gluten, Sulfites
How much will it cost?
  • For 4 people : 4.40 €
  • Per person : 1.10 €

Change currency:

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, Sicilian Epiphany Pie, Chicken and mushroom pie, Crisp apricot and pistachio tart, Caramelised apple pie, ... See them all 71

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: Pear and chocolate tart with a hint of mint, Paris-Brest, Pistachio cream, Strawberry Verveine Tart , Chinois, ... See them all 19

Beaten egg
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Tea and white chocolate biscuits, Cochelin d'Evreux, Dublin fruit scones, Brioche Tatin, How to make tart cases, ... See them all 78

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