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.
51K 25 4.2
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Last modified on: November 26th 2014

Keywords for this recipe:Puff pastryPearsConfectionner's custardYvetot cityNormandy
For 4 people, you will need:
How long does 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 : 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.
Keeping
A few hours.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
645 Kcal or 2,700 Kj31 gr275 gr93 gr
32 %12 %26 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
50 Kcal or 209 Kj2 gr21 gr7 gr
3 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
161 Kcal or 674 Kj8 gr69 gr23 gr
8 %3 %6 %4 %
% 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 : 4.35 €
  • Per person : 1.09 €

Change currency:

Note : These prices are only approximate.
Source
After Gaston Lenôtre.
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: Apple semelles (flat apple tarts), Mini palmiers, Tomato tart, Sicilian Epiphany Pie, Small cheese and bacon rolls , ... 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: Strawberry Verveine Tart , Fraisier (French strawberry cake), Almond cream or frangipane, Pear verbena tarts, Puits d'amour, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Chicken pie, How to seal a terrine or casserole dish, Ham "friand" pie, Elsa's Comtoise galette, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pear verbena tarts, Apple and pear tart, French Family Cake, Tarte Bourdaloue, Pear and lime meringue pie, ... All
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