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.
The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
42,8304.2/5 for 25 ratings
Grade this recipe: Last modified on: November 26th 2014
For 4 people, you will need:
- 0
4 Pears - 1
150 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
2 pancakes - 3
1 egg white - 4
200 g Puff or flaky pastry (pâte feuilletée) - 5
4 tablespoons Vanilla sugar - 6
20 g beaten egg - Total weight: 1,280 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 30 min. | 1 hour 3 min. |
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?
Keeping:
A few hours.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).
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 645 Kcal or 2,700 Kj | 31 gr | 275 gr | 93 gr |
| 32 % | 12 % | 26 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 50 Kcal or 209 Kj | 2 gr | 21 gr | 7 gr |
| 3 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 161 Kcal or 674 Kj | 8 gr | 69 gr | 23 gr |
| 8 % | 3 % | 6 % | 4 % |
How much will it cost?
- For 4 people : 4.35 €
- Per person : 1.09 €
Note : These prices are only approximate.
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: Tomato tart, Saint Honoré cake, Leek and artichoke tart à la piémontaise, Quick flaky pizza, Ham "friand" pie, ... 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: St Tropez tart, Pistachio cream, Pear and lime meringue pie, Pains briochés aux raisins, Puits d'amour, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Nanterre brioche, Dublin fruit scones, Gisèle's Pasties, Caramelised apple pie, ... All |
| Pears: You can check-out other recipes which use it, like for example: Pear charlotte, Pear tart with almond cream, Pear and chocolate tart with a hint of mint, Sautéed pears with custard and orange syrup , Poire Belle Hélène, ... All |
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