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.
42,8304.2/5 for 25 ratings
Grade this recipe:

Last modified on: November 26th 2014

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
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Work this out...

Keeping:

A few hours.

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.

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?

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Note : These prices are only approximate.

Source

After Gaston Lenôtre.

More recipes?

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: 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)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 eggBeaten 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
PearsPears: 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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