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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.

41,2574.2/5 for 24 ratings

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Last modified on: November 26^th 2014

For 4 people, you will need:

1 4 Pears
2 150 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 2 pancakes
4 1 egg white
5 200 g Puff or flaky pastry (pâte feuilletée)
6 4 tablespoons Vanilla sugar
7 20 g beaten egg
Total weight: 1,280 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	30 min.	1 hour 3 min.

Keeping: A few hours.

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?

Work this out...

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).

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.

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.

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
1,652 Kcal or 6,917 Kj	31 gr	275 gr	93 gr
83 %	12 %	26 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
129 Kcal or 540 Kj	2 gr	21 gr	7 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
413 Kcal or 1,729 Kj	8 gr	69 gr	23 gr
21 %	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 €

Note : These prices are only approximate

Change currency:

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: Millefeuille, Leek and fresh tuna tart, Puits d'amour, Icelandic-style fish and vegetable pie, Mini palmiers, ... 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: Pistachio cream, Saint Honoré cake, Chinois, Strawberries with mint and cream, Fraisier (French strawberry cake), ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Milk rolls, 3-fruit brioche loaf, Sausage in brioche, Chocolate rolls (petits pains), ... All
	Pears: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , Belle-helene in a glass, Pear compote , Fruit salad, Pears and caramelised walnut samosas , ... All

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