Yvetot Douillons

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

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).
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.
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).
4	Wrap each pear in half a pancake, sugar side inwards.
5	Cut a circle of puff pastry for each pear about 12 cm (5 inches) in diameter.
6	Place a pear in the centre of the pastry circle...
7	...and fold the pastry up around it.
8	Finish the edge neatly with a strip of pastry.
9	Glaze the puff pastry, then bake for about 30 minutes.
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.

---