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.
71K 4.2/5 based on 25 reviews
Last modified on: November 26th 2014
Keywords for this recipe: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 measures:
Times for this recipe
Preparation: 33 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Keeping: A few hours.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 100 % | 1,620 150 % | 970 150 % | 2,080 100 % | 8,710 100 % |
| Per 100 g | 20 8 % | 130 10 % | 80 10 % | 160 8 % | 680 8 % |
| Per person | 70 30 % | 410 40 % | 240 40 % | 520 30 % | 2,180 30 % |
How much will it cost?
- For 4 people : 4.35 €
- Per person : 1.09 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Chicken pie, Strawberry feuilleté, Thin endive tart, Vol-au-vent cases, Smoked salmon sacristains, ... See them all 71
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 tart, Pear and chocolate tart with a hint of mint, Diplomat cream, Peach and green tea tart, Pear verbena tarts, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Snails in a brioche, Apple and Blackcurrant Brioche Pies, How to make tart cases, Cochelin d'Evreux, ... See them all 77
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Hot chocolate, Framboisier, Jam doughnuts, Chocolate tart, ... See them all 79
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