This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
91 K 4.2/5 (26 reviews)
1 hour 3 min.
Easy
4.35 €
4 people
7 IngredientsLast modified on: November 26th 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
Times for this recipe
Preparation: 35 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 RDI=100 % | 1,620 RDI=150 % | 970 RDI=150 % | 2,080 RDI=100 % | 8,710 RDI: 100 % |
| Per 100 g | 20 RDI=8 % | 130 RDI=10 % | 80 RDI=10 % | 160 RDI=8 % | 680 RDI: 8 % |
| Per person | 70 RDI=30 % | 410 RDI=40 % | 240 RDI=40 % | 520 RDI=30 % | 2,180 RDI: 30 % |
How much will it cost?
- For 4 people : 4.40 €
- Per person : 1.10 €
Change currency:
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: Courgette tart with mint, Vol-au-vent cases, Langoustine and leek tarts, Cabbage and cheddar quiche, Caramelised apple pie, ... See them all 72
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, St Tropez tart, Diplomat cream, Pear and lime meringue pie, Saint Honoré cake, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Cramique, Elsa's Comtoise galette, Galette berrichone, Shortbread tart with sweet apricots and rosemary, ... See them all 80
Pears
Like these other recipes: Pear, grapefruit and pistachio tart, Sautéed pears with custard and orange syrup , Belle-helene in a glass, Pear charlotte, French Family Cake, ... See them all 20
Other recipes you may also like
Oaty walnut cake
This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture. April 19th 2015103 K 15 2 hours 35 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011773 K3.5 8 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011409 K4.4 2 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.