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Yvetot Douillons
The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
1 hour 3 min.
Easy
4.35 €
4 people
7 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 7 min.
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.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 4 min.
Stage 6 - ⌛ 1 min.
Stage 7 - ⌛ 1 min.
Stage 8 - ⌛ 5 min.
Stage 9 - ⌛ 5 min.
Stage 10 - ⌛ 30 min.
| 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 % |
- For 4 people : 4.40 €
- Per person : 1.10 €
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