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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.
The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
82 K 4.2/5 (25 reviews)
1 hour 3 min.
Easy
8 people
7 IngredientsLast modified on: November 26th 2014
For 8 people, you will need:
- 1
8 Pears - 2
300 g confectioner's custard (crème pâtissière, or french pastry cream) - 3
4 pancakes - 4
2 egg whites - 5
400 g puff or flaky pastry (pâte feuilletée) - 6
8 tablespoons vanilla sugar - 7
40 g beaten egg - Total weight: 2,560 grams
Change measures:
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 8 Pears and remove the core with an apple-corer (the stalk will go as well, but that doesn't matter).
Peel 8 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 | 530 RDI=200 % | 3,250 RDI=310 % | 1,940 RDI=290 % | 4,160 RDI=210 % | 17,420 RDI: 210 % |
| 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 8 people : 8.75 €
- 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: Puits d'amour, Courgette tart with mint, Mirlitons, New Zealand pies, Quick flaky pizza, ... 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, Strawberry Verveine Tart , Pistachio cream, St Tropez tart, Almond cream or frangipane, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: French croissants, Chinois, Cashew-nut and Parmesan biscuits, Epiphany galette, Nanterre brioche, ... See them all 80
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Diamond biscuits, Pain perdu, Blackberry and almond fondant tart, Pear and strawberry verrine with tiramisu cream, ... See them all 83
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