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.
78 K 4.2/5 (25 reviews)
1 hour 3 min.
Easy
12 people
7 IngredientsLast modified on: November 26th 2014
For 12 people, you will need:
- 1
12 Pears - 2
2 cups confectioner's custard (crème pâtissière, or french pastry cream) - 3
6 pancakes - 4
3 egg whites - 5
2 2⁄3 cups puff or flaky pastry (pâte feuilletée) - 6
12 tablespoons vanilla sugar - 7
1⁄3 cup beaten egg
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
To finish around 7pm, you'll need to have started before: 18:30.Change end time
Step by step recipe
Stage 1 - 7 min.
Preheat the oven to 390°F (200°C).
Peel 12 Pears and remove the core with an apple-corer (the stalk will go as well, but that doesn't matter).
Peel 12 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 | 790 RDI=300 % | 4,870 RDI=460 % | 2,910 RDI=440 % | 6,240 RDI=310 % | 26,120 RDI: 310 % |
| 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 12 people : 13.10 €
- 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)
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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 Verveine Tart , Saint Honoré cake, Pear verbena tarts, St Tropez tart, Pear and chocolate tart with a hint of mint, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Flaky brownie brioche, Elsa's Comtoise galette, Pogne de Romans, Little apple turnovers with almonds and raisins, ... See them all 78
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Caramelized brioche with pear and kiwi, Apricot fool, Cochelin d'Evreux, Clementine sorbet, ... See them all 83
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