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.
93 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: Chicken and mushroom pie, Tomato and courgette tart, Avocado "tarte fine", Quick flaky pizza, Millefeuille, ... 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: Raisin breads (pains aux raisins), Chinois, Millefeuille, Fraisier (French strawberry cake), Paris-Brest, ... See them all 19
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Ham spirals, Gâteau Basque , How to seal a terrine or casserole dish, Chouquettes, ... See them all 80
Pears
Like these other recipes: Pear and chocolate Paris puddings, Pears and caramelised walnut samosas , 4 pears salad with vanilla, Caramelized pear custard tart, Pear and lime meringue pie, ... See them all 20
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017437 K3.5 15 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011411 K3.8 35 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011200 K4.4 1 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish. February 21th 2011311 K5 55 min.
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour. February 21th 2011273 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.