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.
37,9654.2/5 for 24 ratings
Last modified on: November 26th 2014
For 4 people, you will need:
- 1
4 Pears - 2
5.3 oz Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
2 pancakes - 4
1 egg white - 5
7.0 oz Puff or flaky pastry (pâte feuilletée) - 6
4 tablespoons Vanilla sugar - 7
0.7 oz beaten egg
How long does it take?
Time required for this recipe:
Keeping: A few hours.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 30 min. | 1 hour 3 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 4 people : 4.35 €
- Per person : 1.09 €
Source
After Gaston Lenôtre.More recipes?
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: Tomato tart, Tart Tatin, Langoustine and leek tarts, Courgette tart with mint, Nanou's tuna tart, ... All |
 | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Pear and lime meringue pie, Millefeuille, Strawberries with mint and cream, Almond cream or frangipane, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Small foie gras pasties, Mini apricot and pistachio brioches, Vol-au-vent cases, Elsa's Comtoise galette, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Lemon tart, Chaud-froid of grapefruit, pineapple and lime custard , Tarte Normande, Like Bounty, ... All |
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