Yvetot Douillons


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.
42,0644.2/5 for 25 ratings
Grade this recipe:

Last modified on: November 26th 2014

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
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Keeping:

A few hours.

Step by step recipe


Stage 1 - 7 min.
Yvetot Douillons : Photo of step #1
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).

Stage 2 - 3 min.
Yvetot Douillons : Photo of step #2
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.
Yvetot Douillons : Photo of step #3
Cut 2 pancakes in half. Use a brush to coat each half with egg white, then sprinkle with vanilla sugar (about 1 dessertspoonful for each half pancake).

Stage 4 - 2 min.
Yvetot Douillons : Photo of step #4
Wrap each pear in half a pancake, sugar side inwards.

Stage 5 - 4 min.
Yvetot Douillons : Photo of step #5
Cut a circle of puff pastry for each pear about 12 cm (5 inches) in diameter.

Stage 6 - 1 min.
Yvetot Douillons : Photo of step #6
Place a pear in the centre of the pastry circle...

Stage 7 - 1 min.
Yvetot Douillons : Photo of step #7
...and fold the pastry up around it.

Stage 8 - 5 min.
Yvetot Douillons : Photo of step #8
Finish the edge neatly with a strip of pastry.

Stage 9 - 5 min.
Yvetot Douillons : Photo of step #9
Glaze the puff pastry, then bake for about 30 minutes.

Stage 10 - 30 min.
Yvetot Douillons : Photo of step #10
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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,421 Kcal or 5,949 Kj119 gr949 gr713 gr
71 %46 %89 %108 %
Per 100 g
Energetic valueProteins CarbohydratesFats
111 Kcal or 465 Kj9 gr74 gr56 gr
6 %4 %7 %8 %
Per person
Energetic valueProteins CarbohydratesFats
355 Kcal or 1,486 Kj30 gr237 gr178 gr
18 %11 %22 %27 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Comtoise tart for Seàn, Tomato feuilleté with pesto, Courgette tart with mint, Vegetable rosette tart, Rustic chicken and mushroom pie, ... All
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Puits d'amour, Strawberries with mint and cream, Pear and lime meringue pie, Almond cream or frangipane, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Rolled chestnut and apple brioche, Beef Wellington, Agen prune cake, Apple and Blackcurrant Brioche Pies, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Pear and chocolate tart with a hint of mint, Nantes Tourton, Amiens macaroons, Chocolate rolls (petits pains), ... All

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