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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.

42,0644.2/5 for 25 ratings

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Last modified on: November 26^th 2014

For 4 people, you will need:

0 4 Pears
1 5.3 oz Confectioner's custard (Crème pâtissière, or French pastry cream)
2 2 pancakes
3 1 egg white
4 7.0 oz Puff or flaky pastry (pâte feuilletée)
5 4 tablespoons Vanilla sugar
6 0.7 oz beaten egg

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

Work this out...

Keeping:

A few hours.

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).

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,421 Kcal or 5,949 Kj	119 gr	949 gr	713 gr
71 %	46 %	89 %	108 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
111 Kcal or 465 Kj	9 gr	74 gr	56 gr
6 %	4 %	7 %	8 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
355 Kcal or 1,486 Kj	30 gr	237 gr	178 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?

For 4 people : 4.35 €
Per person : 1.09 €

Change currency:

Note : These prices are only approximate.

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: 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): 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 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 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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