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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.

38,4044.2/5 for 24 ratings

Last modified on: November 26^th 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

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.

Keeping: A few hours.

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...

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
1,896 Kcal or 7,938 Kj	31 gr	275 gr	95 gr
95 %	12 %	26 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
148 Kcal or 620 Kj	2 gr	21 gr	7 gr
7 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
474 Kcal or 1,985 Kj	8 gr	69 gr	24 gr
24 %	3 %	6 %	4 %

% 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 €

Note : These prices are only approximate

Change currency:

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: Fine multi-tomato tart, Tart Tatin, Smoked salmon sacristains, Express apple tart, Langoustine and leek tarts, ... 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: Fraisier (French strawberry cake), St Tropez tart, Pistachio cream, Almond cream or frangipane, Millefeuille, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Eggs in brioche nests, Apple Strudel, Flaky brownie brioche, Rustic chicken and mushroom pie, ... All
	Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Apple Strudel, Plum and almond panna cotta, Toffee apple upside-down cake, Strawberries with mint and cream, ... All

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