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Yvetot Douillons

Name: Yvetot Douillons
Prep time: 33 min
Cook time: 30 min
Total time: 1 h 3 min
Yield: 4 people
Cuisine: French
Ingredients: 4 Pears; 150 g confectioner's custard (crème pâtissière, or french pastry cream); 2 pancakes; 1 egg white; 200 g puff or flaky pastry (pâte feuilletée); 4 tablespoons vanilla sugar; 20 g beaten egg

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.

94 K 4.2/5 (26 reviews)529615

Duration

1 hour 3 min.

Difficulty

Easy

Last modified on: November 26^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 35 min.

Cooking 30 min.

When should you start or finish this recipe?

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).

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.

Keeping: A few hours.

Source: After Gaston Lenôtre.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	20 g RDI=32 %	126 g RDI=48 %	75 g RDI=104 %	162 kcal RDI=8 %	680 kJ RDI=8 %
Per person	65 g RDI=101 %	406 g RDI=153 %	242 g RDI=332 %	519 kcal RDI=26 %	2,177 kJ RDI=26 %
Whole recipe	262 g RDI=405 %	1,624 g RDI=613 %	969 g RDI=1,329 %	2,079 kcal RDI=104 %	8,708 kJ RDI=104 %