The Douillon of Elbeuf

Le Douillon d’Elbeuf is a local specialty made with apples and puff pastry that gradually disappeared from the region’s storefronts and tables. The Chamber of Commerce and Territorial Industry (CCIT) of Elbeuf has decided to bring the recipe back into fashion.

The Douillon of Elbeuf

an authentic recipe from Normandy

We remember the Douillon asan amuse-bouche that was eaten during the intermission of movies at the Elbeuf cinema. Hector Malot even promoted it in his novel “Baccara” published in 1886. Douillon is a specialtyseasonal that is eaten from September until the end of winter. This gastronomic revival helps to enhance the local heritage and perpetuate the recipe with professionals and shop windows in the agglomeration.

For the manufacture of the Douillon,

you need :

Puff pastry
An apple
An egg yolk
Flour
Salt
Water

Steps of realization

Take an apple, peeled or unpeeled, but hollowed out, place it on a square or round of puff pastry, large enough to wrap it.
Fill the cavity in the center of the fruit with a dab of butter and a handful of caster sugar.
Spread the puff pastry over the apple and brown it with egg yolk and bake.

Time for tasting

Your Douillon is ready, you just have to taste it! As a dessert or at snack time, it’s up to you…
If you don’t want to get behind the stove,two bakeries offer you the famous Douillon d’Elbeuf:

La Boulangerie Delamare – 55 rue Jean Jaurès in Elbeuf
La Boulangerie de la Gare – 23 rue Charles le Goupil in Saint-Aubin-lès-Elbeuf

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