By Victoria Allaume
updated on 3 Nov 22 at 17:17
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Forgotten dessert of Elbeuf. The douillon becomes the star of the Delamare bakery
It’s been a little over a year since the Delamare bakery decided to relaunch the comforting douillon, which Elbeuviens still love so much.
A perfectly cooked apple that melts under the puck, covered with a puff pastry rich in butter and a salty hair, this is what the original douillon d’Elbeuf looks like. A pastry that immediately brings you back to childhood.
A dessert from another time
“A lady told me that it reminded her of times with her grandmother. Douillon is always accompanied by a bit of nostalgia,” says Sandra Delamare, owner of the eponymous bakery in Elbeuf and Cléon. With her husband Fabien, they decided to give a place of choice to this local product, thanks to the advice of the town hall and the metropolis.
Because yes, if this dessert has a reputation throughout Normandy, the classic recipe comes from Elbeuf. “At the time, people bought douillons before going to the cinema, then they tasted them during the intermission”, explains Fabien. Sandra laughs: “We’re a long way from today’s chocolate bars. »
A very tasty fruit
The way to taste the pastry has changed, starting from a red armchair in a projection room, to arrive at the sofa in his living room. Yet the know-how and the recipe remain the same. The choice of ingredients is also very important for Fabien. “We tested four different apples before launching the product. With a golden, the inside would become compote while cooking… So we selected the Galiwa, an organic fruit harvested from the orchards of Beaulieu in Bardouville. »
It is thanks to this product, but also to its very worked puff pastry, that the douillon knows a great success. “For a pain au chocolat or a croissant, the dough is folded over three times and used within 24 hours since there is yeast. Whereas for the douillon, we use the same dough as for the flan bases”, specifies Fabien. He adds: “It is worked four times and refrigerated for 48 hours in order to adhere to the apple and therefore not crack during cooking. » A square of butter and a little sugar to replace the core, then it’s left for 45 minutes in the oven.
In the end, even if the raw materials are simple, the delicacy of the douillon is hidden in the finesse of its preparation.
A douillon that makes folichon
The new star of Delamare pastry is not on display twelve months out of twelve, to the great regret of its fans, who sometimes come from Rouen itself to taste it. “Before, we couldn’t find douillons all year round in bakeries because there were no fridges, and even today, we work with a seasonal product, so we only offer this dessert from September to mid -December,” comments Sandra.
After her crazy success in 2021, with 20 to 30 sales per day, Sandra was waiting on the starting blocks for the market gardener’s call, to relaunch the dessert, and please her customers, eager to find it. Thing promised, thing due the douillon is there, at the price of 2.50€.
The station bakery in Saint-Aubin-lès-Elbeuf also offers this specialty on Wednesdays and weekends.
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