Chocolate, pear and caramel tartlet

For the chocolate mousse (the day before)
1 sheet of gelatine (2g)
40 g milk
60 g milk chocolate
85 g liquid cream
Whip the cream with a mixer and set aside in a cool place. Heat the milk in a saucepan. Remove from the heat and add the gelatine, previously softened in cold water and squeezed out. Mix.
Pour the milk over the chocolate and mix. Add the whipped cream. Pour into the silicone mould and place in the freezer.

For the glaze
70 g water
110 g caster sugar
25 g glucose syrup
70 g liquid cream
50 g milk chocolate
50 g dark chocolate
3 sheets of gelatine (6g)
In a saucepan, heat the water, sugar and glucose to 103°. Add the hot cream and then the gelatine off the heat. Mix well. Pour over the chocolates and blend with a mixer.

For the caramel
50 g of liquid cream
75 g sugar
22 g butter
Heat the cream. Prepare a dry caramel with the sugar. Remove from the heat and add the hot cream little by little, stirring constantly. Finally add the butter in small pieces.

For the sweet pastry
65 g soft butter
130 g flour
45 g icing sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients together, put the filmed pastry aside in a cool place for 1 hour and then line your tartlet moulds. Bake at 170°C for 15 minutes.

Hazelnut cream
35 g soft butter
35 g icing sugar
35 g hazelnut powder
35 g egg
Mix the butter, sugar, hazelnut powder and egg. Pour into each tartlet and return to the oven for 15 minutes.

Place a spoonful of caramel in each tartlet and then dice the pears. Frost the chocolate mousse and place on the tartlet. Decorate with a hazelnut, a gold leaf and chopped almonds all around.