Cinnamon Pear Slippers

Prepare the custard: heat the milk with half a teaspoon of cinnamon. Whisk the egg yolks and sugar until white; thin with a little milk, then pour into the saucepan. Thicken over low heat, stirring with a wooden spoon. When the cream coats the spoon, transfer it to two containers and melt 50 g of dark chocolate in one of them. Let cool, place in the refrigerator.

Knead together all the ingredients of the dough until you get a smooth and elastic mass. Leave to rest for 20 minutes at room temperature. Meanwhile, mix the peeled, seeded and diced pears with the breadcrumbs and crushed nuts. On the other hand, knead 40 g of butter with the remaining cinnamon.

Preheat the oven to 210°C. Roll out the dough thinly on a floured surface and cut out six discs. Place a small amount of pear mixture on each disc, followed by a square of dark chocolate and a spoonful of cinnamon butter. Close the discs by folding the dough into a turnover. Press the edges together and cut into rooster crests.

Arrange them on the baking sheet and sprinkle with the remaining of melted butter. Place in the oven and bake the turnovers for about 15 minutes, until they are golden brown.

Spread the two custards side by side on the bottom of the plates, marble the surface with a stick. Place a warm, halved papillote on each plat, and a scoop of pear sorbet. Serve immediately. Our advice : Breadcrumbs, very refined? Crush a piece of sourdough bread, spread it on a baking sheet and bake it until golden brown in the oven. This dough must be rolled out very thinly to keep its crispness. You can stretch it with your hands (like a homemade strudel).