Poached pears in ice wine

Pastry cream:

1. In a medium bowl, whisk the egg yolks with the sugar until the mixture is pale in colour.
2. Add the cornstarch.
3. Pour the milk into a small saucepan.
4. Heat to a simmer.
5. Add the chocolate.
6. Remove from heat.
7. Stir.
8. Whisk the chocolate milk into the egg yolk mixture.
9. Return the mixture to the saucepan.
10. Add the vanilla bean.
11. Stir constantly over low heat until thickened.
12. Pour the pastry cream into a large bowl.
13. Cover with plastic wrap.
14. Let cool.
15. Refrigerate for at least one hour.
16. When ready to use, mix well.
17. Transfer to a pastry bag when ready to use.

Poached pears:

1. Combine all the ingredients in a medium saucepan, except for the pears.
2. Bring to a boil.
3. Add the pears.
4. Poach on low heat for about 20 minutes or until the pears are tender.
5. Remove from heat.
6. Let cool completely in the syrup at room temperature.

Caramelized hazelnuts:

1. In a frying pan, bring the water and sugar to a boil.
2. When the mixture begins to turn a caramel colour, add the hazelnuts.
3. Using a spatula, stir constantly until amber in colour.
4. Add the butter.
5. Continue cooking for 2 minutes.
6. Pour the mixture onto a greased baking sheet (or use parchment paper).
7. Spread into a thin layer.
8. Let cool.
9. Break into pieces as desired.

Assembly:

1. Fill the bottom of each dessert bowl with the pastry cream.
2. Add a few slices of pear.
3. Sprinkle with caramelized hazelnuts.