Peel and cut the pears in brunoise in microwave container.
Add lemon juice, sugar, Cointreau®, orange zests and seeds of
vanilla pod.
Cover with clingfilm to steam pears in microwave. Proceed in
steps of 30 seconds. Then mix well.

Place butter and sugar in a bowl, give the mixture a sandy
texture by rubbing it between the fingers. Add hazelnut
powder, mix. Add flour, mix to obtain a semi-hard dough. Cut in
small pieces spaced onto a baking tray lined with baking paper
and bake to 160°C for about 15 minutes.

Melt the chocolate with the milk for 2 minutes in microwave.
Mix gently to obtain a ganache. Whisk slightly double cream.
Mix with a little ganache. Add the remainder of the ganache
and mix again.

Put a little chocolate mousse at the bottom of a glass, then
a little of pears, finally a little of crumble. Sprinkle with icing
sugar.