*WARNING:This is not a pearoffee recipe.*
Yesterday, looking for ovens resistant cheap cake containers, I found those Chocolate Mousse from Marie Morin, and they were not cheap, not even ovens resistant, but looked tasty. So, I bought two of them, ate them and try to make something with them in my oven!

As I'm single, I make food for me, myself and I, and to stay skinny (almost skinny), I make tiny cakes and tiny desserts. All my recipes will be this small, but you can multiply the ingredients as you wish, even if I don't recommand it. For some obscure reasons, the chemical magic of cooking don't work when you multiply ingredients. Try to make 5kg of rice, for example, you'll see how harder this is.

I tried to put a name on it, in vain. Let's call that a pearoffe, because I made it remembering Gü's bannoffee. Yes, I kind of love Gü's.
Let's start!

Ingredients:
*Remember best desserts are made with the best ingredients!*
50g butter
50g flour
20g sugar
some black chocolate, for the topping.
2 pears

Cooking:

First, put 10g butter and some water in one of your favorite ovens resistant container. Put tiny pieces of pears in them and to the oven at t100.

Let them here waiting for everything else to be prepared, however be sure not to put the out of the oven before they became soft enough to be crushed with a spoon.
During this time, melt 40g butter in a saucepan.

Throw all the flour in a container, and put the melt butter on it. With your fingers, blend both ingredients like if your making a crumble. Add sugar, blend again. Get some reste. Blend again.
Now spare a part of this blend. In the first part, put the pears from the oven and crush them into the container with a spoon.
You may return the crushed pears with crumbled paste in the oven resistant container, the put it in the fridge until the pears are cold.
Now add the part of crumbled paste you spared, then the chocolate topping. You can add some fresh cream between the crumbled paste and the chocolate, like in the picture.

Because you want those "pearoffees" to be tasty AND nice looking, you can put a piece of pear you didn't eat yet on the top, then again to the fridge.

Done!


Why this recipe before sunday? Because I'll be at my parents this week-end, for the first time in years. It's gonna be great!
I'm sure will have enough time for my sunday cake but won't be able to put the recipe online before coming back to Paris Tuesday. You knew internet didn't make it to Auvergne?