Pear and milk chocolate cream:
In a cup, soak the gelatin with the tablespoon of milk. Set aside.
In a saucepan, bring the milk, cream, and sugar to a boil.
In a small bowl, lightly beat the eggs.
While beating, gradually pour the boiling liquid over the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream coats the back of the spoon or reaches 185 F (85 C).
Remove from heat and add the gelatin that has been melted for 20 seconds in the microwave. Mix.
Place the chocolate chips in a container and strain the cream over the chocolate chips.
Let it rest for 1 minute.
Using an immersion mixer, emulsify the cream, being careful to keep the mixer in the chocolate to avoid air bubbles.
Separate the preparation into 4 verrines, cover with plastic wrap, and refrigerate for at least 12 hours.

Caramelized pear pulp with maple syrup:
Preheat the oven to 400 F (200 C).
Peel the pears, cut them into quarters, and remove the core.
Mix the pears with the maple syrup and place them in a baking dish.
Cook for about 25 minutes, stirring every 5 minutes, until the pears caramelize.
It’s essential to stir the pears several times to get a uniform color.
Let the pears cool to room temperature.
Using an immersion mixer, make a smooth puree.
Share the preparation among the verrines, on top of the pear and milk chocolate cream, and refrigerate again.

Almond crunch:
Preheat the oven to 350 F (180 C).
Place all the ingredients in the bowl of a food processor and mix until the dough starts to have a grainy texture.
On a baking sheet lined with parchment paper or a silicone mat, spread the preparation.
Bake for 15 to 20 minutes, stirring the crunch with a fork several times to cook it evenly.
Let it cool completely before finishing your verrines by adding the crunch on top of the pear puree, according to your desired amount.
If you have any crunch left, it can be stored in an airtight container at room temperature.