Technical Stages :

• Drain the pears and dry them on paper towel, then slice them in strips.
• Heat half of the butter in a pan and add the slices of pears.
• Sprinkle with vanilla sugar and cinnamon then cook for about 20 minutes on very high heat so that they caramelize.
• At the end of cooking, add 2 teaspoons of confiture de lait.
• Melt the rest of butter.
• Brush the sheets of brick both sides with the cooled butter.
• Place the sheets flat.
• Place in the center of each sheet the slices of caramelized pears.
• Add one teaspoon of confiture de lait and seal the aumonière using a toothpick.
• Bake in hot oven (210°C) for about 15 minutes until they are well browned and crispy.
• Serve on a large plate with pears in spices, a log of speculos ice cream and sprinkle with praline to give a crispy effect.