The night before, brew the milk and coffee beans in the refrigerator for 1 night.

The same day, mix the egg yolks, whole egg and sugar in a salad bowl. Pour the brewed and filtered milk through a strainer and mix.

Cook over a low heat, like a crème anglaise, to obtain a coating consistency.

Soak the gelatine in cold water for a few minutes and add it.

Mix the sauce and strain through a fine sieve.

Add the pastis.

Blend again, incorporating the soft but not melted butter.

Pour this preparation into 4 pastry cutters. Place in the fridge for at least 2 hours.

Peel the pears. Cut them in half lengthwise, hollow them out roughly and dip them in the syrup.

Poach them for 20 minutes.

Remove from the heat, drain the pears and boil the syrup to make a sauce Concentrate.

Mix the soft butter icing sugar with the contents of the vanilla bean.

Then incorporate the egg white and flour. Spread he preparation obtained on a plate covered with baking paper by forming tiles.

Bake in a hot oven for 6 min. As soon as they come out of the oven, remove the tiles and round them on a rolling pin.

Place the coffee fondants on the plates; scoop them out with a spoon and place the pears on top.

Cover lightly with syrup and serve with 1 tile.