How to cook
Stir the flour with a little of the milk. Put the rest of the milk + 3 1/3 tbsp (50 g) sugar on the stove to come to a boil. Gradually pour in the flour, while stirring nonstop. Once the mixture thickens, remove it from the stove. Add the beaten yolks, stir and leave it to cool.
Put the water + 2/5 cup (100 g) sugar to boil. Peel the pears without removing their stems and put them in the water. Boil on low heat for 30 min. under a lid. Oil the tartlet forms, cut out 4 circles from the puff pastry to use as bottoms, and 4 strips for the walls.
Smear each tartlet with beaten egg and put some of the cooled cream in each. Dry the pears, cut them into fans and put 1 in each tartlet. Bake in a preheated 392°F (200 °C) oven for about 20 min.