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.
Take the tartlets out and smear them with the sugar syrup in which you boiled the pears. Finally, sprinkle them with powdered sugar. If the tartlet forms are small, cut the pears in 2.