Melt the milk chocolate. Add the pecan praline and the crêpes dentelles. Mix gently. Spread between two sheets of greaseproof paper, place in the freezer for a few minutes then cut out a square the size of your 12×12 cm frame. Place in the bottom of your frame and set aside in the fridge.
Pecan biscuit Mix all the ingredients together. Pour onto a baking tray lined with baking paper. Bake in a 170°C oven. Cut out a 12x12cm square and place in the pastry frame on top of the crisp.
Pear mousse
Make a pear mousse by pouring the blended pears into a saucepan and heating. Add the gelatine and whipping cream, then pour half over the pecan biscuit. Place in the freezer for a few minutes.
Pecan mousse
To make a pecan mousse, pour the liquid cream and pecan praline into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the pear mousse. Place in the freezer for a few minutes.
Add the remaining pear mousse and place in the freezer again for a few minutes, followed by the remaining pecan mousse. Place in the freezer overnight.
Pear jelly Make a jelly the same day using pears in syrup mixed with the pear cooking water. Add the gelatine and pour over the frozen cake.
Chill while defrosting. Remove the frame. Serve whole or cut into individual portions.