Steps

• Peel the pears and dice them. Cook them over low heat in a saucepan without adding water. Keep an eye on them occasionally. When they can be easily crushed, they're done! You can season them with a bit of sugar and cinnamon according to your taste. Let it cool in the fridge.
• Prepare the mousse: melt the chocolate. Emulsify the plant-based cream (soy or coconut) with an electric whisk. When it is very frothy (but not whipped, as it's not fatty enough to become whipped cream), slowly pour in the melted chocolate while hand whisking. You will get a mousse that's still quite liquid, but as it cools, the chocolate will incorporate the air and thicken! Pour 2/3 of the mixture into a silicone log mold and add the pears to the center. Place it in the freezer for at least 3 hours. Reserve the remaining 1/3 of the mousse in the fridge.
• Prepare the biscuit: in a mixing bowl, combine the flour, sugar, a pinch of salt, and baking powder. Add the margarine (or coconut oil). Mix with your hands to incorporate the fat. Pour in the plant-based milk and mix to form a dough. Spread it with a spatula onto a baking sheet lined with parchment paper. Shape your biscuit into a log, but don't worry about the dimensions - you can trim it neatly after baking!
• Bake for 15 minutes at 180°C (356°F).
• Prepare the crunchy praline: crush the hazelnuts and roast them on a baking sheet for 8 minutes at 350°F. Make a dry caramel: pour the sugar into a pan and let it melt over high heat without using any utensil. You can gently rotate the pan to move the melted sugar onto the dry sugar, effectively "mixing" the caramel. When everything is caramelized, pour the hazelnuts into the pan off the heat and mix well. Pour onto parchment paper to let the caramel cool completely. Once completely hardened, break into pieces and blend it. At first, you'll get a powder. Add the neutral oil and continue blending to achieve a praline paste gradually. Melt the chocolate and add it to your praline paste. Allow this mixture to cool completely before finishing by adding slightly crushed corn flakes.
• On your buckwheat biscuit, lay a layer of crispy praline. Unmold the frozen mousse and place it on top. Neatly cut the biscuit to the size of the mousse. Use the remaining mousse that you put in the fridge to mask all the sides of your log with a spatula. Leave in the fridge for at least 2 hours to defrost the mousse, then decorate as you wish :)