Pear cupcakes with hazelnut caramel

Ingredients

• 5 grams (0.18 ounces) eggs
• 150 grams (5.3 ounces) sugar
• 120 grams (4.2 ounces) wheat flour
• 40 grams (1.4 ounces) almond flour
• 3 drops vanilla extract
• 50 milliliters (1.7 fluid ounces) warm buttermilk
• 30 grams (1.1 ounces) melted butter
• 200 grams (7.1 ounces) pear puree
• 1 tablespoon glucose syrup
• 0.5 piece vanilla pod
• 50 milliliters (1.7 fluid ounces) vermouth
• 60 grams (2.1 ounces) brown sugar
• 7 grams (0.25 ounces) pectin
• 100 grams (3.5 ounces) sugar
• 90 milliliters (3.0 fluid ounces) cream 33%
• 30 grams (1.1 ounces) butter
• 1 tablespoon hazelnut-almond praline
• 350 grams (12.3 ounces) cream cheese
• 150 milliliters (5.1 fluid ounces) cream 33%
• 1 serving caramel sauce
• 90 milliliters (3.0 fluid ounces) cream
• 50 grams (1.8 ounces) condensed milk
• 35 grams (1.2 ounces) butter