Mini pear and pecan entremets

Ingredients

• 2 pieces Small pears
• 30 g Unsalted butter
• 50 g Granulated sugar
• 2 leaves Sheet gelatin
• 4 pieces Egg yolks
• 80 g Granulated sugar (bavarois)
• 250 ml Whole milk
• 100 g White chocolate
• 150 g Pecan puree
• 200 ml Heavy cream
• 80 g All‑purpose flour
• 50 g Pecan powder
• 60 g Powdered sugar
• 1 piece Vanilla bean
• 150 ml Heavy cream (ganache)
• 80 g White chocolate (ganache)
• 20 g Cocoa butter
• 30 g Milk chocolate
• 10 g Cocoa nibs
• 1 roll Cling film
• 1 sheet Silpat or parchment paper