- Combine the cream and glucose syrup in a saucepan. Bring to a boil.
- Remove from the heat, add the Pear William liqueur and reduced pear purée, and allow the mixture to cool to 40°C/105°F.
- Pour the cooled cream mixture over the tempered milk chocolate and let sit for 1 minute to allow the chocolate to melt.
- Using a spoon or spatula, stir the