Mix the flour with the cocoa powder, salt, sugar, butter and yeast diluted in the milk. 
Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.
Once kneading is complete, the temperature should be approx. 75/77°F (24/25°C).

Mix all the ingredients using the paddle attachment in a stand mixer. 
Keep refrigerated

Mix the purée with the sugar, citrate, gellan gum and starch. Bring to a boil. 
Add the pear liqueur immediately so the alcohol evaporates.

Make the dough and leave it to prove for approx. 30 minutes at room temperature (70°F or 21°C). Form into a rectangle and set aside for 15 minutes at -6°F (-21°C), then at 
35°F (2°C) overnight. Knock back the dough and use it to cover the butter. Give it 1 double turn then 1 single turn. Place in the freezer for 15 minutes, then leave for approx. 
1 hour at 35°F (1°C).
Make the hazelnut cream and pear filling. Keep refrigerated. Roll out the dough lengthwise to a depth of 1cm. Cut out some slices with a width of 0.5cm and lay them flat on 
top of the dough. 
Roll out the dough to a depth of 2.5mm in the direction of the ridges. Cut it in the same direction as the ridges into 12cm-long rectangles (with a width of 7cm). Roll the dough 
pieces around the GIANDUJA-STYLE STICKS at each end, giving them just one full turn, and leave the remaining dough empty in the center. Place in a small 7cm square 
frame. Leave to stand for approx. 1 hour at 80°F (27°C). Place 10g of hazelnut cream in the center.
Bake in a fan-assisted oven at 340°F (170°C) for approx. 18 minutes. Using a piping bag with no nozzle, pipe on 20g of pear filling. Quarter the pears.
Decorate the pastries’ tops with an alternating arrangement of fruit, crushed hazelnuts and cubes of GIANDUJA-STYLE STICK.