Grind 100 g almonds 100 g of sugar. In a bowl, beat the egg and egg yolk. Mix the flour with the softened butter, beaten eggs, ground almonds and a pinch of salt. Knead well, put in a bag and leave in the refrigerator for 30 minutes. Roll out the dough according to the tray (26 cm). Lay the dough so that it forms a nice edge Pierce with a fork and bake 20 minutes at 180 C. Meanwhile, peel the pears, clean them from seed box and cut them into slices. Put the rest of the sugar with 4 tbsp water to a boil and add the pears. Cook 10 minutes over low heat. Melt the chocolate in a water bath. Heat the cream without boiling, and add it in chocolate. Stir well and add the cognac. Remove the base plate in a presentation and fill it with chocolate. Arrange pears on top and sprinkle with chopped almonds.