Combine all the crumble ingredients and place on a baking tray lined with baking paper.
Bake for 10-12 minutes, mixing every 3 minutes. The crumble should be ever so slightly golden.
Peel the pears and dice them. Set aside. Vigorously mix the Délice de chanvre au chocolat Sojade with the hazelnut puree until it is fully blended.
Mount the dessert. Share the cream into four ramequins then place the pear cubes and finish off by sprinkling them with cooled crumble. Enjoy straight away.