Petrifying Pear Heads

For the churro batter: Mix the milk, butter, and a pinch of salt in a saucepan and heat until the butter melts. Add in the flour all at once and stir with a wooden spoon until you have a dough. Dry out the dough by returning it to the heat and mixing for a minute or so. Remove from heat and add the eggs one by one until you get a homogeneous dough.

Place 5 oven-proof cups upside down in a circle on a baking sheet. Pipe the churro batter around each glass, alternating lines inside and outside of the circle to form a star pattern (see video). Continue until ¾ of the glasses are covered. Bake for 30 minutes at 395 °F.

Whip the heavy cream and powdered sugar until stiff. Turn the baked churros onto a plate, remove the cups, sprinkle each hole with caramelized walnuts, and fill with whipped cream. Place a teaspoon of Chefclub’s chocolate spread in the center of each cup, then drizzle the chocolate spread over the entire surface.

Peel the pears, poach them in 4 cups boiling water with sugar, and let cool. Then hollow out eyes and a mouth in each pear. Fill the eyes with strawberry jam, followed by candied cherries. Place sunflower seeds in the mouth to make teeth. Place each pear in one of the cups, garnish the center of the dessert with whipped cream, and enjoy!