Profiteroles with Sauternes poached pears

Digging into the previously mentioned choux mountain, I decided to fill the buns with a mix of cream and creme patissiere - from my abandoned pear tart plan.
I decided also to rescue the sauternes poached pears and serve alongside.
The plan worked deliciously in the end - via two rounds of ceased/siezed chocolate, which drove me nuts.
Making the chocolate go grainy and separate out was ok once, but when it happened again I got cross. Resorted to internet for advice.
Seemed that recipe that said put 'chocolate, butter and water' over a pot to heat - was madness as the chocolate and water together would always make the chocolate seize. So ignored that bit and it worked lovely.
All in all it was a day of seizures and splits : /

Pear and Honey tart

This was too fiddly for the taste pay-off.
Make pastry, chill it.
Roll out, lay over tart pan.
Bake for 10 minutes with dried beans to stop it puffing up.
Bake for 5 minutes without beans.
Peel, core and quarter and cook pears, puree them.
Peel, core and slice and cook pear slices to brown them.
Whisk up cream, eggs for the custard.
Layer puree onto baked pastry.
Layer pear slices onto baked pastry.
ERK - except don't because by the time you've got pastry and pear puree in the tart pan, there's not going to be room for the sliced pears and the custard. So I decide to cook them in a separate dish. Then have to turn it all upside down in various stages to get it all together again.
And after all that - the honey isn't strong enough and the pear puree is too wussy for my tastes. And the pears started so beautifully.