Cream the butter and sugar together until pale. In another bowl, mix together the ground hazelnuts and flour. Beat the eggs, one at a time, into the butter and sugar, mixing in a little flour to prevent splitting.
Fold in any remaining flour mixture, the chopped hazelnuts, and chocolate chips. Chill until required.
FOR THE PEARS
Place the prepared pears in a saucepan, squeeze over the lemon juice, add the sugar and vanilla paste, and just cover with water. Cover with a piece of baking parchment and simmer for 5 minutes. Check with a sharp knife to see if cooked, and if necessary cook a further few minutes. Turn off the heat and leave to poach until cool. They can be stored in the liquid.
ASSEMBLING THE FILOS
Lay out a sheet of filo and brush liberally with melted butter. Cut into 4 short fat strips. Place a spoonful of frangipane at one end, and place a piece of pear on top. Fold up the pastry into a triangle (like a samosa). Brush the outside with butter. Sprinkle with icing sugar. Repeat to make 2 filos per person. Chill until required.
FOR THE CHOCOLATE SAUCE
Melt the chocolate in a bain marie. Place the milk, crm and sugar in a saucepan and bring to a simmer to dissolve the sugar. Pour the mixture onto the chocolate and mix well. Lastly stir in a knob of butter to give a glossy finish. Place in a squeezy bottle. Allow to cool (you can warm in briefly in a microwave later).
BAKING THE FILOS
Heat the oven to 200C. Place the filos on a baking sheet and bake for 15 minutes until well browned. Dust with more icing sugar. Trim off any leakage. Place two filos overlapping in a dish and get creative with the chocolate sauce. Serve with cream on the side.
Recipe Notes
This is based on a Gary Rhodes recipe, God bless him, but simplified quite a bit.