Peel pears. Dice. Put in a casserole dish and cover with water. Cook on medium heat until a knife can be inserted easily in the pears.

In the meantime, make the caramel. In a saucepan, add 160 gr. of sugar and 2 tablespoons of water. Set over medium heat and wait without mixing that the caramel brown.

Remove from heat. Add diced butter being careful. Mix. Add the cream and mix. More you will add cream, less it will be thick.

Pour in a jar and refrigerate.

Crumble breton palets and reserve.

Mix mascarpone and white cheese. Reserve.

Drain pears and reserve.

In each glass, add first a layer of breton palets. Cover with half of mascarpone/white cheese mix.

Pour some salted butter caramel sauce. Cover with the rest of mascarpone/white cheese mix.

Finish with some pears, pour a bit of salted butter caramel sauce and sprinkle with the rest of breton palets.