Melt caster sugar in a non-stick pan over low heat until golden-brown.
Remove from heat, carefully add water, and stir until any lumps dissolve.
Boil the syrup, add pears, and simmer for 10 minutes until tender.
Cool the pears in the syrup and preheat the oven to 180°C.
Beat sugar, flour, and egg whites into a smooth paste for 3 minutes.
Stir in melted butter and chill the mixture for 20 minutes.
Spread teaspoons of mixture into 12.5cm circles on a lined baking tray.
Bake for 8 minutes and immediately shape over upturned cups to cool.
Simmer the pear poaching liquid until it reduces into a thick syrup.
Heat water, chocolate, butter, and cream together until smooth.
Place a pear on a plate with a crème fraîche filled tuile and chocolate sauce.