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1
Preheat oven to hot, 200u00b0C, and lightly grease and line a baking tray.
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2
In a small bowl, using an electric beater, beat the butter and sugar together, until they are light and fluffy; add the egg yolks, one at a time, beating well after each egg is added; gently stir in the hazelnut meal, melted chocolate and hazelnuts.
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3
Cut one sheet of pastry into a 22cm x 24cm; and, leaving a 2cm border around all sides, cut 6 even slits across the remaining pastry sheet.
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4
Place the trimmed pastry sheet on the prepared tray, spread with the chocolate mixture, leaving a 2cm border, top evenly with pear slices.
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5
Brush around the border with egg white and place the remaining pastry sheet over the filling, press the edges of the pastry together to seal; brush the jalousie with the remaining egg white and sprinkle with sugar.
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6
Bake for 25-30 minutes, until the jalousie is golden and serve hot, sliced, with whipped cream.
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7
NOTES: (1) If you cannot find hazelnut meal, make your own by processing 11/4 cups of hazelnuts until they are very finely chopped. (2) Melt chocolate in a microwave-safe bowl in microwave oven, on medium, in 30-second bursts, stirring after each burst, until melted.
