• Bash or roughly chop the hazelnuts.
• Place a pot over medium heat (no oil).
• Once hot, dry-fry the nuts until toasted, stirring regularly, 2-3 mins. Remove from the pot and set aside.
• Core and finely chop the pear. 

• Return the pot to a medium-high heat with a knob of butter.
• Once hot, cook the pear and half the cinnamon for 4-5 mins. Add 2 tbsp water and sugar to taste. Cook until the pear is softened, 6-8 mins.
• Allow the pear cool completely (pop it in the fridge for 20 mins to quicken the cooling process).
• Tear half the brioche (you can use the rest later) into small pieces. Mix well with the cooled pear compote.

Little chef's TIP: Have kids help tear the brioche.

• Mix the yoghurt with a pinch of cinnamon and add sugar to taste.
• Layer individual glasses with the pear mixture and then some cinnamon yoghurt.
• Repeat the layers and finally top with the toasted hazelnuts.