Combine all ingredients in the bowl of a stand mixer. Using the paddle attachment, mix on low-speed until clumps begin to form. Spread the streusel on a sheet pan, lined with parchment paper, and bake at 375ºF/190ºC, stirring frequently, for 12 to15 minutes, or until golden brown. Cool completely.
Combine the heavy cream and milk in a saucepan and bring to a boil. Whisk in the panna cotta mix and return to a boil. Pour mixture over the white couverture coins and whisk until smooth. Dispense into desired verrines and refrigerate until set.
Over medium heat, sauté the diced pears until they begin to soften. While still warm, add the caramel paste and stir to coat the pears evenly. Allow to cool slightly.
