Start by digging a hole at the bottom of the pear, and take out the seeds. Then peel the pears.
Cut strips into the pastry sheet, and use a cutter to cut out 4 circles.
In each hole in the pears, fill with chocolate spread using a spoon.
Clog the hole with a pastry circle, then put it on a baking tray covered with baking paper.
Surround the pears with the puff pastry strips. Then, brush with the beaten egg to make them gold.
Bake for 20 minutes at 365°F (185°C), or until the pastry gets golden.
There you are !