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Before starting this Pear Roses recipe, make sure you have organised all the necessary ingredients.
Peel the pears.
Cut the pears in half...
... then remove the core with a utility knife.
Cut the pears into thin slices, to a thickness of 2mm.
Melt the butter in the microwave.
Place a silicone mat on a baking sheet. Using a pastry brush, grease the mat with butter.
Arrange the pear slices into a horizontal line, making them overlap slightly. The pear slices should be perfectly lined up. Brush the rest of the melted butter over the pears.
Sprinkle with castor sugar.
Bake in a preheated oven at 180°C (gas 4)...
... for about 15 or 20 minutes, until the pear slices are soft and slightly translucent. Remove from the oven and set aside to cool. Brush syrup over the pears.
Roll out the puff pastry to a thickness of 3 mm.
Cut the pastry into strips, to a length of 50 cm and a width of 5-6cm.
Using a long cranked spatula, lift a row of cooked pear slices...
... then arrange them gently over a puff pastry strip. The pear slices should be placed about halfway down the pastry strip. The pears should be cold for this operation. Repeat the operation until the pastry strip is completely covered with pears.
Fold up the dough over the pears...
... so that the base of the pear slices is enclosed.
Divide the puff pastry strip...
... into three equal portions.
Carefully roll the pastry...
... then lay the roll flat. It should look like a swirl or rose. The more precise you are when arranging the pear slices, the better the final result will be.
Place the first rose into a fluted brioche silicone mould.
Repeat the operation with the remaining rolls, then transfer into the silicone mould cavities.
Bake in a preheated oven at 180°C (gas 4) for 25 minutes. A fan-assisted oven is preferable.
When cooked, remove from the oven and leave to cool.
Using a brush, finish with a thin layer of clear glaze over the pear roses.
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