1 . Stage
Peel the pears, leaving the tails. Trim the bottom to make the pear stand up.
2 . Stage
Roll pears in sugar, sprinkle with cognac and sprinkle lightly with cinnamon.
3 . Stage
Roll out the dough into rectangles large enough to wrap the pear, let the tail stay on the outside.
4 . Stage
Grease with egg yolk and place in a lightly oiled mold. Bake at 220.
5 . Stage
Serve hot. Bon appetit!