Caramelized Bosc Pear & Buckwheat Rough-Puff Lunettes

Instructions

1. 1

   In a large mixing bowl, whisk together 200 g bread flour, 50 g buckwheat flour, 1 tsp fine sea salt, and 15 g granulated sugar. Scatter 225 g unsalted butter cubes over the dry ingredients. Use your fingers or a pastry blender to press each cube flat into large walnut-sized shingles—do not rub them down into fine crumbs. We need defined butter streaks for lift.

   5 min

   Tip: If your kitchen runs warm, chill the flour and the butter cubes for 10 minutes before starting.

2. 2

   Drizzle 120 ml ice water over the flour-butter mixture. Use a silicone spatula to toss loosely until a shaggy, uneven mass forms with visible dry flour pockets. Turn out onto a lightly floured board, gather firmly with your hands, and press into an 8x12-inch rough rectangle.

   5 min

   Tip: Don't overwork the dough; if it crumbles slightly at the edges, that is fine. The rolling pins and folds will bind it.

3. 3

   Roll the dough out to roughly 8x16 inches. Fold the top third down, then the bottom third up like a business letter (single turn). Rotate 90 degrees, roll out to 8x16 inches again, and repeat the letter fold. Wrap tightly in parchment or plastic and chill in the refrigerator for 30 minutes to relax the gluten and firm the butter.

   5 min

   Tip: Work swiftly so the butter sheets rather than melts into the flour.

4. 4

   While the dough rests, prepare the filling. In a medium skillet over medium heat, combine diced 3 large Bosc pears, 45 g dark brown sugar, 1 tbsp lemon juice, and 0.5 tsp ground cardamom. Cook, stirring occasionally, until the pears soften slightly and their juices reduce into a thick, glossy syrup, about 8 minutes. Stir in 1 tsp cornstarch mixed with 1 tsp water, cook 1 minute until cleared, then scrape onto a wide plate to cool completely.

   10 min

   Tip: Bosc pears hold their shape beautifully here without turning to mush. Ensure the filling cools completely so it doesn't melt the raw pastry butter.

5. 5

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Position your rack in the center. The dough continues to rest in the fridge during this time.

   10 min

   Tip: A screaming hot oven is non-negotiable for blasting cold butter into steam, generating lacy, crisp layers.

6. 6

   Transfer the chilled pastry to a lightly floured surface. Roll into a clean 12x16-inch rectangle, roughly 1/8-inch thick. Trim ragged edges with a sharp knife. Cut the sheet lengthwise into two 6x16-inch strips, then crosswise into four sections to yield 8 equal rectangles (roughly 4x6 inches each).

   7 min

   Tip: Use a clean, downward cut rather than sawing with the knife so you don't seal the laminated layers together.

7. 7

   To form the 'lunettes' (glasses), fold each 4x6-inch pastry piece gently in half crosswise without creasing hard. Using a 1-inch round cutter or paring knife, cut two side-by-side circular holes into the top half only to form the twin eyeholes. Unfold, spoon 2 heaping tablespoons of cooled pear filling onto the solid lower half, leaving a 1/2-inch perimeter. Lightly brush the edges with a dab of 1 large egg wash, fold the cut-out top half over the filling, and press the edges firmly with the tines of a fork to seal.

   8 min

   Tip: Keep the edges free of compote juices so the seal remains airtight during the oven spring.

8. 8

   Arrange the pastries on the prepared sheet pan, spacing them 2 inches apart. Chill the assembled pastries in the freezer for 10 minutes to reset the butter before baking.

   10 min

   Tip: Cold dough entering a hot oven maximizes puff height and prevents butter weeping.

9. 9

   Brush the pastry tops lightly with the remaining 1 large egg wash, avoiding the cut edges. Scatter 2 tbsp demerara sugar and 0.5 tsp flaky sea salt evenly over the tops. Bake at 400°F (200°C) for 24-26 minutes, until deeply golden, puffed, and the pear compote bubbles through the spectacles.

   25 min

   Tip: Look for a rich chestnut color on the ridges; pale rough puff is gummy rough puff.

10. 10

    Remove from the oven and slide the parchment sheet directly onto a wire cooling rack. Let cool for at least 15 minutes before serving so the spiced pear interior settles and the bottoms crisp completely.

    15 min

    Tip: Pastries are best enjoyed warm or at room temperature with an espresso.