• Prepare a cartouche, also known as a parchment paper lid. Cut a parchment circle to fit inside the sauce pan. Cut a small round or vent in the center of the parchment paper.
• Slice off about 1/4 inch from the bottom of the pear to create a stable flat surface. Core pears from the bottom. Peel pears, leaving stems intact. Set aside.
• In a medium heavy-bottomed sauce pan combine water, sugar, honey, cinnamon sticks, and vanilla bean. Bring to a boil and reduce to a simmer.
• Gently submerge pears on their side in the pot. Cover with the cartouche. Simmer for about 15 minutes, flip pears halfway through cooking, until pears are tender. Do not overcook the pears. They continue cooking after simmering.
• Remove the pot from the heat. Cool pears to room temperature in the poaching liquid. Transfer pears and liquid to an airtight container and let pears soak in liquid overnight in the fridge.
• Remove the chilled pears from the fridge and drain on a paper towel. Set aside.

To Make the Eggwash:

• In a small bowl, whisk together egg, heavy cream and salt until smooth. Set aside.

To Assemble:

• Unroll or unfold the thawed puff pastry. Cut out four squares to cover bottom of pears. Slice remaining sheet into 1/2 inch side strips.
• Before wrapping the pears, brush thoroughly with the egg wash.
• Place pears on the baking sheet and gently encase the bottom of the pear with the puff pastry square.
• Beginning at the bottom, wrap puff pastry strip around the pear, leaving the stem exposed. Repeat with remaining pears. Space pears at least 3 inches apart from each other on a parchment lined baking sheet.
• Lightly brush puff pastry exterior with egg wash. Bake for 30 minutes or until puff pastry is golden brown.
• Allow to cool 5 to 10 minutes before serving warm.