Stir yeast and 125ml lukewarm water in a mixer bowl and dissolve for five minutes.
Add flour, milk, sugar, melted butter, and salt; mix on medium speed for two minutes.
Shape the dough into a ball, wrap in film, and rest for 20 minutes.
Roll dough into a 25x38cm rectangle and allow to rise for 30 minutes.
Dot with half the soft butter, fold into thirds, roll out again, and chill for 40 minutes.
Dot dough with remaining butter, fold into thirds twice, and chill for another 40 minutes.
Cook chopped pears and sugar over medium heat for 20-30 minutes until soft.
Cut dough into 12 squares and spread pear and chocolate onto the top third of each.
Fold dough to enclose filling, place on lined trays, and rise for 40 minutes.
Preheat the oven to 200°C.
Brush pastries with the egg and milk mixture and bake for 12-14 minutes.
Cool slightly on a wire rack and serve warm.