Preheat the oven to 180 °C. Cover a baking tray with baking paper.
Mix fresh goat cheese with eggs and mustard. Season with salt and pepper.
Fry the bacon cubes in a pan without fat, pour off the fat.
Roll out the puff pastry, spread thinly with the cheese cream and sprinkle with the bacon and pear cubes. Roll up the puff pastry from the top and from the bottom to the middle. Put the roll in the freezer for about 20 minutes.
Then cut into 1 cm thick slices and place on the baking sheet. Optionally sprinkle with mountain cheese.
Bake for about 20 minutes.