Wellington Of Winter Fruits

Introducing a winter treat that will warm your heart and delight your taste buds - the Winter Fruits Coulibiac-Style Wellington. This exquisite dessert is a perfect indulgence for those cozy days spent near the fireplace, filling your home with delightful aromas and bringing a touch of elegance to your table. Imagine a symphony of flavors where fruity goodness is delicately wrapped in layers of crepes and soft buttery brioche, creating a harmonious blend of textures and tastes. The combination of winter fruits, such as apples, bananas, rhubarb and dried fruits provide a burst of freshness and sweetness, while the brioche adds a rich and luxurious touch to the dish. Add a touch of cinnamon and passion fruit to enhance the flavors and bring a cozy warmth to the dish. Next, carefully wrap the fruity filling in layers of thin crepes, creating a delicate envelope that will encase the flavors and keep them moist and succulent. Then, envelop the crepes in a soft and buttery brioche dough, shaping it into a traditional Wellington-style loaf that will be baked to golden perfection. As the Winter Fruits Coulibiac-Style Wellington bakes in the oven, your kitchen will be filled with the irresistible aroma of baked fruits and buttery brioche, creating an atmosphere of warmth and comfort that is perfect for the season. Once the Wellington is baked to perfection, slice it open to reveal the luscious fruits nestled within, ready to be enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream. Indulge in this decadent dessert on a cold winter night, savoring each bite and appreciating the artistry and flavors that make it a true delight. Whether shared with loved ones or enjoyed as a personal treat, the Winter Fruits Coulibiac-Style Wellington is sure to bring joy and satisfaction to all who taste it.

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Introducing a winter treat that will warm your heart and delight your taste buds

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Crêpe

In a narrow and tall cup, put all ingredients in order and mix using an immersion blender or high powered blender. Chill for at least an hour or best overnight. Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax making the most delicate, melt-in-your-mouth crepes. Shake crepe batter before using. Heat up a crepe pan, grease lightly with frying oil and coat bottom of pan, when edges get brown, run a spatula around the crepe and flip. Reheat and grease pan between each crepe.

Fruit Stuffing

Peel and clean rhubarb. Trim off ends and divide in large sticks (if rhubarb stalks are too thick, split it in half lengthwise). Arrange rhubarb, orange juice and sugar in a saucepan. Bring to boil and cook simmer for 2 minuts. Turn the heat off, put a lid on and leave rhubarb alone to poach. When at room temp, check the doneness. The rhubarb stalks should remain whole and just tender. Peel and make apple cylinders using a corer. Soak apples in water and lemon juice until ready to use. Drain apples. In a hot frying pan, brown apples with butter and sugar for about 8 min, add cinnamon. Transfer onto a plate to cool and save remaining juice left in the pan for the bananas.Peel, divide in 2 and split in half lengthwise. Reheat pan that was used to cook the apples, throw in bananas, add more sugar and butter if needed and sautée on high heat for about 90 seconds on both sides. Transfer onto a plate to cool off.

Montage

Lay a couple of plastic wrap sheets on the countertop. Overlap 4 crepes first and arrange bananas, rhubarb, apples, jam – repeat this step once. Fold into a 9.5-inch/24cm log and freeze for 2 hours max. On a floured work surface, roll out two-third of the chilled brioche 1.5 lb/650g into a 13X13-inch/33X33cm ≈1/4-inch/5mm thick sheet. Place over a large tray and refrigerate to rest. When ready, place brioche over a floured work surface and reajust its size. Remove excess flour and egg wash brioche sheet. Unwrap and place the winter fruits log in the center and wrap. Egg wash seams, seal and flatten corners with the rolling pin – egg wash and wrap sides tight around log. Flip wellington, egg wash and refrigerate for an hour or for up to 2 days (do not freeze). Egg wash again and score. Make a few small holes on the top using a bamboo skewer.

Proofing & Baking

Leave coulibiac to proof at room temperature 75ºF/24ºC for about 90 minutes. Bake coulibiac at 350ºF/180ºC for 35 minutes. Glaze with simple syrup if desired. Let cool for 4 hours prior serving. Can be refrigerated for up 4 days. Serve at room temperature or slightly warm. Enjoy!

Bruno Albouze Wellington Of Winter Fruits

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