Wellington (sweet coulibiac) of winter fruits in brioche

Mix flour, sugar, salt and instant or fresh yeast; add the chilled eggs and milk.

Knead on medium low then medium, scraping down the bowl, until smooth and the dough pulls away. Add the chilled cubed butter and knead another 10 minutes or until smooth and elastic.

Bring the dough to 77-81F (25-27C); no extra flour needed.

Shape into a tight ball and let rise about 90 minutes.

Punch down, flatten on a baking tray, fold into an even slab, wrap and freeze for an hour, then refrigerate overnight.

Blend all the crepe batter ingredients together and chill to rest.

Oil a flat frying pan lightly, pour in batter to coat the bottom; when the edges brown, run a spatula under and flip.

Peel the strings from the rhubarb (optional), trim the ends, cut in two or three pieces and poach in orange juice and sugar.

Peel the apples and cut cylinders with an apple corer; soak in lemony water.

Caramelize the apple logs quickly in sugar and butter, flavour with cinnamon, and transfer to a plate, keeping the pan.

Peel the bananas from the top and halve them lengthwise.

Saute the bananas about 90 seconds on each side in the apple caramel; save all the juices.

Mix dried apricot, apricot jam and passion fruit.

On plastic wrap, overlap four crepes and layer banana, rhubarb, apples and jam; repeat once.

Form a thick log and freeze for a maximum of two hours.

Roll two thirds of the brioche from a flat rectangle into a 13 by 13 inch (33 cm) square, returning it to the freezer if it softens.

Egg wash the dough, remove the plastic wrap and wrap the fruit log; flatten each end, trim excess dough and fold the ends tight against the seam, keeping the dough evenly distributed.

Egg wash and refrigerate for an hour; egg wash again and score.

Proof about 90 minutes.

Bake at 350F, 180C, for 35 minutes.