It’s an easy process to bake the Wellington or Coulibiac, but you need a traditional oven with baking or fan function
We encourage you to watch the below video of Chef Julien Bompard
- Remove the Wellington or Coulibiac from its packaging.
- Place it on a baking tray
- Thaw at room temperature for 30–45 minutes (avoid over-thawing)
- Bake in a preheated fan oven at 220°C for 40 minutes
- Reduce the temperature to 180°C and continue baking for 10–15 minutes
- Add 5 extra minutes for a medium to medium-well finish.
- Remove from the oven and let it rest for 10 minutes before carving
- Alternatively, you may keep it warm in the oven at 50°C until ready to carve and serve
- For neat slices, use a bread knife to portion
Baking Video
2 Videos
4:15
6:07
