Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit
TM6 TM5

Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit

5.0 (1 rating)

Ingredients

Brioche

  • 3 oz unsalted butter, diced, chilled, plus extra to grease
  • 6 ½ oz bread flour, plus extra to dust
  • 2 large eggs
  • 4 egg yolks, from large eggs
  • 1 oz sugar
  • 1 ½ tsp glucose (see Tip)
  • 1 tsp dried instant yeast
  • ½ oz whole milk
  • ½ tsp salt
  • 1 egg yolk, from a large egg, whisked

Fondue

  • 3 oz Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
    or 3 oz milk chocolate 40%, high quality chunks or chips
  • 1 oz Valrhona chocolate, Manjari 64% dark chocolate (see Tip)
    or 1 oz dark chocolate 64%, high quality chunks or pieces
  • 4 oz heavy whipping cream
  • 2 oz passion fruit purée
  • 1 oz liqueur, apricot
    or 1 oz apricot nectar
  • tropical fruit, to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)

Nutrition
per 1 portion
Calories
1787 kJ / 427 kcal
Protein
9 g
Carbohydrates
45 g
Fat
24 g
Saturated Fat
13 g
Fibre
3 g
Sodium
184 mg

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