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

Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric)

5.0 (1 rating)

Ingredients

Brioche

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

Fondue

  • 85 g Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
    or 85 g milk chocolate 40%, high quality chunks or chips
  • 30 g Valrhona chocolate, Manjari 64% dark chocolate (see Tip)
    or 30 g dark chocolate 64%, high quality chunks or pieces
  • 115 g whipping cream
  • 60 g passion fruit purée
  • 30 g apricot liqueur
    or 30 g apricot nectar
  • tropical fruit, to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)

Nutrition
per 1 portion
Calories
2230 kJ / 533 kcal
Protein
11 g
Carbohydrates
62 g
Fat
27 g
Saturated Fat
15 g
Fibre
15 g
Sodium
214 mg

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