Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit

Brioche

• 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
• 3 oz unsalted butter, diced, chilled, plus extra to grease
• 1 egg yolk, from a large egg, whisked

Fondue

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