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 peringkat)

Bahan-bahan

Brioche

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

Fondue

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

Nutrisi
per 1 portion
Kalori
2230 kJ / 533 kcal
Protein
11 g
Karbohidrat
62 g
Lemak
27 g
Lemak Jenuh
15 g
Serat
15 g
Natrium
214 mg

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