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Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit
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- 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
oz Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
or 3 oz milk chocolate 40%, high quality chunks or chips
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
oz liqueur, apricot
or 1 oz apricot nectar
- tropical fruit, to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)
- per 1 portion
- 1787 kJ / 427 kcal
- 9 g
- 45 g
- 24 g
- Saturated fat
- 13 g
- 3 g
- 184 mg
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