
Devices & Accessories
Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit
Prep. 30min
Total 4 h 30min
8 portions
Ingredients
Brioche
-
bread flour plus extra to dust6 ½ oz
-
large eggs2
-
egg yolks from large eggs4
-
sugar1 oz
-
glucose (see Tip)1 ½ tsp
-
dried instant yeast1 tsp
-
whole milk½ oz
-
salt½ tsp
-
unsalted butter diced, chilled, plus extra to grease3 oz
-
egg yolk from a large egg, whisked1
Fondue
-
Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)3 oz
-
Valrhona chocolate Manjari 64% dark chocolate (see Tip)1 oz
-
heavy whipping cream4 oz
-
passion fruit purée2 oz
-
liqueur apricot1 oz
-
tropical fruit to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)
Nutrition per 1 portion
Calories
427 kcal /
1787 kJ
Protein
9 g
Fat
24 g
Carbohydrates
45 g
Fiber
3 g
Saturated fat
13 g
Sodium
184 mg
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