
Devices & Accessories
Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric)
Prep. 30min
Total 4 h 30min
8 portions
Ingredients
Brioche
-
bread flour plus extra to dust210 g
-
eggs, large2
-
egg yolks from large eggs4
-
sugar30 g
-
glucose syrup (see Tip)1 ½ tsp
-
dried instant yeast1 tsp
-
whole milk15 g
-
salt½ tsp
-
butter, unsalted diced, chilled, plus extra to grease90 g
-
egg yolk from a large egg, whisked1
Fondue
-
Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)85 g
-
Valrhona chocolate Manjari 64% dark chocolate (see Tip)30 g
-
whipping cream115 g
-
passion fruit purée60 g
-
apricot liqueur30 g
-
tropical fruit to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)
Nutrition per 1 portion
Calories
533 kcal /
2230 kJ
Protein
11 g
Fat
27 g
Carbohydrates
62 g
Fiber
15 g
Saturated fat
15 g
Sodium
214 mg
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Decadent Desserts with Antonio Bachour
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