Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit

Name: Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8 portions
Ingredients: 6 ½ oz bread flour; 2 large eggs; 4 egg yolks; 1 oz sugar; 1 ½ tsp glucose; 1 tsp dried instant yeast; ½ oz whole milk; ½ tsp salt; 3 oz unsalted butter; 1 egg yolk; 3 oz Valrhona chocolate; 1 oz Valrhona chocolate; 4 oz heavy whipping cream; 2 oz passion fruit purée; 1 oz liqueur; tropical fruit

5.0 5 rating

Przygotowanie 30 min

Czas całkowity 4 godz. 30 min

8 portions

Składniki

Brioche

bread flour plus extra to dust
6 ½ oz
large eggs
2
egg yolks from large eggs
4
sugar
1 oz
glucose (see Tip)
1 ½ tsp
dried instant yeast
1 tsp
whole milk
½ oz
salt
½ tsp
unsalted butter diced, chilled, plus extra to grease
3 oz
egg yolk from a large egg, whisked
1

Fondue

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