Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric)

Name: Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric)
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8 portions
Ingredients: 210 g bread flour; 2 eggs, large; 4 egg yolks; 30 g sugar; 1 ½ tsp glucose syrup; 1 tsp dried instant yeast; 15 g whole milk; ½ tsp salt; 90 g butter, unsalted; 1 egg yolk; 85 g Valrhona chocolate; 30 g Valrhona chocolate; 115 g whipping cream; 60 g passion fruit purée; 30 g apricot liqueur; tropical fruit

5.0 1 rating

Przygotowanie 30 min

Czas całkowity 4 godz. 30 min

8 portions

Składniki

Brioche

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

Fondue

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