Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit
TM6 TM5

Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit

5.0 (4 ratings)

Ingredients

Brioche

  • 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
  • 3 oz unsalted butter, diced, chilled, plus extra to grease
  • 1 egg yolk, from a large egg, whisked

Fondue

  • 3 oz Valrhona chocolate discs, Jivara milk chocolate 40% (see Tip)
    or 3 oz milk chocolate 40%, high quality chunks or chips
  • 1 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
  • 1 oz liqueur, apricot
    or 1 oz apricot nectar
  • tropical fruit, to serve (e.g. mango, banana, pineapple, starfruit, kiwi, dragon fruit, papaya)

Nutrition
per 1 portion
Calories
1787 kJ / 427 kcal
Protein
9 g
Carbohydrates
45 g
Fat
24 g
Saturated Fat
13 g
Fibre
3 g
Sodium
184 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

/search/en-NZ?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r698280