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

Brioche

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

Fondue

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