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Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric)
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Ingredients
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)
- Nutrition
- per 1 portion
- Calories
- 533 kcal / 2230 kJ
- Protein
- 11 g
- Fat
- 27 g
- Carbohydrates
- 62 g
- Fibre
- 15 g
- Saturated Fat
- 15 g
- Sodium
- 214 mg
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