Antonio Bachour: Passion Fruit Fondue with Brioche and Tropical Fruit (Metric) - Cookidoo® – the off
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Cooking tools:
- Stand mixer
- Fondue pot
- Kitchen scale
- Loaf pan
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Plastic wrap
- Kitchen towel
- Parchment paper
- Serving platter
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
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