Chocolate Fruit Dip

Mix the flour, egg, salt, yeast, sugar, milk then add the butter and mix again to obtain a smooth dough. Cover it with the clean tea towel then leave to rest for 3 hours in the fridge.

Separate the brioche dough in 2. Degas the dough and spread the dough using a rolling pin. Place the pot of Chefclub spread in the center of a sheet of parchment paper, place the spread brioche dough on top. Arrange the bananas around the spread, fold the brioche dough over the bananas, place the brioche on a baking mat and bake the 2 brioche doughs for 25 minutes at 350°F. Whip the heavy cream, 2 tbsp of powdered sugar, the mascarpone and place the whipped cream in a piping bag.

Cut the mango into strips and the kiwis into pieces. Cut the center of the brioche, pour the Chefclub spread in the center of the cut part. Cut the other brioche into strips. Pipe the whipped cream in the center of the brioche circle and place the brioche with the Chefclub spread on the whipped cream. Place the strawberries, raspberries, blueberries, kiwis, mango, gooseberries between the whipped cream and the brioche circle. Skewer the rest of the fruit on sticks to obtain fruit skewers. Pipe 3 dots of whipped cream on the circle of brioche and pipe the rest of the whipped cream around the edge of the brioche with the Chefclub spread. Arrange the fruit skewers and the rest of the fruit. Grate dark chocolate shavings, sprinkle the rest of the powdered sugar and enjoy!