Burch and Purchese Pastry Studio – Cakes for sophisticated adults1 Comment March 31, 2011 / Posted in Food & Wine
Burch and Purchese Temporary Sweet Studio – Thursday 31 March – Friday 1 April (10am-6pm)
Careeers Australia Building
196 Flinders St,
Burch and Purchese Sweet Studio (Opens at 14 April 2011)
647 Chapel St,
I have been following the Ian Burch and Darren Purchese Blog for quite some time now and was really excited to find out that they are opening their own sweet studio to the public. I managed to drop in on 24 March and bought 2 massive cakes ($45 each) which I shared with my mates (conservatively). Due to the success of their temporary sweet studio, Burch and Purchese is having another 2 day rendezvous at 196 Flinders Lane, Melbourne and this time they have smaller portions of their amazing cakes selling for $8 each.
The good news for those of you who can’t make it this week to the Sweet Studio is that Burch and Purchese is opening their permanent studio in South Yarra at 647 Chapel St, South Yarra on 14 April 2011. I will be the first one lining up for their cakes at this South Yarra location, I eagerly await, the count down on my mind
A little bit of background about the chefs
Both Ian and Darren have extensive resumes as pastry chefs in the UK. Ian Burch has worked with The Houses of Parliament in Westminster, Truffle Pattisseries, Sheraton Park Lane London, Jamie Oliver’s Fifteen restaurant London to name a few. In 2006, Ian received the prestigious UK Pastry Chef of the Year Award on top of the other awards he has under his belt.
Darren Purchese has a similar repertoire of experience and awards including the prestigious Acorn Award by the Hotel & Caterer Magazine. Darren has worked with Raffles Browns Mayfair London and Bentley Hotel London Knightsbridge. In Australia, both Ian and Darren work with George Colambris at Melbourne Press Club restaurant as pastry chefs. Ian also works in George’s other restaurants such as Maha Bar and Grill and Hellenic Republic.
Raspberry, Lychee, White Chcoolate and Champagne
I went in specifically for one cake but I walked out with two whole cakes . The cake that I had in my sights was the Raspberry, lychee, white chocolate and champagne. The layers in the cake as in Ian and Darren’s blog are layers of Champagne Jelly, Raspberry Champagne Mousse, Raspberry & Hibiscus Jam, Yoghurt & White Chocolate Sponge, Exaggerated Raspberry Cream, Puffed Wheat & Freeze Dried Raspberry & Lychees and White Chocolate Velvet Spray. The cake is a work of art and you can’t help but gasp at the amount of effort it would have taken to make the cake. I was lucky enough to witness Ian Burch spray my own cake with white chocolate velvet spray.
Back in the office, I cut through the Raspberry cake and I was exposed to the beautiful layers, exactly as described in Ian and Darren’s Burch and Purchese Blog. I took a bite and it was just divine, a mixture of textures and tastes. Tasting the cake, I experienced a surprise and delightful layer after layer. I had the crunchy, soft, tangy, sweet, velvety, solid taste of the cake along with the light as a feather white chocolate spray which coats the cake. The cake’s very light and not too sweet, just the way I like it (this can be dangerous though, it makes it a lot easier to eat MORE cake .
Chocolate, Mandarin, Murray River Salted Caramel
The second cake that I purchased on impulse is Chocolate, Mandarin, Murray River Salted Caramel Cake. What attracted me to this cake was the glossy chocolate coating as I saw it being carried by Darren Purchese. I am also a fan of the sweet and salty combo in food. I was told the cakes are best consumed fresh so I dived into it straight away.
Similar to the Raspberry cake, when I took a bite, it was layer upon layer of deliciousness. The cake consists of Kendari 60% Chocolate Mousse, Murray River Salted Caramel, Burnt Mandarin Cream, St Clements Marmalade, Aerated Chocolate Shortbread, Azabache Mirror Glaze & Orange Zest. Simply Divine!
Despite the recommended consumption, I had 2 whole cakes which I have shared conservatively with my friends and colleagues and still had left overs. After two days, I found that both cakes had developed a nice deep flavour especially the Chocolate, Mandarin, Murray River Salted Caramel, which for some reason I preferred eating after it had sat in my fridge for a couple of days .