Burch and Purchase Sweet Studio make incredible sweets. There are big cakes, little cakes, chocolate lollipops, ice-creams, nougat, explosive raspberry wheels, popcorn honeycomb rubble, and the list goes on and on. It was evident that the creation of these little wonders involved a high level of technique. Probably not the kind of sweets you can whip up in your own home. Each sweet takes you on a different adventure.
As you walk into the narrow store you are surrounded by an abundance of sweets. I was fascinated by all of the elements that created the cakes, the jellies, the sponges, the mousses, the creams and the crumbles. A kid in a candy store sums it up well.
We ordered this giant profiterole, caramel, chocolate, hazelnut choux pastry thing. It was amazing. If a profiterole was a pokemon it would evolve into this encrusted choux bun, a big ball of choux pastry filled with hazelnut salted caramel cream. Delicious! It had a crunchy hazelnut base topped with a dark chocolate disk (looked like a little hat aww). The cream was smooth and had a good amount of salt to balance the sweetness.
The chocolate pear, hazelnut, caramel cake was sprayed with dark chocolate, it looked amazing, it looked like it was covered in velvet. It had layers of poached pear, choc hazelnut biscuit, chocolate hazelnut spread, roast pear cream, butter caramel, vanilla cream and dark chocolate mousse with a chocolate twig and a ball of pear jelly on top. The pear flavour was awesome.
The chocolate, hazelnut & salted caramel tart was very rich. Don’t be fooled by it’s appearance, it looked little but I couldn’t finish it all. It was yum but not for the faint hearted. It was a chocolate brushed tart shell filled with salted caramel, chocolate & hazelnut cream with a dark chocolate glaze. Bright-eyed Max liked the look of it.
Explosive raspberry milk chocolate was a fun adventure there was so many raspberry elements but it worked well because there were lots of different textures. It had raspberry cream, fresh raspberry compote with chocolate chip cookie (crumbled). It also had raspberry marshmallow and a milk chocolate mousse dome sprayed w red chocolate velvet spray. It also had chocolate popping candy rocks scattered on top. It was exciting. It was sweet, tart, crackly and crumbly. It was really fun to eat.
Again. This pup can really turn it on when there are sweets in sight. The lamington éclair was an interesting twist on a lamington. The éclair was made up of chocolate choux pastry. In the middle there was soaked sponge finger w raspberry jam and milk chocolate cream. On top there was spots of raspberry jelly, coconut raspberry marshmallow and chocolate sprayed crunchy coconut cream (which tasted like a soft bounty chocolate bar). It was really amazing. Each element reminded me of a lamington but in an unconventional way. The whole dessert was very much a rendition of the traditional lamington recreated as an éclair. It looked spectacular and was a real adventure to eat.
This was the dessert degustation, which was featured on Masterchef. Everything is edible including the golden cloche. They have an army of chocolate animals stacked on the shelves (bears, rabbits, penguins) which sort of remind me of toys in a toy store that come alive at night. Little bit creepy but still kinda cute.
Burch and Purchese have a wonderful range of desserts that are sure to amaze. They each have surprises to explore. The cakes have many elements that make them more than just a cake. And for a few more days Burch and Purchese Sweet Studio have a pop-up dessert bar at the Royal Melbourne Show, which is sure to take your tastebuds on a ride. Either that or you can just visit the store in South Yarra.
I heart Burch and Purchese Sweet Studio!
Burch and Purchese Sweet Studio
Address: 647 Chapel Street, South Yarra VIC 3141 (next to the Olsen hotel)
Phone: 03 9827 7060
Trading Hours: Mon–Sun (7 days): 10am – 6.30pm