| Kelly with Chef Bourse, her classmates, and their creations.
Chef Bourse piping Italian meringue onto the "Exotic Island Tart". The "Florida" - joconde sponge cake with rose grapefruit cream, strawberry jelly, and vanilla chantilly cream The "Plaisir Festif" with caramel glaze. |
Last month, our very talented pastry chef, Kelly McCloskey, attended a course at the world famous French Pastry School in Chicago. The four day intensive course was a focus on "Cakes, Entremets, Petits Gâteaux and Tarts" and was taught by visiting Chef Frederic Bourse.
Chef Bourse has a signature approach to dessert-making, bringing together flavors and techniques that are both traditional AND new. He has spent years traveling and working all over the world which has allowed him to gain unique insight into ingredients and flavors not often used in pastry.
The students spent the first three days of the course prepping for 11 items they made on the fourth day. Kelly's favorite item to make was the "Via Spadari" Italian street cookie. This cookie is a favorite in Chef Bourse's patisserie in Bergamo, Italy. The "Via Spadari" Italian Street Cookie. "I really enjoyed learning this item because I know that it is something that Two Caterers clients will enjoy. It is a gourmet item that is based on the convenience of street food, will hold up well in the unique timing/challenges of catering and is gorgeous AND delicious." The Via Spadari is a type of shortbread with dried fruit, almonds, and pralines. |
