Three weeks in China sharing the B·Concept method
Is it simply a coincidence that we returned to China during the most special lunar year? It’s the year of the dragon. 🐉 The unique mythological being from the Chinese horoscope promises a year of prosperity and, of course, it is the perfect excuse for us to visit our Chinese community that always welcomes us so nicely.
However, Shinto symbolism might tell us that this is all down to the “red strings” of destiny, or to musubi, the knot that unites human beings throughout time. Whatever it may be, these have been some very special days.
Over the course of three weeks, we’ve traveled to various cities in the country with the objective of continuing to share our B·Concept recipe formulation method. What’s more, we’ve also enjoyed a lot of Chinese cuisine, including authentic, age-old delicacies whose flavors and textures never disappoint.
First, we landed in Peking to impart our Introductory Course to Recipe Formulation in the prestigious TDessert International Pastry Academy, owned by our good friend Taozi, for the second year in a row. Over five days, we combined theoretical explanations with practical examples, and we saw all the parameters we should consider in order to create healthier, lighter, and tastier recipes.
On this course, students learn to formulate their own recipes from scratch, which allows them to adapt their pastry products to their market’s needs, which is becoming increasingly stricter and more competitive. They also learn the function of different ingredients such as fibers, which are vital for stability and in reducing the amount of sugar, as well as improving the nutritional profile of the products or elaborations so that they're healthier.
We should always consider current trends, culture, and the ingredients available in the countries we travel to. In China’s case, their sense of sweetness is very different to that of Europe, meaning their primary objective is to learn how to reduce the amount of sugar and adjust the fat content in their recipes to make them lighter.
In terms of ingredients, we use thickening and gelling agents commonly found there, and we use native fruits such as lychee or peach. Allulose and oligofructose are also two ingredients which are highly appealing to the Asian population.
We presented our XL yuzu and matcha madeleine for the first time 🍵 as an homage to this oh-so-loved oriental green tea. It was truly a pleasure to be able to enjoy this course alongside all the professionals in the school, and to meet new students, though there were some familiar faces that came back to take the course again – amazing!
The next stop on our tour of the country was Shanghai, for two main reasons. First, to visit Bakery China, a super interesting pastry and alimentary fair where we got to know new products and machinery, and where we met many colleagues and chefs from all over the world.
The other, to reconnect with Jessie, Anna, and Yunting from the Sosa Ingredients and Valrhona China team, who helped us organize a workshop and a course for Sosa clients. After nine years of collaborating with this brand, and one year of joint research, ideas, reflection, and exchange of views, we presented a recipe book which situates the world of fibers within pastry.
During this time, we had the opportunity to share our B·Concept recipe formulation method, and, for this occasion, we designed three new delicious elaborations: the Lunar, the Hazelnut oblio and the Raspberry flower.
Each one dazzled and amazed with their flavor, originality, and freshness, as well as having been developed completely following the B·Concept method - lactose- and gluten-free, vegan, and with less sugar. We also tried textures such as creamies, mousses, or compotes, prepared with different Sosa ingredients, so as to test the results in terms of flavor and texture.
We are incredibly grateful for these projects which allow us to evolve pastry, and to have shared this wonderful experience alongside all of our assistants and this super team. We’re sure we’ll be ready for another round soon, and in many more countries.
Behind each international course there are many weeks of work and research by the whole team of Jordi Bordas' school. It is also fortunate to be able to count with Jaume's help and talent during each training and trip.
If you too want to live out this immersive experience and learn about our vision of pastry, we have dates available to carry out this course in our school in Viladecans (Barcelona), both in English and Spanish. Check our availability and save your spot here!
