What are you going to learn in a B·Concept pastry course? Courses

There are many of you out there asking us “what will I learn?” on a B·Concept pastry course. In this post, we will explain in more detail what we do over the four day course in our school. Before we begin, remember that our courses have a maximum limit of 10 students and this allows Jordi to be able to interact with all students and answer any questions. Now let’s go!

Day 1: The day begins with a little breakfast and the students meet the team and the facilities. After a short introduction, Jordi gives an extensive presentation of the B·Concept method in which the students learn the key concepts to formulate recipes from scratch. The main concepts cover the following textures: aerated (mousses), creamy textures (crémeux or ganache) or gelatines (compotes). Once this has been explained, step by step, Jordi, with the help of his two assistants, prepare a set of recipes with the students from classic bases and their updated version created using the B·Concept method. These are kept for the students to taste the following day and the results are really surprising!

Each day at midday, the class stops and everyone goes for lunch to Restaurante Alegria which is only 50m from the school. During the 4 days of the course, you will get to taste local dishes which showcase what the region has to offer.

Towards the end of day one, the class starts to prepare some of the recipes from the recipe book, the sponge bases for the desserts. The recipes are already weighed out in advance by our team so the students can focus on the techniques and processes from the beginning.

Comparativas B-Concept

Day 2. Normally by the end of day one, the students normally have a list of questions regarding the creation of recipes. For that reason, day two starts with an intensive theory session where students learn about how to create recipes by revising and going into depth, the concepts from the previous day. Students also get to taste the base recipes and analyse the key concepts from the intensity of taste of the main ingredient, the texture, the perception of fat and the sweetness.

In the afternoon, students continue to prepare recipes from the recipe book, the sponge bases are completed and all the crunchy layers are made for the entremets and petit gâteaux.

Day 3: This day is key to advance in the preparation of the recipes from the book and the day starts with making the crémeux’s and the compotes. Then the mousses are made and then the desserts are put together for decorating the next day. During the day, all the key concepts are worked in a practical manner and how Jordi applies the B·Concept to each of his recipes to get the desired textures and flavours.

Mousse cream cheese jordi bordas
Grupo pasteleros b-concept

Day 4: This day is the final part of the course, where the morning is spent making all the decorations and finishing touches: chocolate, paints, glazes… and once this is all done, the final buffet is prepared! However, the course still isn’t over yet as Jordi and the students taste the creations one by one and evaluate the texture, taste, composition and equilibrium.

All the desserts made in the class are shared out between all the students and put in boxes so the student can take them home along with catalogues of all the ingredients used in the recipe book. Jordi also presents each student with a signed diploma which confirms their presence on the course.

As you can see, the B·Concept courses are very dynamic and each day they combine theoretical concepts in creating the recipes as well as practical applications from the recipe book. These creations are based on Jordi’s preferences and the current consumer needs. Some of the recipes are gluten free or lactose free and many of them contain less fat than the classic recipe. These patisserie items stand out as they respect the taste of the main ingredient, highlight the subtle differences and the aromas.

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