What will you learn in a B·Concept pastry course? B·Concept / Courses

Did you know that the first pastry course according to the B·Concept method took place in June 2015? A lot of time has passed since then and we have never stopped working on the course, expanding and improving it every day. From the first recipe booklet to the present one there is, at least, a 50-page difference, with more and better theoretical content and recipes adapted to current consumers’ needs. The one thing that has remained unaltered since the beginning are the three pillars defining our pastry: healthier, lighter and tastier.

Also, chef Adrianna Jaworska joined the instructors’ team in 2019, complementing and expanding the theoretical explanations during the first day of training. It is such an honor for us to have her knowledge and know-how during the course. A professional pastry course that we have created and shaped during all these years to make the experience unforgettable.

We would like to explain in this post what a pastry course according to the B·Concept consists of, with great detail, day by day and with no secrets. It is difficult to report what happens every week during 32 hours, but we will try to illustrate it in the best possible way! Before describing each of the days of the course, there are three things they all have in common:

At 8:00 am we open the school doors to welcome you with a full breakfast: cereals, freshly baked bread, cheese and cold meat, fruits, juice, coffee and tea.

Around 10:30 am we take a break so you can relax, have a tea or coffee, grab a bite and get your strength back to continue with the training.

At 1:00 pm we take the whole group to a restaurant, where dishes prepared with local ingredients such as vegetables from Parc Agrari del Baix Llobregat, will be served. We do our best to accommodate any of your dietary needs, so f you are allergic, food-intolerant or on a special diet (vegetarian, vegan, no pork, dairy-free, etc.), please let us know a few days in advance.

We would also like to highlight that in order to balance the theoretical and practical content, we have selected 10 of Jordi Bordas’ key pastry elaborations, formulated 100% with the B·Concept method and included the recipes in the dossier. You will be able to taste all of them and we will prepare 6 out of 10 during the training.

Now, let’s talk about the course content!

DAY 1.

At 8:00 am we begin the B·Concept method presentation, which will take up the entire day. Theoretical explanations will be conducted by Adrianna Jaworska, who will tell us about four basicfood molecules: water, carbohydrates, fats and proteins, as well as concepts and physical-chemical properties related to each of them, such as brix, syneresis, water activity, dry extract, pH, glycemic index, antifreezing power, anti-crystallizing power, sweetness, melting point of fats, protein coagulation, etc. All this theory is essential to formulate recipes from scratch with the B·Concept method, because understanding and knowing in depth the role of each ingredient in pastry elaborations is a must.

We will continue with the B·Concept presentation showing the 4 basic pastry techniques that must be mastered: emulsion, gelation, aeration and thickening.

We will go on by explaining the following crucial steps to formulate recipes from scratch: consumer needs analysis, flavour choice, texture choice and recipe balance.

Towards the end of the first day, we will begin to work on the first recipes, which will be 10 comparatives, 5 of them classic and the other 5 formulated from scratch with the B·Concept method.

Finally, you will be able to taste two of Jordi Bordas’ top elaborations: The Cheesecake entremets (cream cheese, red fruits, basil and almond) and the Passion Golden Peanut petit gâteau (peanut and passion fruit). Keep in mind that these elaborations may vary depending on season or recipe updates.

By far it is the most intense day of the course, but don’t worry! Starting the next day, we will begin to apply all this theory in practice through more than 40 recipes included in the recipe book.

DAY 2.

After breakfast, we start at 8:00 am with Jordi Bordas by making all the sponges and crunchies of the recipe book. Among them, most are gluten-free, many are lactose free and some are vegan, as we try to make all our elaborations lighter and healthier. Some of the ingredients we use in sponges  and crunchies are: whole rice flour, ground almonds or other nuts, inulin or oligofructose, coconut sugar and coconut oil. Of course, in order to use these ingredients you need to know how they impact the recipe outcome (and here comes into play the fantastic theory of the first day ;D).

Towards midday, we will start making gel textures, such as fruit compotes or gelées. It is then when we will put into practice the gelation theory explained by Adrianna, since we will be talking about gelling agents such as pectins or gelatin.

We will end the day with a tasting of two other Jordi’s dessert , the Tropical entremets (coconut, mango and passion fruit) and the Mont Fuji petit gâteau (chestnut, sudachi and yuzu).

DAY 3.

8:00 in the morning: keep on, early birds! The third day is key to advancing on the execution of the recipe book!

We start with creamy textures: fruit, nuts, chocolate and dairy creamies. As usual, each practical example will be related to the B·Concept method theory. We will talk about emulsion technique and the ingredients involved: fat + water + emulsifying agent. This is one of the most important pastry techniques: we will never get stable textures without a good emulsion. This is why it is so important to controlthe emulsion process. We will tell you all the secrets you need to know to create a perfect emulsion!

The second part of the day will be dedicated to aerated textures, mainly mousses. As with the creamies, we will work with fruit, nuts, chocolate and dairy products. Obviously, all this accompanied by aeration technique theory.

Throughout the day, we will be assembling all entremets and petit gâteaux, some of them will be made in silicone moulds while others in stainless steel rings.

Later in the afternoon… do you remember the 10 comparative recipes we made on the first day of training? It is time to taste and compare them! This exercise will be of use to explain the sensory differences between classic recipes and those formulated with the B·Concept method.

DAY 4.

We reached the final day of the course. Time for the most relaxed and visual part of the training: decorating techniques! We will teach you how to perfectly glaze a cake so that it has a thin and shiny layer on top, how to get the renowned velvet spray effect and how to make small decorations with chocolate and fruits. Although we are more focused on what happens inside of a cake rather than outside, we try to take care of every little detail to get elegant and attractive finishes.

In addition, , depending on the group needs, we will spend some time reviewing key concepts of the theory and practicing recipe formulations.

Finally, we will prepare the buffet with all the elaborations, hand the diplomas and taste all the entremets and petit gâteaux elaborated during the course.

We hope that this day-by-day account of a B·Concept pastry course has cleared all your doubts. Still, we have to warn you: as we cannot stand still, every week we refineand improve the course’s content to adapt it to the market needs. This means the program mightundergo some modifications over time.

Keep in mind that groups are limited to a maximum of 10 students to ensure the best possible learning experience where you can properly understand the theoretical part and observe up close each preparation process. Take a look at available dates on the course page:

Pastry course according to the B·Concept method

No need to say that if you have any further questions, our team will be happy to assist you at info@jordibordas.com or by calling +34 93 611 20 70.

See you at Jordi Bordas school!