Jordi Bordas' Course in Brazil
Introduction to Formulating Recipes Using the Method B·Concept
ON-SITE COURSE
A three-day course created exclusively for Brazil, in which Jordi Bordas will reveal all the secrets of his " pastry":
- You'll learn how to make entremets, petit gâteaux, and tartlets
- Discover how to work with the main ingredients to enhance their flavor.
- Learn the fundamentals of the B·Concept pastry method.
- Discover a new version of pastry; a healthier and nutritious one.
Who is Jordi Bordas?
Key features
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Location R. Capelinha, 362 - Serra, Belo Horizonte - MG, 30220-300, Brazil -
Date and Time May 20, 21, and 22, 2023—9:00 a.m. to 6:00 p.m. -
Price €1,200 -
Includes Lunch, recipes dossier and training certificate signed by Jordi Bordas. -
Language The course will be held in Spanish , with simultaneous translation into Portuguese.
Aimed at
This course is for you if…
- You are passionate about pastry, and you want to learn new pastry techniques.
- You run or work in a pastry shop, restaurant, or hotel, and you want to express your values in your elaborations.
- You seek to redesign and adapt your recipes to meet your needs and those of your customers (intolerances, regulations, market trends,…).
- You need to include healthier, lighter and tastier recipes in your pastry.
Syllabus
In this masterclass, Jordi Bordas will present a collection of healthier, lighter, and more flavorful creations. Over the course of three days, the World Champion chef from pastry will teach participants how to make various entremets, petit gâteaux, and cakes, all accompanied by theoretical explanations that answer the following questions: How can we create a healthier “ pastry ”? What ingredients can we use? What factors should we take into account?
In addition, it will cover the basics of creating recipes with fruits, dairy products, eggs, nuts, chocolate, and even vegan recipes.
Jordi will go into detail about the needs of today’s market and the use of accessible and local ingredients, to create gluten and lactose free elaborations, and even some tasty vegan ones.
A unique opportunity to get to know Jordi Bordas’ concept of a healthier an innovative pastry.
- gluten free | lactose free
In this entremets, we pair the prized Earl Grey tea with lime and 65% dark chocolate. An elegant combination full of nuances, it features a variety of interesting textures, such as mousse, cream, gel, dacquoise, and crunch.
- gluten free
Pear and coffee? That's right… the perfect match. But it's even better when paired with mascarpone cheese and a succulent caramel made with salted butter, brown sugar, and coffee. An explosion of flavors that culminates in a light hint of pear on top.
- gluten free | vegan
A completely revamped classic, with lime taking center stage. We wanted to make this famous tart vegan so that everyone can enjoy it. How did we do it? You’ll have to come to the class to find out—and to taste it!
- gluten free
We've put a new spin on the classic banana and caramel Banoffee by adding peanuts, vanilla, and brown sugar, and adapting it into a lighter, more flavorful version that highlights the main ingredients.
- gluten free | lactose free
As an ode to raspberries, this petit gâteau presents raspberry in different textures. Its presentation highlights the color of this fruit and makes this petit gâteau an attractive and remarkable one. It is composed of a sponge cake, a crumble, a mousse, a gelled compote, a creamy, and a shiny and imposing glaze.
- gluten-free | vegan
In this entremets, we play with a combination of lucuma, cacao, coconut, and pecans. Through different textures, we'll explore how to work with these pure, delicious ingredients. Plus, it's completely vegan!
Registration
Your registration includes:
- Jordi Bordas course certificate
- Coffee break snack and lunch
- Recipe dossier
- Tasting of the dishes
Jordi Bordas' Course in Brazil 2023
Learn from Jordi Bordas how to make a variety of entremets, petit gâteaux, and cakes, all accompanied by theoretical explanations based on the recipe-formulation method B·Concept.
Address: R . Capelinha, 362 – Serra, Belo Horizonte – MG, 30220-300, Brazil
May 20 , 21, and 22, 2023
Capacity limited to 15 participants
Frequently asked questions
ABOUT THE CONTENT
The course lasts 24 hours, spread over 3 days.
Yes, we will give you a recipe dossier at the beginning of the masterclass.
It is not necessary for you to have previous experience or knowledge, although it is important that you are eager to learn!
This course is ideal for those who are just starting out in the world of pastry, but it is also suitable for professionals who wish to improve and reinvent themselves in the industry by acquiring valuable new knowledge and skills.
In keeping with our educational philosophy, the course combines theoretical explanations with practical demonstrations, using a format that emphasizes hands-on learning.
The ingredients we'll use during the training will be all kinds of ingredients that can be easily found in Brazil and neighboring countries.
ABOUT THE REGISTRATION
In the registration section of this page, you must click on the "Register" button that will redirect you to the payment gateway. Here you must follow the steps to register for the masterclass.
Since we receive students from all over the world, sometimes the system blocks the payment for a security issue, both by our banking entities and by that of the clients. If you find yourself in this situation, you can contact us to find the best solution by sending an email to info@jordibordas.com or by calling +34 93 611 20 70 .
Yes, you can ask for an invoice by contacting our administrative department at admin@jordibordas.com
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