Jordi Bordas' course in Peru

Introduction to recipe formulation with the B-Concept method


A three-day course created exclusively for Peru, in which Jordi Bordas will show you all the secrets of his pastry:
  • You will learn how to prepare 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

  • Place PUCP: Pontifical Catholic University of Peru
  • Address Av. Universitaria 1801, San Miguel, 15088 Lima, Peru
  • bakery_course_bconcept_online_calendar
    Date May 13, 14 and 15, 2023
  • Calendar
    Time From 9:00 am to 6:00 pm
  • Price 1.200 € (4.900 soles approx., check with your bank for the exchange rate at the time of registration)
  • bakery_course_bconcept_online_certificate
    Includes Lunch, recipes dossier and training certificate signed by Jordi Bordas.

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.



In this Masterclass, Jordi Bordas will present a collection of healthier, lighter and tastier preparations. During three days, the World Champion Pastry Chef will teach how to prepare various entremets, petit gâteaux and tarts, all accompanied by theoretical explanations that answer the following questions: How to create a healthier pastry? What ingredients can we use? What parameters should we take into account?

In addition, it will show the basics of formulating recipes with fruits, dairy, 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 hors d'oeuvre we pair the precious Earl Grey tea with lime and 65% dark chocolate. An elegant and nuanced combination that comes with different and interesting textures, such as mousse, creamy, gelled, dacquoise and crunchy.

  • gluten free

Pear and coffee? That's right... the perfect match. But it's even better if we combine it with mascarpone cheese and a succulent caramel of salted butter, mascarpone sugar and coffee. An explosion of flavors that culminates with a light air of pear on the surface.

  • gluten free | vegan

A completely revamped classic, with lime as the absolute protagonist. We wanted to "veganize" this famous tartlet so that any diner can enjoy it. How did we do it? You'll have to come to the course to find out, and taste it!

  • gluten free

We have revisited the classic banana and caramel Banoffee, adding peanuts, vanilla and mascabado sugar, and adapting it to a lighter and tastier version in which we enhance 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 the combination of lucuma, cocoa, coconut and pecan nut. Through different textures we will see how to work these pure ingredients of delicious flavor. Also, completely vegan!


Your registration includes:
  • Training Certificate by Jordi Bordas
  • Coffee break snack and lunch
  • Recipe dossier
  • Tasting of the elaborations

Jordi Bordas' course in Peru 2023

Learn with Jordi Bordas how to prepare various entremets, petit gâteaux and tarts, all accompanied by theoretical explanations based on the B-Concept recipe formulation method.

Venue PUCP: Pontificia Universidad Católica del Perú

Date May 13, 14 and 15, 2023

Capacity limited to 45 participants

In stock

Price: 1.200,00

Frequently asked questions


The course has a duration of 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!

It is an ideal course for those who are getting started into the pastry world; and also, it is a perfect course for those pastry professionals who wish to improve and reinvent themselves within the pastry sector, by acquiring new knowledge and skills of great value.

True to our educational philosophy, the course combines theoretical and practical explanations in an eminently demonstrative format.

The ingredients we will use throughout the training are all types of ingredients easy to find in Peru and nearby countries.


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 or by calling +34 93 611 20 70 .

Yes, you can ask for an invoice by contacting our administrative department at

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