Introductory course to modern pastry

This course is addressed to amateurs, students and professionals who want to immerse themselves in the world of modern pastry and learn how to use new ingredients and key techniques. The course’s elaborations are in line with essential attributes of our brand: healthier, lighter and tastier recipes, developed according to the B·Concept method.

Place: Aula Jordi Bordas
Time: From 08:00 to 16:30
Duration: 3 days (24 hours)
Lluc Dalmau, in collaboration with Adrianna Jaworska
amateurs, students and professionals
Modality: the course is based on observing the chef create and explain the recipes and execute them with the students’ help
Language: Spanish
Price: 650,00 €

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    What are you going to learn?

  • How to prepare a collection of 6 healthier, lighter and tastier products, including entremets, petit gateaux, cakes and biscuits
  • How to prepare essential recipes like mousses, creamies, compotes and sponges (some of them gluten and/or lactose free)
  • Decoration techniques: glazing, spray gun painting, chocolate decorations, etc.
  • How to use new ingredients and key techniques for pastry.

What is the course about?

During 3 days participants will learn, step by step, how to prepare a collection of 6 pastry products created by chef Lluc Dalmau, instructor from Jordi Bordas’ team. Through the elaborations that are healthier, lighter and tastier than traditional pastry, students will discover new key ingredients and techniques that will be able to apply on their own creations.

Apart from the essential recipes like mousses, creamies, compotes and sponges (some of them gluten and/or lactose free) Lluc Dalmau will show and teach in detail decoration techniques that allow us techniques to obtain original and surprising finishes.

On the other hand, Adrianna Jaworska, our head of R&D&i, will make a brief explanation of the most innovative ingredients that we use in our pastry production.

Day 1:How to prepare sponges and crunchies
How to prepare compotes, gelées and creamies
1 elaboration tasting
Day 2:How to prepare mousses
Assembly process
1 elaboration tasting
Day 3:Decoration techniques: glazing, spray gun painting, chocolate decorations, etc.
Final buffet
6 elaboration tasting

What does the price include?

  • Complete recipe book with more than 30 recipes illustrated with graphics and good quality photographs
  • Certificate of training signed by Lluc Dalmau
  • Breakfast and lunch during all days of the course. Coffee and tea throughout the day
  • The elaborations made during the course, once the tasting has been carried out
  • Official apron with Jordi Bordas’ logo

The recipe booklet includes the following 8 elaborations, all of them will be tasted during the course, and only 6 will be explained in detail by the chef.

Lemoon entremet

LeMoon entremet

Dark chocolate 60% decoration / Aerated lemon mousse / Light strawberry and lemon compote / Strawberry creamy / Oat and vanilla sponge / Almond and Peta Zetas Crunchy

Gluten and lactose free


África entremet

White chocolate 30% decoration / Mango and lime compote / Hazelnut praliné 80% mousse / Lime biscuit

Individual Kaviaar

Raspberry caviar | Cream cheese mousse | Basil and lime compote | Raspberry creamy | Raspberry sponge | Lime crunchy

Gluten free

Individual Bonnie

Caramel glaze | Milk chocolate 65% mousse | Mango and passion fruit compote | Peanut creamy and crunchy | Barley malt sponge and gelée | Milk chocolate 36% and peanut couverture

Individual Sacher

Cocoa glaze | Berries mousse | Cocoa sponge | Dark chocolate 65% mousse | Raspberry compote

Gluten free

Tropic cake

Coconut cake | Passion fruit caramel | Coconut creamy | Coconut crumble | Dark couverture 60% coating

Gluten free

Pecan cake

Cacao cake / Pecan nut 80% praliné creamy

Gluten and lactose free, VEGAN

Citrus rock

Lime crumble and white chocolate 30% rock

The elaborations and ingredients can change depending on the season.

What should I bring?

Comfortable working clothes. We will provide you with an apron to wear during the course.

Where is the school?

We are only 15km from the centre of Barcelona city! Carretera de Barcelona 12, Viladecans 08840, Barcelona (Province).

How to arrive?
  • If you are coming from the Airport of Barcelona-El Prat, Terminal 1, you can:
    • Take bus L99 and stop in Viladecans, you will arrive at 5 minutes’ walk. Line map.
    • Take a taxi to Viladecans, it should cost around 25-30€.
  • If you are coming from any hotel in Viladecans you can arrive in 10 or 15 minutes (walking).
  • If you are coming from Barcelona city you can take public transport (for this, we recommend you this application). (We don’t recommend accommodation in Barcelona city because in the morning the transport duration could be 1 hour or more.)
Where to stay?

These are our suggestions:

How to enrol?

Add the course you wish to do to cart and follow the steps to the payment page. If you have any questions, please call us on +34 93 611 20 70 or contact us by email:

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