Introductory Course on Recipe Formulation Using the Method B·Concept

Create your own pastry recipes from scratch

LIVE THE EXPERIENCE

Dive into recipe creation, starting with an understanding of ingredients and baking techniques, and learn how to make them:

Create your own recipes for mousses, creams, and compotes
To create textures that are balanced in terms of flavor, sweetness, and fat content
Adapt your recipes to the freezing and thawing processes
To optimize production processes and costs
How to adapt your recipes to different dietary needs and specific nutritional profiles

Key Data

Available dates in French Registration and more information on the Lenôtre website: ecole@lenotre.fr
Available dates in Spanish If you are interested, please contact us at info@jordibordas.com.
Available dates in English If you are interested, please contact us at info@jordibordas.com
Duration and Schedule The course lasts 32 hours spread over 4 days, from 8:00 a.m. to 5:30 p.m., with lunch breaks
Format 100% in-person experience
Location Lenôtre School of Culinary Arts (9 Rue de Villeneuve, 94150 Rungis, France)
Format We combine theoretical explanations with practical examples
Instructors Learn from Jordi Bordas, World Pastry Champion and creator of the method B·Concept
Includes Breakfast, lunch, a recipe booklet, and a product tasting

Who is it intended for?

This course is for you if you're passionate about the world of sweets, whether you work or would like to work in a pastry shop, a café, or a hotel, or if you're involved in research and development in the food industry and…

You want to understand the properties of conventional ingredients and discover the new ingredients that will shape the future of pastry making.
You'd like to learn about texture creation techniques.
You want to create your own recipes using the " B·Concept " method.
You want to tailor your creations to a variety of needs and goals, without limiting yourself to just one type of pastry.
You want to have a unique, immersive experience in the world of pastry.

Course Content

In this course, you'll learn the basics of developing pastry recipes from scratch using the B-Concept method, particularly water-based recipes such as mousses, creams, and compotes. We’ll work with essential ingredients, such as chocolate, nuts, and fruit, and use them to begin creating textures using the four basic techniques of pastry making.

We'll approach all of this based on our personal vision of healthy, light, and delicious pastries, but this method will, of course, allow you to create your own recipes tailored to your needs, whatever they may be.

In addition to gaining all this theoretical knowledge, during the course sessions you’ll work in teams to put what you’ve learned into practice and create new recipes. Finally, you’ll be able to enjoy a full buffet featuring 8 pastry creations.

DOWNLOAD THE COURSE SYLLABUS IN FRENCHNÇAIS

Introduction. Healthier, Lighter, and More Delicious Pastries

In this brief introduction, we'll explain the three fundamental pillars of our pastry shop.

Theory: Ingredients and Their Composition

In class, we will discuss the ingredients most commonly used in pastry making and the importance of understanding their molecular composition.

Theory. Techniques for Creating Textures

We will continue to explain the four techniques for creating textures: emulsification, thickening, gelling, and aeration.

Theory: The Step-by-Step Method

We will continue with a brief introduction to the " B·Concept " method and its steps for creating recipes from scratch. We will compare traditional recipes with those created by our team to understand the differences and the improvements we have achieved.

Theory and Practice. Gel-like Textures and Gelling Agents.

Next, we'll work on gel-based textures. We'll explore the various gelling agents available on the market and create new recipes from scratch by working as a team.

Theory and Practice. Creamy Textures, Emulsifiers, and Thickeners.

Next, we will discuss creamy textures, which are primarily achieved through emulsification and thickening techniques. We will examine the texturizing agents used in these types of recipes and, as before, we will put theory into practice.

Theory and Practice: Light, Airy Textures and Leavening Agents

Finally, we will work on light, airy textures and experiment with classic and modern meringues, made with various ingredients (eggs, dairy products, plant-based proteins, etc.) and sweetened with sugars and fiber.

Buffet featuring 8 pastry creations

At the end of the class, we will taste the recipes we’ve worked on over the past few days, which have already been incorporated into the finished products. We will discuss the results as a group, and finally, we will hand out the certificates.

Schedule

In this table, you can see the general structure of the class day by day. This schedule may vary slightly depending on the group's needs or the ingredients available at the time of the class.

Registration and more information on the Lenôtre website: www.ecole-lenotre.com / ecole@lenotre.fr

Frequently Asked Questions

ABOUT THE COURSE

How long is the course?

The course lasts 32 hours spread over 4 days of training.

What are the hours?

The schedule is from 8:00 a.m. to 5:30 p.m., with breaks for breakfast and lunch.

Do I need to have experience or prior knowledge?

You don't need any prior experience or knowledge, but it's important that you're eager to learn.

Is this a course for professionals?

This is an ideal course for those new to the world of pastry, but also for professionals who want to hone their skills and reinvent themselves in the industry by acquiring valuable new knowledge and skills.

Is this a theoretical or practical course?

The class is based on theoretical explanations and on observing the chef as he prepares the recipes with the students' help.

What ingredients are used?

Basic ingredients such as chocolate coatings, nuts, fruits, and fruit purees, as well as functional ingredients such as fibers (pectins, citrus fibers, chicory fibers, etc.) and other texturizing agents will be used. In all cases, readily available ingredients or alternatives suitable for all consumers and markets will be offered.

What should I bring?

Comfortable work clothes.

Will I be able to interact with the instructors and ask questions?

Of course! Space is limited so you can have an intimate and immersive experience with our team.

Are breakfasts and meals included?

Yes, breakfast and meals are included every day of the workshop.

ABOUT REGISTRATION

How do I sign up?

Registration and more information on the Lenôtre website: www.ecole-lenotre.com / ecole@lenotre.fr

What's included in the price?

The price includes breakfast, lunch, a recipe booklet, and a tasting of the products.

Student Feedback

Florence Lesage Pastry Chef at Fleur de Loire - 2022 World Champion in the Art of Pastry | Paris, France | @florence_lesage I had four exceptional days. The hospitality, the educational materials, the meals, and the breakfast were all wonderful. I discovered a new way of approaching my profession, with a technological focus on ingredients, and I found it fascinating. The technological aspect is very interesting and helps you understand a lot of things. I can’t wait to put all of this into practice in my daily work and share it with the people I work with. Thank you so much for sharing all this knowledge and for all the work you’ve done over the years to give us access to all this information. I was already recommending Jordi before I came, and now I’m going to recommend him 10 times more! Thank you so much!

Emmanuel Giraudo Professional Pastry Chef in Lafitau | Brignoles, France | @emmanuel_giraudo_ It was a great experience, because it's always beneficial to challenge yourself. Jordi was great, as was the whole team, despite the language barrier. Well done, everyone!