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
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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.
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Available dates in English If you are interested, please contact us at info@jordibordas.com
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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
In this brief introduction, we'll explain the three fundamental pillars of our pastry shop.
In class, we will discuss the ingredients most commonly used in pastry making and the importance of understanding their molecular composition.
We will continue to explain the four techniques for creating textures: emulsification, thickening, gelling, and aeration.
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.
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.
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.
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.
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
The course lasts 32 hours spread over 4 days of training.
The schedule is from 8:00 a.m. to 5:30 p.m., with breaks for breakfast and lunch.
You don't need any prior experience or knowledge, but it's important that you're eager to learn.
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.
The class is based on theoretical explanations and on observing the chef as he prepares the recipes with the students' help.
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.
Comfortable work clothes.
Of course! Space is limited so you can have an intimate and immersive experience with our team.
Yes, breakfast and meals are included every day of the workshop.
ABOUT REGISTRATION
Registration and more information on the Lenôtre website: www.ecole-lenotre.com / ecole@lenotre.fr
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!
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