B·CONCEPT METHOD

The method to create recipes From scratch

TAKE CONTROL OF YOUR PASTRY

What is the advantage of working with our method?
  • You will be able to create your own pastry style.
  • You will learn how to adapt the products to your and your customers´ needs.
  • You will gain control over the ingredients and textures in your recipes.
  • You will save time and resources wasted on unnecessary tests.

How it Works

ACQUIRE KNOWLEDGE AND LEARN HOW TO USE IT

How many times have you modified a recipe without getting the desired result?

Pastry is a discipline that requires precision and accuracy, which is why to modify a recipe or formulate one from scratch it is not enough to improvise or use your intuition. Successfully creating your own pastry is only possible when you know how to use acquired knowledge for your purposes, following a step-by-step methodology: two pillars of the B·Concept method.

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Acquire knowledge

ON MOLECULES AND TECNIQUES

To understand how a recipe works it is indispensable to have a profound understanding of the ingredients with which you are working every day. To understand the interactions between the molecules that the pastry ingredients are composed of helps us understand what happens in our recipes when we add, eliminate or substitute any of them.

Apart from the molecules, in order to formulate stable textures, we need to master the texture creating techniques. With the B·Concept method we cover the following types of textures: creamies, ganaches, creams, airs, mousses, foams, meringues, gels, and gelled compotes.

  • Understand the principles behind the basic food molecules: water, fats, proteins, and carbohydrates (sugars, starch, and fiber).
  • Master the texture creating techniques: emulsification, aeration, thickening and gelling.

Formulate recipes step-by-step

CREATE UNIQUE PASTRY RECIPES

The B·Concept method includes a meticulously designed step-by-step methodology so you can create your own recipes in a systematized and organized way. Having the right knowledge and a working guideline will help you make the right decisions during the recipe formulation process.

The step-by-step method is divided into four different stages that will allow you to control every parameter of your ideal recipe. We start by defining our needs (intolerances, values, health factors, pastry trends, food costs, etc.) and end with adjustments of sweetness and dry extract so that your recipe is 100% stable.

Grab a pen and paper and design your own pastry with the B·Concept method!

The results of working with the B·Concept method

“I WAS ABLE TO CREATE A HEALTHIER, LIGHTER AND TASTIER PASTRY”

“When I became the World Pastry Champion in 2011, I started questioning the recipes I had been working with throughout my pastry career. I realized that none of these recipes was my own and that they all came from other pastry chefs.

On top of that, at that time I was becoming more and more focused on healthy diet choices and I could see that my pastry was not in line with my lifestyle, nor with the values I wanted to convey. For this reason, I started to investigate ingredients that I was working with. I needed a method to formulate recipes and create my own pastry. This has directed me towards an alternative path, a plan B, so to speak. With the B·Concept method I finally managed to create recipes aligned with my values: healthier, lighter and tastier.”

Jordi Bordas

HOW IS THE JORDI BORDAS' PASTRY?

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Healthier

Lighter

Tastier

Practical example

DARK CHOCOLATE 64% CREAMY

CLASSIC RECIPE

Combine the egg yolks and sugar.
Bring the milk and cream to a boil and pour over the eggs, stirring it with a whisk.
Heat to 85ºC stirring constantly, pour over the chocolate couverture using a sieve and emulsify with a hand blender.

RECIPE FORMULATED WITH THE B·CONCEPT METHOD

Mix the water and the locust bean gum with a hand blender and leave to hydrate for 15 minutes.
Add the emulsifier and the chocolate couverture to the water and emulsify vigorously keeping the temperature at 30ºC.

COMPARATIVE
CONCLUSIONS

The reformulation of this recipe using the B·Concept method allowed us to obtain an optimal result with interesting properties.

  • Eliminating animal fats makes this recipe lighter, healthier, and less caloric at the same time.
  • Thanks to the emulsification technique, we were able to keep the creaminess of the texture.
  • Now, the recipe is easier to digest thanks to the reduction of the dry extract and the increase of water content.
  • It is suitable for people following vegan or lactose-free diets and only contains texturizing agents of natural origin.
  • The recipe has an aqueous - as opposed to dairy – base, which respects the flavor of the dark couverture 64% making it the principal flavor of the recipe.
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Do you want to learn to create your own pastry recipes?

EXTENDED ONLINE B·CONCEPT PASTRY COURSE

Get your B·Concept Pastry Certificate, master pastry ingredients and techniques and formulate your own recipes.

YES, I WANT TO LEARN

Testimonials

WHAT OUR PASTRY STUDENTS SAY

Carmen Capote Martín

Chef at the cooking and pastry lab Zôdio | Madrid, Spain | @zodio_es
For me, Jordi Bordas’ B·Concept training meant suddenly switching from classic pastry to avant-garde. I also acquired the tools and knowledge I needed to create healthier, tastier, and more visually attractive creations with some truly exceptional finishes. Jordi and his team are very warm and super friendly, they openly share all their knowledge, and they are 100% approachable. I totally recommend this training if you are passionate about pastry and want to have the tools that allow you to innovate and create without doubts. Also, if you want to make a turn towards healthier pastry without giving up taste and aesthetics. Thank you so much!

Núria Ribera Otto

Pastry Chef at Obrador de la Núria | Arbeca, Spain | @obradordelanuria
What can I say, Jordi Bordas’ Pastry School made me who I am, an entrepreneur and a businesswoman. If I have come to fulfill my dream, it is thanks to Jordi and all his magnificent team. Through all the courses and trainings, I have learned to work with pastry techniques, to respect the product, to work with healthy and tasty recipes. I recommend it 100%.

Hatim Ben El Faquih

Pastry Chef | Granada, Spain
I recently had the chance to attend the formulation course according to the B·Concept method taught by Jordi Bordas, who - in my opinion - is a true visionary and genius in the pastry world. His generosity when it comes to teaching is an inspiration for the curiosity that together with his naturalness form two admirable human qualities. The course is a true invitation to discover personal and professional creativity to create our own ideas, taking both health and the commitment to our clients into consideration. It allows us to evolve and adapt to new demands and needs of the market. The creations that Jordi made during the days of the course overflowed with sensitivity, creativity, subtlety, and simplicity. Without any doubt, I would highly recommend this course, I would even dare to say that it is essential both for professionals and for those who are simply passionate about pastry that is in constant evolution To conclude, I would like to highlight the impeccable work of the entire B · Concept team, their exquisite treatment and above all their generosity and natural way of interacting.

Zsuzsanna Ötvös

Pastry Chef at Laurel Budapest restaurant | Budapest, Hungary | @zsuzsanna.otvos
For me, it has always been important to focus on the pure flavour of the main ingredients in a recipe. Jordi's innovative and well-structured B-Concept course has provided me with the knowledge to achieve this aim. Apart from the maximization of pure flavour experience, we could also learn to create lighter and healthier desserts, still retaining the complex textures characteristic of modern pastry. Jordi's method is really revolutionary, it is the future in pastry, I recommend it to any pastry chefs.

Christopher Rieloff

Chef corporativo en Rosendale Collective | Miami, Estados Unidos | @Crieloff
I had the privilege of attending Jordi’s class last fall and it was an unforgettable experience. The value you get from the class is so much more than what you are paying for. Chef Bordas is a true inspiration and you can tell he has immense passion for what he does. More than a pastry workshop, it’s a movement that changes the face of pastry for so many, including myself. The class was extremely informative and it was amazing to hear his expertise first hand. His class assistants were also very helpful and knowledgeable and made the experience very enjoyable. I highly recommend taking his class at the first chance you get- it will change how you look at pastry and especially at yourself and what you can accomplish if you focus and love what you do.