This course is for you if you are passionate about pastry, if you work or would like to work in a pastry business, coffee shop, or hotel, or if you are engaged in the food sector R&D&i. It is also for you if…
In this course you will learn how to make a collection of 7 pastry creations that comply with our philosophy: healthier, lighter and tastier pastries. Through the collection, you will discover new technical ingredients that allow us to create healthier recipes without sacrificing stability and texture.
A brief introduction in which we will explain the importance of aligning pastry with a healthier lifestyle and in tune with customers’ needs. Practical examples will show us that a more nutritious and conscious pastry is possible.
We will review the 4 basic texture creating techniques and we will also work with our most used key pastry ingredients.
A colorful and distinctive elaboration, very creamy and refreshing. At the bottom, we find a pistachio and lime crunchy, next we find a very light mango mousse that envelops a sponge cake and a creamy; both made of pistachio with a touch of lime. As for the finishing touches, we find a mango and passion fruit creamy.
This entremets was designed for those who love high-quality intense dark chocolate. As we worked with a water base, we find a clean and defined cocoa flavor from Peru in all its textures, nuances, and aromas. It is made up of a crunchy, a cake, a mousse, a creamy, and a shiny dark glaze.
This cake reminds us of the classic Bourdaloue tart and its subtle sweetness. We adapted the classic recipe to offer a cleaner and lighter tasting experience. On an almond and cocoa sablée base, we find an almond frangipane cream followed by candied pear, a creamy, and a milk chocolate mousse.
One of our cheesecake versions in a tart version and with tiramisu flavor. Mascarpone cheese, cocoa and almonds are the three protagonist ingredients of this creamy elaboration. A true pleasure to our senses!
One of our favorite pairings: peanut and passion fruit. In this elaboration we demonstrate how to combine two ingredients that seem to be opposite but have a lot in common. Unique textures and flavors make this cake a special one.
Coconut, mango and passion fruit, our favourite flavour combination. This unique petit gâteau has less than 12% added sugar and less than 200 calories per serving, making it the perfect dessert for a light and tasty after-dinner bite.
Never before has a cheesecake been so fresh, colourful and light. In this cheesecake we have combined cream cheese with different raspberry textures: glaze, mousse and compote. All on a crunchy almond and butter noissete base.
This is a timetable of the course’s day itinerary. Please note that it may vary slightly, depending on the needs of the group or the ingredients available at the time of the course.
The course is 24 hours long, distributed into 3 training days.
The schedule is from 8:00 to 17:30, with breakfast and lunch breaks.
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.
The course is based on theoretical and practical explanations by the chef, while he/she prepares the recipes with the help of the students.
We will use basic ingredients like chocolate couvertures, nuts, fruits and fruit purées, and also technical ingredients such as fibers (pectins, citrus fiber, chicory root fiber…) and other texturizing agents. In all cases, accessible ingredients or alternatives will be provided for all people and markets.
Comfortable work clothes. We will provide you with an apron at the beginning of the course.
Of course! Spots are limited so that we can guarantee an immersive and close experience with our team.
Yes, breakfast and lunch on all days of the course are included.
A few days prior to the start of the course, we will ask you about your food allergies or intolerances in order to adapt the menus.
The course takes place at Jordi Bordas Pastry School, located in Viladecans (Barcelona, Spain). The exact location will be informed on a date closer to the start of the course.
You can come to Viladecans by train, bus, or taxi, depending on where you come from or where you stay. In any case, we will inform you in detail how to get here during the days prior to the course.
There are several hotels and tourist apartments in Viladecans and its surroundings. If you have any doubt, we will be pleased to help you choose.
Payment is made in two installments. The first payment is for the pre-registration, and it is done immediately to reserve your spot on the course. (Remember that spots are limited). The second installment will be paid 15 days before the start of the course.
The price includes breakfast, lunch, recipe dossier, and product tasting.
You have 15 days to cancel your registration, as long as there is at least one month left before the start of the course.
If the course gets canceled for our school’s reasons, such as some type of indisposition or illness of the instructors, or because the minimum number of participants is not reached, the school returns the amount paid for the price of the course. In any case, we recommend contracting cancellation insurance for flights and/or accommodation, since under no circumstances will the school be responsible for these expenses.
If you have any problem while enrolling, you can contact us to find the best solution by sending an email to info@jordibordas.com or by calling +34 93 611 20 70.