Jordi Bordas
Catalan pastry chef, world pastry champion in Lyon (2011), recognised for his innovative and healthy approach to pastry. Creator of the B·Concept method, with which he develops lighter and more technical recipes, and founder of an international training school. He has a strong global presence and a wide reach on social media
In the world of modern pastry, glazes not only provide a shiny, appetising finish but also become an additional layer of flavour and technique. This time, we present the Pistachio Glaze, a sub-recipe from the “Pistachio, Coconut & Blackcurrant Individual Dessert”, developed by renowned chef Jordi Bordas as part of the technical guide “Manual on the Use of Fibres in Pastry”.
This glaze stands out thanks to our Pistachio Paste, a premium ingredient that delivers an intense, authentic, and natural flavour. With its deep, slightly roasted aromatic profile, this paste makes the glaze a true flavour component—not just a decoration.
To ensure perfect texture and controlled gelation, the recipe includes Acid-Free Pectin, a functional alternative to traditional pectins that works well in neutral or low-acid pH recipes, without compromising structure.
This glaze not only shines visually; its balance between flavour and functionality makes it a must-have tool for professionals seeking precision and creativity in their pastry work.
Some desserts tell their story before you even taste them. Cacao Bean is exactly that: a mimetic reproduction of a cocoa bean—the primordial form of chocolate, the origin point of everything—that, when opened, reveals four chocolate preparations in dialogue. A completely vegan dessert, technically precise, that transforms the act of biting into a narrative about […]
The raspberry glaze is one of those preparations that, in addition to providing a vibrant color and a fresh flavor, elevates any dessert thanks to its smooth and shiny texture. Its function goes beyond aesthetics: it protects the surface of the product, maintains moisture, and provides an irresistible visual experience. In this recipe, the key […]
Caramel has something universal about it. Its aroma alone is enough to awaken a shared memory: sugar slowly turning golden, that precise point between sweet and toasted, the slightly bitter note that makes it so addictive. It is one of the most recognisable flavours in pastry and, for that very reason, one of the most […]
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