Jordi Bordas
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Chef pastelero catalán, campeón del mundo de pastelería en Lyon (2011), reconocido por su enfoque innovador y saludable en la pastelería. Creador del método B·Concept, con el que desarrolla recetas más ligeras y técnicas, y fundador de una escuela internacional de formación. Cuenta con una fuerte proyección global y una amplia presencia en redes sociales
During 2023, together with Jordi Bordas, we presented the Manual of Fibers for Pastry. A year that was definitely a turning point. Not only because of the technical approach, but because it consolidated a line of work that Jordi has been advocating for years: a pastry more balanced in sugar, more intense in flavor, and capable of responding to current needs, including 100% vegan pastry.
Within that manual we launched this recipe: Vegan pistachio, coconut, and blackcurrant individual pastry. It is important to contextualize it because, over time, some creations lose their origin. This recipe was born between 2022 and 2023 as a practical application of fiber-based pastry work.
When we speak about fibers in gastronomy, we refer to a relatively recent categorization of technical ingredients with structural functionality. They are not just nutritional components. They are technological ingredients capable of providing texture, water retention, stability, sugar reduction and sensory improvement.
In this recipe, all structures are built using fibers. This allows us to develop a completely plant-based dessert without eggs, dairy or traditional animal-based gelling agents. At the same time, fibers help modulate sweetness perception, allowing the main ingredient’s flavor to take center stage.
The goal was not simply to create a vegan dessert. It was to build a 100% vegan dessert where the pistachio flavor is immediate, clean and persistent.
To achieve this, we worked with Pistachio Paste, a high-quality product with a pure aromatic profile and no unwanted interference. When sugar levels are reduced and formulations are balanced with fibers, the quality of the raw material becomes decisive. There is nothing to mask imperfections. Pistachio must taste like pistachio. And in this recipe, it truly does.
Coconut provides plant-based fat and roundness. Cassis introduces acidity and aromatic tension. The combination creates both structural and gustatory balance, where each element fulfills a technical and sensory function.
This individual dessert is composed of several preparations layered together: a structural base, a plant-based creamy layer, a fruit component and a final finish.
Fibers allow us to stabilize creams, control viscosity and improve freeze-thaw performance without losing texture. From a technical perspective, this is essential in modern pastry, especially for productions that require consistency and precision.
Furthermore, by reducing simple sugars and relying on fibers, we achieve a more balanced sweetness curve and greater aromatic perception. The result is a more contemporary pastry style: less saturated, more defined.
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