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
Modern pastries invite us to explore textures and flavors that delight the senses, and Almond Praline Mousse is a perfect example of this. This recipe, part of the exquisite “Entremet de almendra y albaricoque” by Jordi Bordas, available in the Fiber Manual, stands out for its lightness and creaminess.
In this mousse, Natur Emul plays a crucial role. As a multifunctional ingredient, its moisturizing, stabilizing, and emulsifying properties allow for the creation of a mousse with an airy and creamy texture. Its ability to disperse in both fats and aqueous liquids is ideal for reducing fat content, such as egg yolk, without compromising flavor or texture. In addition, Natur Emul helps prevent syneresis during freezing, ensuring that the mousse maintains its stability and smoothness even after being refrigerated.
Ideal for those looking for a dessert that is both indulgent and sophisticated, this mousse is a perfect addition to any pastry menu. We hope you enjoy preparing and tasting this recipe as much as we enjoy sharing it with you.
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 […]
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 […]
There are desserts built from flavor and desserts built from memory. This Chocolate, Orange and Orange Blossom Bar belongs to the second category: a winter dessert of classic flavors—dark chocolate, ginger, orange and orange blossom—that evokes those combinations European pastry has perfected over generations, but reinterpreted with a contemporary technical construction of five perfectly assembled […]
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