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
When it comes to memorable desserts, it’s all about balance, depth of flavor, and flawless execution. Today, we’re proud to present a creation by master pastry chef Jordi Bordas, a leading figure in innovation and healthy pastry formulation: Coffee and Guanaja 70% Crémeux
This dessert stands out for its rich and layered character, where the elegant bitterness of Valrhona’s Guanaja chocolate meets the roasted notes of coffee in a perfectly smooth emulsion. To achieve that silky, creamy texture without using egg yolks or traditional dairy ingredients, Jordi turned to Flaxfiber — our functional fiber derived from golden flaxseed. This ingredient naturally emulsifies fats, providing body and stability without affecting the flavor or clean mouthfeel.
The result is a modern, technical, and deeply aromatic crémeux, ideal for plated desserts or high-end pastry applications. A perfect example of how technique and functional ingredients can elevate the gastronomic experience without compromising on flavour.
“To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits of the region: the lychee, a true delicacy for Asian palates” Jordi Bordas The Madeleine XL is not a traditional madeleine. It borrows the iconic shell-like shape — that evocative mold […]
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