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.
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 […]
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 […]
Some chefs cook. Others research while they cook. Saïd M’Dahoma belongs to the second category. Known in the world of contemporary pastry as Pastry Nerd, this pastry chef combines an academic background in neuroscience with a technical and creative sensibility that has positioned him as one of the most compelling voices in today’s gastronomic landscape. […]
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