News / 25 December 2025
How to store macarons?
Store macarons the right way: airtight boxes, fridge for 24–48h, freezer up to 3 months, and the best thawing method to keep perfect texture.
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VoilaChef Magazine
Chef news
Chef profiles, news, advice and discoveries from the world of bakery and pastry on the VoilaChef blog.
Featured / News
Sébastien Chevallier, MOF Baker: a portrait of a teacher
An MOF Baker since 2011, a teacher in Vesoul and an international trainer, Sébastien Chevallier shares his career and four bakery courses on VoilaChef.
VoilaChef / 21 October 2026
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News / 9 December 2025
How to use sheet gelatin?
Learn how to use sheet gelatin correctly with simple, sensory, precise gestures to master mousses, entremets, and glazes.
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News / 21 June 2025
Top 10 Pastry Trends to Watch in 2025 (Instagram, TikTok & Chefs)
Looking for the hottest pastry trends of 2025? Want to know what’s trending on Instagram & TikTok? Discover this Top 10 curated by world-class pastry chefs!
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News / 8 June 2025
Why Is France the Capital of Pastry?
Wondering why France is the world’s pastry capital? How it conquered the globe with its chefs and iconic recipes? Get all the sweet answers here!
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News / 8 June 2025
Chocolate in Pastry: Types, Uses & Chef Tips
Love chocolate desserts? Want to master the different types and uses of chocolate in pastry? Discover chef-level secrets in this complete guide!
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News / 8 June 2025
Pectin in Pastry: Role, Uses, and Pro Tips
Making jam or fruit jellies? Wondering which pectin to use? Discover the types, applications, and expert tips in this complete guide!
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News / 7 June 2025
Vanilla: The Sweet Aroma We All Love
Wondering where vanilla comes from? Looking for the best tips to cook with it? Discover its rich history, main varieties, and expert chef tricks!
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News / 1 June 2025
Discover the Perfect Flour for Every Recipe: Your Guide to Wheat Flour
Wondering which flour to choose? Want to understand the different types of wheat flour and their best uses? This practical guide makes it easy!
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News / 1 June 2025
Replacing Allergenic Ingredients: Technical Approaches for Inclusive Pastry
Gluten, Lactose, Egg or Nut Intolerances? Discover Technical Substitutes Adapted to Professional Pastry Without Compromising Taste or Texture.
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News / 1 June 2025
Yeast in Baking and Pastry: The Living Core of Leavened Dough
What role does yeast play in bread and viennoiseries? Learn about its types, functions, activity, and pro-level best practices for perfect fermentation.
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News / 25 May 2025
Butter in Pastry: A Technical Ingredient with Many Faces
How to master butter in baking? Explore its different forms, technical roles, and the best substitutes to optimize your pastry recipes like a pro.
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