VoilaChef

Free live session · World Champion of Viennoiserie

Master your Viennoiserie production with Déborah Libs

  • 6 to 7 pm (Paris time)
  • Live online in French · Registration required

Beautiful lamination alone is not enough to guarantee consistent viennoiserie.

Dough strength, temperature, lamination, resting times, shaping, proofing, baking… At every stage, many parameters influence the rise, crumb structure, texture and consistency of the final product.

And when moving from an occasional individual creation to daily batch production, other challenges arise: organisation, cold management, planning, sizing, yield and reproducibility.

During this webinar, Déborah Libs, bakery and pastry Chef and World Champion of Viennoiserie, will share her technical reference points to better understand, master and organise the production of the great classics of French viennoiserie.

A practical, operational format, drawing on her experience in professional kitchens, teaching and competitions, with a live question-and-answer session.

Déborah Libs presents a tray of croissants and pains au chocolat

Reserve your place

It is free and open to everyone, but places are limited.

Your registration also gives you access to our technology article on lamination, included free to help you prepare for this session.

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The Chef’s reference points

During this webinar, the Chef will help you…

Déborah Libs works laminated dough on a dough sheeter

Understand your dough and master the parameters that determine the result

  • Understand how the main raw materials affect the dough and the finished product.
  • Learn to observe and adjust dough strength, relaxation and temperature to obtain dough suited to lamination, shaping and the desired rise.
  • Identify the parameters that may explain insufficient rise, crumb structure or consistency.
Déborah Libs shapes pains au chocolat in the kitchen

Ensure reliable lamination, cutting and shaping

  • Adapt the rolled dough, thickness and weights to the desired result for consistently sized products.
  • Manage chilling to keep dough and butter suitable for working.
  • Secure the sensitive stages of shaping, proofing, glazing and baking.
Déborah Libs applies egg wash to a batch of pains au chocolat

Organise efficient, consistent viennoiserie production

  • Structure your mise en place, work efficiently in batches and adapt your organisation to production volumes, equipment and kitchen constraints.
  • Make the most of offcuts, limit waste and organise freezing when the process allows.
  • Maintain consistent quality from one production run to the next, through cooling and storage.
Déborah Libs shows the crumb structure of a croissant cut in half

From competition to shop: refine technical precision for better production

  • Identify the criteria that improve precision, consistency and technical mastery.
  • Adapt weights, dimensions, shaping and finishes to the desired objective, distinguishing the demands of a competition product from those of daily production.
  • Apply competition methods and habits to improve consistency and quality in the kitchen.

Monday 5 October 2026 · 6 to 7 pm (Paris time)

Practical reference points to improve your production

Whether you want to perfect your fundamentals, understand the cause of inconsistent results or better structure your production, this webinar will give you practical reference points to act on the right parameters.

Reserve my free place The technology article on lamination is included with registration.