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Vegan Pastry Essentials

Master the fundamental principles of vegan baking and discover a delicious world of vegan baked goods.

Prepare vegan bakes and pastries for all occasions

Learn to confidently prepare your favorite pastries with ease – all 100% vegan and delicious.

Chef Diana Kronenberg will show you exactly what to watch out for in order to make your vegan bakes extraordinarily good – and how to avoid the most common baking mistakes.

Prepare flavorful vegan cakes for any special occasion, whether at home, or in your bakery or cafe.

At the end of this course you will:

  • Understand the function of common ingredients within vegan pastry recipes
  • Know how to make plant-based creams, pastry, doughs and sponge cakes

 

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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Course Content

Chapter 1 - Course presentation
Chapter 2 - Baking Essentials
Chapter 3 - Fillings and Toppings
Chapter 4 – Shortcrust Pastry
Chapter 5 – Fast Rise Yeast Dough
Chapter 6 - Slow Rise Yeast Dough
Chapter 7 - Sponge Cake
Chapter 8 - Plating Styles
Before you go

Master the fundamental principles of vegan baking

What you'll learn

In this course, you will learn about the essential principles behind vegan baking, from egg replacements to flour types, binding agents, and much more.

You will learn to make a range of versatile plant-based creams, a vegan shortcrust pastry, two varieties of yeasted dough, and a range of sponge cakes. All of which can be used as a base for your own creations. You will discover a delicious variety of vegan pastries, including a creamy German cheesecake, fluffy cinnamon swirls, chocolate Babka, chocolate raspberry cake, and much more.

Find inspiration for your presentation with a range of plating styles.

Techniques you will learn:

  • How to make plant-based pastry creams
  • How to make plant-based short crust dough
  • How to make plant-based yeasted doughs
  • How to make plant-based sponge cake dough
  • How to blind bake a tart shell
  • How to shape yeasted dough
  • How to infuse a syrup
  • How to make fruit fillings
  • How to use a piping bag
  • Plating presentations

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See what our Members are saying

very enlightening

easy recipes and wide aplicability.

DAIANE NASCIMENTO

A lovely time, a lot of knowledge

I bake vegan a lot, but I still learned a lot and sorted out my knowledge of the basics. Galette will definitely be a frequent guest in my house. Diana created a super homely, warm atmosphere - it was lovely to listen and watch her at work. I would love to take part in another edition with her.

Teresa Kasprzak

A Lot Of Great Information

I am a baker and have recently started adding vegan items to our bakery's menu. I learned a lot in this course. It's not just replacing plant based for regular butter.

Gayle Keating

RSB Rwanda

Meet your Instructor

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Vegan Chef, specializing in pastry. Berlin, Germany.

A former engineer who applies her scientific knowledge to plant-based cooking

Earn your certificate and validate your skills

Every course includes a downloadable recipe book

About Scoolinary

Other courses included in your membership

Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

Frequently Asked Questions

Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.

The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.

The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.

If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.

Our courses have been approved by two highly prestigious culinary authorities: Worldchefs   and the  American Culinary Federation (ACF)  . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.

At the end of the course, you will have the option to download certificate.

No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.

Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan

Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.

If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.

With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.

All people must enter with the same user email (whoever purchased the Membership)

What's included?

  • 2h 20 mins HD video
  • 10 recipes
  • 52 lessons
  • Recipe Ebook (English, Spanish)
  • Complementary material
  • 7 Quizzes
  • Certificate

Available languages

  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Intermediate

Ratings and Reviews

4.8
Avg. Rating
144 Ratings
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What's your experience? We'd love to know!
Teresa Kasprzak
Posted 2 months ago
A lovely time, a lot of knowledge

I bake vegan a lot, but I still learned a lot and sorted out my knowledge of the basics. Galette will definitely be a frequent guest in my house. Diana created a super homely, warm atmosphere - it was lovely to listen and watch her at work. I would love to take part in another edition with her.

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DAIANE NASCIMENTO
Posted 3 months ago
very enlightening

easy recipes and wide aplicability.

×
Preview Image
pinelopi.vacra
Posted 4 months ago
Inspiration, but want more

I joined scoolinary because of this specific course. Lots of useful information and inspiration. However, specific information about the size (diameter etc.) of the molds used are missing. Also, I'd appreciate precise instructions e.g. on how to reduce/increase liquid when varying the dry ingredients. I'd be very interested in a supplementary course on e.g. vegan meringue and vegan royal icing.

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RSB Rwanda
Posted 5 months ago

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Preview Image
Gayle Keating
Posted 5 months ago
A Lot Of Great Information

I am a baker and have recently started adding vegan items to our bakery's menu. I learned a lot in this course. It's not just replacing plant based for regular butter.

×
Preview Image
Show more reviews
What's your experience? We'd love to know!

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