Vegan Pastry Essentials
Master the fundamental principles of vegan baking and discover a delicious world of vegan baked goods.
Vegan Chef, specializing in pastry. Berlin, Germany.
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
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
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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Meet your Instructor
Vegan Chef, specializing in pastry. Berlin, Germany.
A former engineer who applies her scientific knowledge to plant-based cooking
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At the end of the course, you will have the option to download certificate.
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Ratings and Reviews
4.8
Avg. Rating
144 Ratings
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Teresa Kasprzak
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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pinelopi.vacra
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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very enlightening
easy recipes and wide aplicability.