Vegan Viennoiserie
Master the techniques of vegan laminated doughs and pastry fillings through a series of refined recipes and professional processes.
Chef vegana, especializada en pastelería, (Berlín, Alemania)
Course Content
Course Content
1. Course Presentation
Free
2. Vegan Pastry Essentials
Free
3. Sweet Strudel: Apfelstrudel
4. Savoury Strudel: Sweet Potato Quinoa Strudel
5. Puff Pastry: Pan au Chocolat
6. Puff Pastry: Croissant
7. Phyllo Dough: Baklava
8. Blitz Puff Pastry: Pasteís de Nata
9. Blitz Puff Pastry: Spinach Pies
About this Course
Refine your plant-based pastry skills from dough to final bake.
In this course, you’ll learn how to master vegan viennoiserie including puff pastry, strudel, phyllo, and blitz doughs from scratch. You’ll explore lamination, fermentation, and emulsification while working with homemade vegan butter and dairy-free alternatives. Recipes include croissants, pain au chocolat, apfelstrudel, pastéis de nata, baklava, spinach pies, and more.
Diana Kronenberg, an expert in plant-based pastry, will guide you step-by-step and offer professional tips for handling ingredients, temperatures, and doughs. Perfect for anyone who wants to level up their plant-based baking with advanced, structured, and beautiful pastries.
By the end of this online course, you will be able to:
- Master advanced vegan lamination techniques to create professional puff pastries like croissants and pain au chocolat.
- Hand-stretch and assemble delicate strudel and phyllo doughs for both sweet and savory recipes.
- Prepare and use homemade vegan butter through proper emulsification and temperature control.
- Apply precision baking techniques — from fermentation and shaping to steam-assisted baking — for consistently professional vegan results.
What's included?
- 1h 50 min of HD video (36 lessons)
- 7 recipes
- Recipe book
- Additional material
- 8 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Vegan Chef, specializing in pastry (Berlin, Germany)
A former engineer who applies her scientific knowledge to plant-based cooking
Master professional techniques for laminated and hand-stretched vegan pastry and doughs.
What you'll learn
In this online course you will gain confidence in working with different types of dough used in professional plant-based pastry: puff pastry, blitz pastry, strudel, and phyllo. Master the technique of homemade vegan butter, lamination, fermentation, and how to use oven steam to improve your baking.
Homemade Vegan Butter
A rich, plant-based butter made from cocoa butter, oils, ice, and lecithin, essential for laminated doughs.
Sweet Strudel: Vegan Apfelstrudel
A traditional Austrian apple strudel with paper-thin dough rolled around a spiced apple and nut filling, served with vegan vanilla sauce.
Savory Strudel: Sweet Potato Vegan Strudel
A savory version of strudel filled with sweet potato, quinoa, and harissa-spiced nut butter, topped with creamy cashew yogurt.
Puff Pastry: Vegan Croissant
A laminated yeast dough layered with vegan butter to create light, flaky croissants with a golden crust.
Puff Pastry: Vegan Pain au Chocolat
A classic French pastry made with laminated vegan dough rolled around dark chocolate batons for a rich, buttery flavor.
Phyllo Dough: Vegan Baklava
A Middle Eastern classic dessert made of thin phyllo layers brushed with vegan butter, filled with pistachios, and soaked in lemon-maple syrup.
Blitz Puff Pastry: Vegan Pastéis de Nata
Crispy Portuguese custard tarts made with quick blitz puff pastry and silky lemon-vanilla plant-based cream.
Gain the confidence in working with different types of dough used in professional plant-based pastry: puff pastry, blitz pastry, strudel, and phyllo. Master the technique of homemade vegan butter, lamination, fermentation, and how to use oven steam to improve your baking.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will serve you on many occasions.
The techniques you will learn are:
- Dough lamination
- Vegan butter emulsification
- “Single fold” tour technique
- Hand-stretching of strudel and phyllo dough
- Steam-assisted baking
- Controlled fermentation
- Shaping of croissants and pain au chocolat
- Mold shaping for tarts and pies
- Preparation of sweet and savory vegan fillings
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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