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Vegan Viennoiserie is not just about replacing dairy. It’s about understanding how dough, fat, temperature, and fermentation work together. Learn with Diana Kronenberg and develop professional skills in: • Vegan dough lamination • Homemade vegan butter and emulsification • Controlled fermentation • Puff, blitz, strudel, and phyllo doughs • Hand-stretching and shaping • Steam-assisted baking Build more precision and confidence from dough to final bake. 👉 Find this Vegan Viennoiserie course in the Scoolinary App.