French Blueberry Croquembouche/Profiteroles Tower (Eggless)
French Blueberry Croquembouche/Profiteroles Tower (Eggless)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, french blueberry croquembouche/profiteroles tower (eggless). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

French Blueberry Croquembouche/Profiteroles Tower (Eggless) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. French Blueberry Croquembouche/Profiteroles Tower (Eggless) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have french blueberry croquembouche/profiteroles tower (eggless) using 20 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):
  1. Make ready For the Choux Pastry/profiteroles-
  2. Make ready 1 Cup Milk
  3. Make ready 1/4 Cup Unsalted butter
  4. Get 1 Cup Plain flour
  5. Prepare 1 Tbsp Sugar
  6. Take 1/4 tsp salt
  7. Get 1/2 Tsp Baking powder
  8. Prepare 2 Tbsp Egg replacer powder (Ener-G)
  9. Get 1/2 Cup Water
  10. Make ready For the Pastry Cream-
  11. Take 1 Cup Cream cheese
  12. Make ready 1/2 Cup Whipped cream
  13. Take 1/2 Cup Dried Blueberry, coarsely grinded
  14. Make ready 1/4 Cup Castor sugar
  15. Take 2 Tbsp Water
  16. Prepare For the Caramel and angel hair-
  17. Get 1/2 Cup Sugar
  18. Prepare 2 Tbsp Water
  19. Get 2 Tsp Liquid glucose
  20. Make ready Handful blueberries to decorate
Instructions to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):
  1. For the profiteroles boil milk, butter, salt and sugar into a saucepan until the butter is melted.
  2. Add flour and baking powder and stir until it thickens and leaves the sides of the pan, cook for one more minute. Remove it from the heat.
  3. In a bowl mix egg replacer powder and water.
  4. Add egg replacer mixture to dough and mixing really well.
  5. Place into a piping bag and pipe dollops onto the baking tray.
  6. Bake for 20 minutes at 220ºC or until crisp.
  7. For the pastry cream cook grinded blueberry, sugar and water until thick jam consistency.
  8. Whip cheese until creamy. Add whipped cream and blueberry jam and mix well.
  9. Place into a piping bag and stuff each profiteroles completely with cream cheese filling.
  10. To prepare caramel, heat sugar, water and glucose over high heat, stirring until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush. Leave unstirred until it just starts to go golden. Remove from the heat.
  11. To assemble cover a 8-inch Styrofoam cone with parchment paper.
  12. Dip the bottoms of the profiteroles into the caramelized sugar and place them around the bottom of the cone, with the caramel bottom facing the cone. Continue working upward until you have completely covered the cone. Place some blueberries in between here and their.
  13. Dip a fork in the caramel and carefully “spin” sugar around the outside.
  14. Let the sugar set for an hour, then carefully lift the croquembouche up, remove the cone and parchment and place the croquembouche onto a serving platter.

So that’s going to wrap this up with this special food french blueberry croquembouche/profiteroles tower (eggless) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!