Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, french blueberry croquembouche/profiteroles tower (eggless). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

French Blueberry Croquembouche/Profiteroles Tower (Eggless) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. French Blueberry Croquembouche/Profiteroles Tower (Eggless) is something that I’ve loved my whole life.

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

The ingredients needed to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):

1. Get For the Choux Pastry/profiteroles-
2. Take 1 Cup Milk
3. Prepare 1/4 Cup Unsalted butter
4. Prepare 1 Cup Plain flour
5. Get 1 Tbsp Sugar
6. Take 1/4 tsp salt
7. Prepare 1/2 Tsp Baking powder
8. Get 2 Tbsp Egg replacer powder (Ener-G)
9. Take 1/2 Cup Water
10. Make ready For the Pastry Cream-
11. Prepare 1 Cup Cream cheese
12. Take 1/2 Cup Whipped cream
13. Prepare 1/2 Cup Dried Blueberry, coarsely grinded
14. Take 1/4 Cup Castor sugar
15. Take 2 Tbsp Water
16. Take For the Caramel and angel hair-
17. Prepare 1/2 Cup Sugar
18. Get 2 Tbsp Water
19. Prepare 2 Tsp Liquid glucose
20. Get 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 is going to wrap it up for this special food french blueberry croquembouche/profiteroles tower (eggless) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!