Hello everybody, it is John, welcome to our recipe page. 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 will make it a bit tasty. This is gonna smell and look delicious.

French Blueberry Croquembouche/Profiteroles Tower (Eggless) is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. French Blueberry Croquembouche/Profiteroles Tower (Eggless) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Get 1 Cup Milk
3. Get 1/4 Cup Unsalted butter
4. Get 1 Cup Plain flour
5. Prepare 1 Tbsp Sugar
6. Make ready 1/4 tsp salt
7. Get 1/2 Tsp Baking powder
8. Take 2 Tbsp Egg replacer powder (Ener-G)
9. Make ready 1/2 Cup Water
10. Take For the Pastry Cream-
11. Prepare 1 Cup Cream cheese
12. Make ready 1/2 Cup Whipped cream
13. Make ready 1/2 Cup Dried Blueberry, coarsely grinded
14. Make ready 1/4 Cup Castor sugar
15. Make ready 2 Tbsp Water
16. Prepare For the Caramel and angel hair-
17. Prepare 1/2 Cup Sugar
18. Make ready 2 Tbsp Water
19. Take 2 Tsp Liquid glucose
20. Make ready Handful blueberries to decorate

Steps 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 it up for this exceptional food french blueberry croquembouche/profiteroles tower (eggless) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!