Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, french blueberry croquembouche/profiteroles tower (eggless). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

Croquembouche is beautiful towers of custard-filled profiteroles/cream puffs held together with caramelized sugar. Here I modified the profiteroles recipe into an eggless one and filled them with blueberry cheesecake filling, finally stacked them using caramelized sugar. #global Croquembouche are beautiful towers of custard filled profiteroles/cream puffs held together with caramelised sugar. Here I modified the profiteroles recipe into an eggless one and filled them with blueberry cheesecake filling, finally stacked them using caramelised sugar.

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

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

1. Prepare For the Choux Pastry/profiteroles-
2. Make ready Milk
3. Get Unsalted butter
4. Prepare Plain flour
5. Prepare Sugar
6. Prepare salt
7. Prepare Baking powder
8. Prepare Egg replacer powder (Ener-G)
9. Get Water
10. Prepare For the Pastry Cream-
11. Get Cream cheese
12. Make ready Whipped cream
13. Prepare Dried Blueberry, coarsely grinded
14. Take Castor sugar
15. Get Water
16. Prepare For the Caramel and angel hair-
17. Make ready Sugar
18. Prepare Water
19. Take Liquid glucose
20. Make ready blueberries to decorate

I don't like walnuts that much but, these honey roasted ones right here are great. A classic French croquembouche—a tower of caramel-coated cream puffs with a halo of spun caramel threads—is a fixture at weddings and holidays. It's definitely a bit of a project, but it's a fun one. Made from choux pastry profiteroles with a choice of any filling flavours of your choice made from crème patissière.

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.

Place a small roasting tin in the bottom of the oven to heat. For the choux pastry, place the water, sugar and butter into a large saucepan. Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture.

So that is going to wrap this up for this exceptional food french blueberry croquembouche/profiteroles tower (eggless) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!