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

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We hope you got benefit from reading it, now let’s go back to french blueberry croquembouche/profiteroles tower (eggless) recipe. To cook french blueberry croquembouche/profiteroles tower (eggless) you need 20 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to cook French Blueberry Croquembouche/Profiteroles Tower (Eggless):
  1. Prepare 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. Prepare 1/4 tsp salt
  7. You need 1/2 Tsp Baking powder
  8. Prepare 2 Tbsp Egg replacer powder (Ener-G)
  9. You need 1/2 Cup Water
  10. Provide For the Pastry Cream-
  11. Take 1 Cup Cream cheese
  12. Prepare 1/2 Cup Whipped cream
  13. Get 1/2 Cup Dried Blueberry, coarsely grinded
  14. Get 1/4 Cup Castor sugar
  15. Use 2 Tbsp Water
  16. You need For the Caramel and angel hair-
  17. Get 1/2 Cup Sugar
  18. Prepare 2 Tbsp Water
  19. Provide 2 Tsp Liquid glucose
  20. Prepare 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.

Croquembouche (piece montée) is a traditional French dessert; a tower of profiteroles; choux pastry puffs filled with pastry cream and glazed with caramel. The name comes from the French words croque-en-bouche, meaning 'crunch in the mouth'. Le Croquembouche Boulangerie et Pâtisserie est situé au cœur du quartier branché de Québec, sur la rue Saint-Joseph, dans St-Roch. Croquembouche is a classic French pastry consisting of a tower of cream puffs held together with crisp golden caramel. The name of the dessert literally translates to "crunch in mouth," describing the sensation of biting into one of the delicious caramel dipped pate choux puffs.

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