Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, french blueberry croquembouche/profiteroles tower (eggless). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
French Blueberry Croquembouche/Profiteroles Tower (Eggless) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. French Blueberry Croquembouche/Profiteroles Tower (Eggless) is something that I have loved my entire life. They’re nice and they look fantastic.
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. Croquembouche (piece montée) is a traditional French dessert; a tower of profiteroles; choux pastry puffs filled with vanilla pastry cream and coated in a thin crust of crispy caramel. The name comes from the French words croque-en-bouche, meaning 'crunch in the mouth'.
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 can achieve that.
The ingredients needed to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):
- Make ready For the Choux Pastry/profiteroles-
- Make ready 1 Cup Milk
- Make ready 1/4 Cup Unsalted butter
- Get 1 Cup Plain flour
- Prepare 1 Tbsp Sugar
- Make ready 1/4 tsp salt
- Get 1/2 Tsp Baking powder
- Take 2 Tbsp Egg replacer powder (Ener-G)
- Prepare 1/2 Cup Water
- Prepare For the Pastry Cream-
- Make ready 1 Cup Cream cheese
- Get 1/2 Cup Whipped cream
- Get 1/2 Cup Dried Blueberry, coarsely grinded
- Make ready 1/4 Cup Castor sugar
- Get 2 Tbsp Water
- Prepare For the Caramel and angel hair-
- Prepare 1/2 Cup Sugar
- Get 2 Tbsp Water
- Make ready 2 Tsp Liquid glucose
- Take Handful blueberries to decorate
Croquembouche is perhaps the most spectacular creation to have come out of the world of French sweets - a towering sculpture of profiteroles filled with crème pâtissière, carefully constructed with toffee to seal it all together. A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. A croquembouche is a French cream puff tree or tower that Eastern Europeans have adopted and make for special occasions. Learn how to make croquembouche by following these step-by-step instructions for choux pastry and decorating tips.
Instructions to make French Blueberry Croquembouche/Profiteroles Tower (Eggless):
- For the profiteroles boil milk, butter, salt and sugar into a saucepan until the butter is melted.
- 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.
- In a bowl mix egg replacer powder and water.
- Add egg replacer mixture to dough and mixing really well.
- Place into a piping bag and pipe dollops onto the baking tray.
- Bake for 20 minutes at 220ºC or until crisp.
- For the pastry cream cook grinded blueberry, sugar and water until thick jam consistency.
- Whip cheese until creamy. Add whipped cream and blueberry jam and mix well.
- Place into a piping bag and stuff each profiteroles completely with cream cheese filling.
- 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.
- To assemble cover a 8-inch Styrofoam cone with parchment paper.
- 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.
- Dip a fork in the caramel and carefully “spin” sugar around the outside.
- 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.
I am contemplating a monumental (for me anyway) project- a Croquembouche. I was inspired by a recent wedding I attended and want to try it out for a few friends, one of whom is celecbrating a birthday. Ok, the profiterole part seems doable- it is the construction of the towering co. Welcome to your first attempt at making a croquembouche. A true show-stopping centerpiece, croquembouche consists of choux pastry profiteroles which are filled with custard cream and assembled into a cone-shaped tower, glued together with caramel.
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