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French Blueberry Croquembouche/Profiteroles Tower (Eggless) Recipe

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.

  • Prep time:
  • 90 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 10

Ratings :

    • (5)

Details

Ratings

    • (5)

Vegetarian

Level : Difficult

Cuisine : NA

Course : NA

Tags

  • #desserts
  • #contest122
  • desserts
  • contest122
Ingredients

Ingredients For French Blueberry Croquembouche/Profiteroles Tower (Eggless) Recipe

Methods
  • 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 ground 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 un stirred until it just starts to go golden. Remove from the heat.
  • 11. To assemble cover an 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 there.
  • 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 paper and place the croquembouche onto a serving platter.
Reviews

Looks Amazing. Does it actually get done in 30 minutes?

Awed by how amazing this recipe is!

I was not aware that one can even prepare scrumptious French Blueberry Croquembouche/Profiteroles Tower (Eggless) at home as well.. would definitely going to prepare it...could you guide me which brand dried blueberries you used while preparing this recipe??

I loved the presentation of this recipe. It looks so interesting and appealing that you can't afford to miss it. Apart from that, it is tasty as well. The flavour of caramelised sugar is the highlight of this dish.

Looks absolutely amazing! The blueberry cheesecake filling is so innovative in the profiteroles.

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