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.