Created by Chef Farid of Artelice Pâtisserie in Los Angeles, this intricate Easter dessert layers blueberry mousse, vanilla sponge, sablé breton, and blueberry confit into a stunning holiday centerpiece. Decorated with fresh blueberries and fondant flowers, it’s a festive challenge for expert bakers looking to elevate their spring celebrations.
How to make Artelice’s Easter Blueberry Bloom
01.
Make the Vanilla Sponge Cake
- Whisk the yolks with sugar (1) until pale.
- Whip the egg whites with sugar (2) to medium peaks.
- Fold the meringue into the yolk mixture.
- Gently fold in the sifted flour.
- Spread 1200 g of batter per tray.
- Bake at 380°F for 13 minutes. Let cool completely.
02.
Make the Sablé Breton Base
- Cream the egg yolks, sugars, and vanilla seeds.
- Add softened butter and mix until smooth.
- Sift flour, salt, and baking powder together and add in two additions.
- Mix in chia seeds.
- Chill dough, roll to 5 mm thickness, and cut to desired size.
- Bake at 340°F for 16–18 minutes. Let cool completely.
03.
Make the Blueberry Confit
- Mix sugar and pectin together.
- Heat purées and glucose to 122°F.
- Whisk in sugar-pectin blend and cook to 205°F.
- Chill to 40°F and blend before use.
04.
Make the Blueberry Italian Meringue
- Prepare a standard Italian meringue using blueberry purée.
- Whip the egg whites to stiff peaks.
- Cook sugar and water to soft-ball stage (240°F) and pour into the egg whites while mixing.
- Let cool completely.
05.
Make the Blueberry Mousse
- Hydrate gelatin in a small portion of the purée for 15–20 minutes.
- Heat to 140°F and blend with remaining purée.
- Mix one-third of the purée with the meringue to align textures.
- Fold in remaining purée, then gently incorporate the whipped cream.
06.
Assemble
- Layer the sablé breton base, vanilla sponge cake, blueberry confit, and blueberry mousse.
- Chill to set.
- Decorate with fresh blueberries and fondant daisy flowers.
- Serve chilled.
