Artelice’s Easter Blueberry Bloom

Name: Artelice’s Easter Blueberry Bloom
Prep time: 90 s
Cook time: 30 s
Total time: 120 s
Yield: 1
Cuisine: French
Ingredients: FOR THE VANILLA SPONGE CAKE; Egg yolks; Sugar (1); Egg whites; Sugar (2); Flour; FOR THE SABLÉ BRETON BASE; Egg yolks; Granulated sugar; Brown sugar; Vanilla bean; Unsalted butter; All purpose flour; Salt; Baking soda; Chia seeds; FOR THE BLUEBERRY CONFIT; Blueberry purée (Adamance); Cassis purée (Adamance); Powdered glucose; Sugar; Pectin NH; FOR THE BLUEBERRY ITALIAN MERINGUE; Blueberry purée (Adamance); Powdered egg whites; Sugar; Water; FOR THE BLUEBERRY MOUSSE; Gelatin; Blueberry purée (Adamance)

17 Apr 2025

Farid Azarang

Chef

Difficulty

Challenge

Total Time

2H 0MIN

Cuisine

French

Ingredients

FOR THE VANILLA SPONGE CAKE

Egg yolks: 4590 g

Sugar (1): 2700 g

Egg whites: 6900 g

Sugar (2): 2700 g

Flour: 4590 g

FOR THE SABLÉ BRETON BASE

Egg yolks: 185 g

Granulated sugar: 150 g

Brown sugar: 150 g

Vanilla bean: 1 (seeds only)

Unsalted butter: 400 g (softened)

All purpose flour: 515 g

Salt: 2 g

Baking soda: 10 g

Chia seeds: 80 g

FOR THE BLUEBERRY CONFIT

Blueberry purée (Adamance): 425 g

Cassis purée (Adamance): 425 g

Powdered glucose: 150 g

Sugar: 150 g

Pectin NH: 22 g

FOR THE BLUEBERRY ITALIAN MERINGUE

Blueberry purée (Adamance): 150 g

Powdered egg whites: 26 g

Sugar: 161 g

Water: 50 g

FOR THE BLUEBERRY MOUSSE

Gelatin: 26 g

Blueberry purée (Adamance): 1200 g (divided)

Blueberry Italian meringue: 310 g

Blueberry flavored whipped cream: 470 g

FOR THE WHIPPED CREAM BASE

Heavy cream 35%: 285 g

Blueberry purée (Adamance): 190 g

FOR DECORATION

Fresh blueberries: for decoration

Daisy fondant flowers: for decoration

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.

Farid Azarang

17 Apr 2025

Home Cooking

Easter

The Chef

Trained at Le Cordon Bleu in Paris after beginning his career in engineering, Farid brings meticulous precision and artistic flair to his pastries, from glossy fruit tarts to layered mousse cakes. Since opening in 2017, his dedication to flavor, technique, and design has made Artelice one of California’s top patisseries.

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