Zac Posen’s Signature Desert

18th May, 2015

Bergdorf Goodman’s Kelly Wearstler-designed restaurant is one of the most iconic eateries in all of New York City. Floating high atop the store with a sweeping view of Central Park, it is THE place to see and be seen. If you’re lucky enough to score a lunch reservation, you’re guaranteed to be dining alongside the city’s premier designers (who love to pop by for a quick bite after morning trunk shows in the floors below).

Recently, the city’s seminal department store rounded up each and every one of its talented couturiers, and asked them to spill their secrets for how they translate their creativity from the cutting room to the kitchen ~ compiling them all into The Bergdorf Goodman Cookbook. It’s the ultimate recipe book for chic eats. We’re especially partial to Zac Posen’s contribution, Little Violet Darlings, a meringue-and-flower-filled dessert pastry that’s as sublime as his ball gowns!



    Ingredients for the Pâte à Choux:

    8 tablesppons (1 stick) unsalted butter

    ¼ teaspoon salt

    ½ teaspoon granulated brown sugar

    1 cup all-purpose flour

    5 large eggs


    Ingredients for the Filling:

    2 large egg whites

    Pinch of cream of tartar

    ½ cup granulated sugar

    2 cups heavy cream

    1 teaspoon vanilla extract

    2-3 drops violet flavoring essence, or ½ teaspoons orange blossom water

    blue and red food coloring

    candied violets or other candied flowers

  • DIRECTIONS: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

    To Make the Pâte à Choux: Place a large saucepan over medium-high heat. Combine the butter, 1 cup water, salt, and brown sugar and bring to a boil. Remove from the heat and add the flour, mixing vigorously for about 5 minutes to cool the dough. Transfer to an electric mixer fitted with the paddle attachment. Mix until the dough forms a ball that doesn’t stick to the sides. Add the eggs one at a time, beating until they are incorporated and the mixture is smooth.

    Spoon the batter into a large pastry bag fitted with a ½ inch tip and pipe onto the baking sheet in 20 inch swirls. Use a wet spoon to smooth any fine tips sticking out. Bake for 40 minutes, until lightly golden and puffed. Cool completely.

  • To Make the Filling: Combine the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment. Beat until the whites form soft peaks, then slowly add the sugar, 1 tablespoon at a time, beating all the while, until stiff peaks form. If the meringue feels gritty when rubbed between two fingers, continue beating until all the sugar has dissolved. Scrape the meringue into another bowl and set aside

    Use the stand mixer with a clean whisk attachment to whip together the cream, vanilla, violet essence or orange blossom water, 2 drops of blue food coloring, and 1 drop of red food coloring. When the cream holds soft peaks, turn off the mixer and use a rubber spatula to fold in the egg whites.

    To Assemble the Puffs: Slice the puffs in half crosswise and pipe or spoon in the filling. Serve garnished with candied violets and accompanied by lavender or rose ice cream.


    PHOTOS| by Jamie Beck

  • The Bergdorf Goodman Cookbook

    The Bergdorf Goodman Cookbook

  • Ah, this looks amazing and sounds delicious! I definitely have to try Bergdorf Goodman’s restaurant! The decor looks sumptuous!
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