For over a century, Angelina has built a reputation as a place of sophistication and indulgence. Opened in 1903 by the confectioner Antoine Rumpelmayer, the tearoom was named after his daughter-in-law. The Angelina’s salons had the opportunity to welcome Proust and Gabrielle Chanel along with the biggest names in fashion during that period. Designed by the famous Belle Époque architect Edouard-Jean Niermans, the interior combines sophistication, charisma and refinement to create a sense of romanticism and poetry making Angelina a tranquil and exquisite space, somewhere between serenity and indulgence.
The pastry collections of Angelina are imagined around the classics of the French pastry and inspired by the House’s Pastry Chef.
This iconic pastry combines meringue, light whipped cream and chestnut paste vermicelli to delight even the keenest of palates. The Mont-Blanc’s exclusive, unequalled recipe has made it Angelina’s famous trademark pastry since 1903. This pastry also exists as a shareable dessert.
This chocolate brownie includes an African pure dark chocolate mousse and is topped with a bitter dark chocolate cream. This cake holds the same qualities as the iconic Angelina hot chocolate: smoothness and aromatic strength. This pastry also exists as a shareable dessert.
This choux pastry is a classic French pastry that seduces both children and adults. The choux pastry holds a bitter dark chocolate cream filling with chocolate icing.
Angelina has reinterpreted the classic French pastry Paris-Brest. With this reinterpretation named Paris New-York, the pecan replaces the praline. The famous Paris New-York is thus a choux pastry with a delicious pecan praline light cream and topped with crunchy pecan praline.
As one of the classic French pastry, this pastry also exists as a shareable dessert at Angelina. The Saint Honoré is the delicate combination of a crispy puff pastry and caramelized choux pastry filled with vanilla cream pastry and topped with a light whipped cream.
Millefeuille à la vanille Bourbon
This pastry consists of thin layers of caramelized puff pastry and light Bourbon vanilla cream. The sweetness of the whipped cream flavoured with vanilla and the crisp of thin layers of caramelized puff pastry will delight the palates.
Tarte au citron
The “tarte au citron” is a sweet pastry with smooth lemon cream and topped with vanilla marshmallows. Citron lovers will fall in love with the light acidulous taste and smooth and creamy texture of this pastry.
The macaron is simply a meringue-like cookie made with ground nuts with a riche cream or ganache sandwiched in between. Often viewed as an artistic canvas as well as a cookie, the macaron became one of the French classics. The House of Angelina offers various flavours including Mont Blanc, Chocolat grand cru, Vanille, Café, Pistache, Caramel, Chocolat-Passion, Cassis, Framboise, Citron.
This lovely box offers the opportunity to rediscover Angelina’s iconic pastry in different savours. It holds four « midi Mont-Blanc » (medium size between the classic and the mini) with delightful savours: Classic Mont-Blanc, blackcurrant Mont-Blanc, chocolate Mont-Blanc, coco-passion Mont-Blanc.
Photos credits : Angelina
Elsa TSIA HIN FONG