The Classics

Rediscover the rich aromatic strength of dark chocolate and all the smooth creaminess of the famous "African" Angelina hot chocolate in this superb pastry.

Angelina has given a new twist to the classic Paris-Brest by associating the traditional praline with North American grown pecan nuts.

The Angelina lemon tart perfectly balances the acidity of the lemon and lime with a meltingly creamy texture.

An éclair that reveals all the intense aromas of chocolate, worked in both the cream filling and the icing. A creation for true chocolate lovers!

Hazelnut lovers will succumb to the charm of the Succès noisette pastry : a great classic French pastry !

This basic essential in the French pastry repertoire has been reinterpreted by Angelina chefs. The caramelised pastry layers contrast with a light vanilla cream of which the aromas are highlighted by the infusion of the vanilla pods.

The Mont-Blanc is the singature pastry of Angelina. The recipe was created at the beginning of the 20th century by Angelina pastry Chefs and has remained unchanged since.