The Classics

Angelina chose to work on the Paris-Brest to make a delighful version of this classic of French pastry.

The quintessential French pastry, the Opéra combines coffee and chocolate flavours with soft Joconde biscuit. The Angelina pastry chefs take it to another level of deliciousness with the addition of a crispy praline layer.

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

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!

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.