New Angelina Paris pastries

Teatime in Paris at Angelina – New Autumn-Winter Patisserie Collection 2015-2016

As the clocks moved to winter mode last week, it also signalled a new season of pastries in Paris. So, in true Teatime in Paris style, I headed to Angelina, who kindly invited me to choose from the silver platter to show you nine new gourmet patisseries that are gracing their new Autumn-Winter collection.

Angelina Paris since 1903

Two years ago, the Parisian institution of Angelina celebrated its 110th anniversary. Just stepping inside you can imagine when this elegant tea room opened its doors in rue de Rivoli in 1903, the Parisian aristocracy swooned in wearing their fineries and celebrities of the fashion world rubbed shoulder-fitting suits with the likes of Coco Chanel seated at the marble tables.

pastry collection platter at Angelina Paris

Angelina sums up so well its Belle Epoque interior as being “an exquisite space, somewhere between serenity and indulgence.” As we were there at teatime, the sweet Parisian rush hour, out of respect for the full house of clients I didn’t take the interior, even although the delightful staff at Angelina don’t have a problem with photo-taking, a welcoming difference to many of the luxury establishments in Paris. As it was the school holidays, my daughter Lucie and I did, however, simply indulge serenely – and totally appreciated an invitation to such luxury that doesn’t happen every day.

Angelina’s Classic Pastries

The platter consisted of the regular Classic collection such as this caramelised flaky vanilla millefeuille (left); the Saint Honoré with its three little caramelised choux-filled puffs of vanilla pastry cream sitting on a ring of puff pastry and crowned with a swirl of whipped cream; the Paris-New York (a variation on the classic Paris-Brest – more on that later); a lemon tart with vanilla marshmallows and a chocolate éclair.

New Angelina Paris pastries

New Pastries

But we were essentially here for a taste of the ephemeral New Collection, highlighting the season with citrus fruits, exotic fruits; comforting chocolate or praline or the more sophisticated acidity of dark berries.

From the left, there’s the pear and chocolate charlotte; praline éclair with its traditional praline of hazelnuts (the French love this nut in their pastries); blackcurrant cheesecake; the bright red Babylone, an almond meringue biscuit with vanilla mousse, raspberry confit and strawberry marshmallow; the Black Forest (Forêt Noire); and the new Calisson, a pastry take on the traditional oblong confection of marzipan and sugar icing from Aix-en-Provence.

How could you choose? An absolute must was the new coconut and passion-fruit variation on Angelina’s iconic pastry, the Mont-Blanc, which has been its signature pastry since 1903. The classic is a mound of chestnut paste vermicelli which encases light whipped cream and a meringue heart. You’d think with the chestnut purée and meringue that the dessert would be pretty sweet but that’s what makes Paris’s top pastries so special: they’re surprisingly not as sweet as you’d think.

Angelina new pastry collection Autumn-Winter 2015-2016 Paris

The classic signature Mont-Blanc and the latest coconut and passion fruit Mont-Blanc.

Almost resembling some kind of ephemeral fashionable pastry catwalk on silver – even the elegant lemon and praline Religieuse looked ready to sit down next to us on the plush leather chair with her bright yellow hat tilted to one side.  It was a sign – but then the Joconde, the other new seasonal pastry just seem to say, take me, take me…and as I’m known to be mad about macarons …

Joconde macaron pastry from Angelina Paris

The Joconde is one of the most expensive of the pastries and has a sumptuous cream of cherry blossom tea sitting on top of a large macaron shell.  Raspberries surround its blackberry and blackcurrant heart and it’s finished off with a little macaron hat.

Joconde macaron pastry from Angelina Paris

The cream was so delicate and went beautifully with the light berries. Perhaps the cream made the macaron shell just slightly on the moist side.  It’s certainly best to ensure that you eat this pastry on the day itself if you’ve bought them to eat at home. I love how this pastry is particularly light – and gluten free.

Mont-Blanc black tea from Angelina Paris

African Chocolate

With my motherly are-you-really-sure-with-all that-pastry eyebrows raising to the glass ceiling above us, Lucie still proceeded with her order of their famously thick hot chocolate. It’s named “African” since it’s composed of three different cacao varieties from Niger, Ghana and the Ivory Coast. It’s even served with a pretty little pot of whipped cream – but seriously, that would be sheer decadence since already a little goes a long way!  For African Chocolate fans, there’s also a pastry that goes with it, the Choc Africain, a chocolate brownie with pure dark chocolate mousse and cream.

A pot of Mont-Blanc tea hit my perfect teatime spot, an ideal match to accompany such delicate treats with its hints of maple and candied chestnuts and apricot with toffee aromas.

Angelina Paris-New York pastry

Don’t ask me why but with such a dizzying choice, I even went for another to share – their classic Paris-New York. It’s based on the classic Paris-Brest (I mention all about this in Teatime in Paris, along with a macaron version and a Paris-Brest-Edinburgh) but instead of filling the choux pastry with a praline cream of hazelnuts, Angelina’s New York touch is to use pecan nuts for the praline and adds an extra crunchy pecan praline heart to it.

mont-blanc-passion-coco-angelina-paris

New Mont-Blanc Pastry

Our unanimous favourite from the tasting was the Mont-Blanc Passion-Coco.  Lucie in her excitement to pounce on it, realised afterwards that she’d been served with the classic Mont-Blanc (without the coconut on top) instead of the new version.  The staff were totally adorable and appeared immediately with the new version but as she had tucked into it wanted to finish and so we were even given a cute box to take it home with us.  We were reassured that we could easily eat it next day.  After all, one day of decadence was enough!

Mont-Blanc Angelina Paris Passion-Coco

Remembering the exclusive raspberry version from the Bac Sucré event in June (from the Angelina boutique in Rue du Bac), this version hit a very-special-pastry-nerve. The coconut whipped cream was so delicate with just a touch of passion fruit in its heart. With a sprinkling of coconut on top, it guards its snowy traditional resemblance of the Mont-Blanc, the highest mountain in Europe. Really, this is a sheer beauty and if it was on the catwalk, I’m sure would be the bride in the finale.

Angelina Tea room rue de Rivoli Paris macarons

Macarons

How could I take you to Angelina’s and not mention their ten macaron flavours? Chocolate, pistachio, lemon, coffee, vanilla, blackcurrant, caramel, chocolate-passion, raspberry and Mont-Blanc.

Angelina queues at rue de Rivoli Paris

To avoid regular queues like this, I strongly recommend you reserve a table like we had, especially for teatime. That way the special queue-saving time can be used instead to stroll off the desserts in the Tuileries Gardens across the road.

Parisian Mont-Blanc macarons from Angelina

I’ll leave you with a few Mont-Blanc macarons, my favourite here, filled with a chestnut cream and topped with crushed meringue. And if you’re in Paris on 4 November, I hear they’re having a special Mont-Blanc day featuring variations on their famous dessert.

So, after all that – what would you choose?

Angelina Tearoom
226 rue de Rivoli
75001 Paris
Tel: 01-42 60 82 00

Metro: Tuileries

19 replies
  1. Rose
    Rose says:

    We chose the Paris-New York pastries. It was, of course absolutely divine but I could have sworn I could taste hazlenut in the cream, even though it has a pecan on the top! No complaints. I have to admit that I find the little container of cream served up with it seems over the top. Do you really need it with such a rich, creamy confection? I didn’t use it.

    Reply
  2. Ann
    Ann says:

    Honestly, I’m intrigued by the Mont-Blanc Coco — would never think to pair those tropical flavors with chestnut. Curious to try it! 🙂

    Reply
    • Jill Colonna
      Jill Colonna says:

      I could only see it on instagram since I couldn’t make it into Paris during the day – alas. That’s why I mentioned it for anyone who could make it in today on this post. Lucky mont-blancers.

      Reply
  3. Thomasina
    Thomasina says:

    I would definitely try the Mont Blanc with chestnut cream. I have passed this establishment but I had no time to queue and I knew it must be a great place. Sounds like the way to spend an afternoon in Paris Jill. Also so lovely of them to give you a box to take home. The new pastries look and sound incredible.

    Reply
  4. Lucie
    Lucie says:

    I LOVED this place in Paris! The staff were so friendly, their patisseries are sublime and the winter collection mont-blanc’s fruitiness is worth the wait in the queue! 🙂

    Reply
  5. Christina @ Christina's Cucina
    Christina @ Christina's Cucina says:

    I cannot tell you how disappointed I am that I didn’t have a clue about Angelina 2 months ago! 🙁 I was SO NEAR BY! Everything looks sublime, and honestly, to only choose one signifies a special kind of torture! I’m a coconut fiend, so the new coconut pastry would definitely be one of my choices, but I also love praline, so the Paris-NY Brest would have to be in there, too. Oh, and one of the eclairs and DEFINITELY the hot chocolate! I need to leave now…my saliva is messing up my keyboard. 🙁

    Reply
    • Jill Colonna
      Jill Colonna says:

      But I thought you were in good hands and did Rue du Bac? Angelina has a boutique there but not the tearoom as they have here in rue de Rivoli. All the more reason for us to do Paris together next time Christina …

      Reply
  6. Liz
    Liz says:

    Oh, my. The choices. The decisions! What an amazing array of sweets—Angelina’s is such an iconic patisserie—thanks for sharing the winter collection with us. YUM!

    Reply
  7. Jean-Pierre D
    Jean-Pierre D says:

    That Mont-Blanc with the coconut does look good. I love the classic version but this new one sounds delicious Jill.

    Reply
  8. David
    David says:

    The Choc Africain would be my choice but, honestly, I usually go to Angelina to drink the chocolat à l’Africain! I love it, and there is nowhere else in the world that has it!

    Reply

Trackbacks & Pingbacks

  1. […] Created for Angelina by head pastry chef, Christophe Appert, the Paon Blanc (white peacock) takes pride of place for this year’s festive centre-piece. The rare and beautiful white peacock was particularly chosen as an artistic symbol of the Belle Epoque era, echoing the style of the famous tearoom in Rue de Rivoli since 1903. For more about the background of Angelina, see my article here. […]

  2. […] of classic large macaron hearts filled with raspberries: Pierre Marcolini adds vanilla and yuzu, Angelina adds rose and redcurrants for a “Heart to Heart” and although Pierre Hermé couldn’t have a […]

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