Originally a single Parisian tea room, Angelina has expanded worldwide to nearly 30 locations. While their shops offer sandwiches and salads as well, this book concentrates on beautifully classic pastries and entremets.
There is an entire chapter devoted to versions of the mont blanc, a dessert which Angelina attributes to the shop’s founder, Anton Rumpelmayer. Although careful attention is paid to the classic version, there are also variations such as pistachio and rose-raspberry-litchi.
Elsewhere you’ll find a triple-chocolate bûche de noël, lemon and raspberry tarts, opera cake, madeleines, and financiers. As in the shops, the emphasis is on popular, well-established standards, but there is a chapter entitled “Les creations artistiques,” which includes some playfully modern desserts.
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