Angelina’s Chestnut Puree Vermicelli Tower is definitely one of the main and important things to try while in the French capital.
The Mont Blanc is a meringue base piled with extrusions of chestnut purée and filled with whipped cream.
The Austrian confectioner Antoine Rumpelmayer established Angelina named after his daughter-in-law, in 1903. For over a century, the Angelina tearoom has established itself as a high point of Parisian gourmet pleasures, Angelina became a must-not-miss venue for the Parisian aristocracy. There, Proust, Coco Chanel and the greatest French fashion designers were to be found… The decor designed by the famous Belle Epoque architect, Edouard-Jean Niermans, combines elegance, charm and refinement. Angelina is a genuine romantic poem, a quiet and voluptuous venue, between serenity and gourmet pleasure.
This creation is simply outstanding: The crème de marron “spaghetti” on the outside is wonderfully textured and flavored – full of chestnut goodness and neither too moist nor too dry, neither too creamy nor too gritty, and neither too sweet nor too bitter, as some other Mont Blanc’s can be. My favorite part is the vanilla crème within that melts like butter activating all your taste buds. Yum. And the meringue heart provided a good measure of crispy/crunchy fun, with an added kick of sweetness. That’s what I call pure fantasy.
Up to 600 pieces are sold every day in the historical tearoom, Rue de Rivoli. You can choose between two versions, the normal chestnut or chocolate one.
Lovers of classic French desserts can’t miss this Mont Blanc recipe, by chef Sebastien Bauer from La Maison Angelina café near the Louvre
PS: The hot chocolate l’Africain, an Angelina classic! The richness of the famous old-fashioned hot chocolate, together with its small pot of whipped cream, has always delighted young and old alike.
