Candied Angelica – Pastry

🌿 Candied angelica – pastry and candied fruits

Candied angelica – pastry is a classic ingredient in candied fruits pastry. This candied angelica is produced through a slow candying process, gradually replacing the plant’s natural water with sugar to achieve a soft texture and excellent stability.

Unlike dehydrated fruits , candied angelica remains flexible and well suited to pastry applications, cakes and desserts.

For general botanical information about angelica, you may consult this external reference: Angelica – botanical reference .

✨ Why choose candied angelica for pastry?

🍰 Candied angelica for cakes and desserts

In pastry making, candied angelica is widely used in cakes and traditional desserts. Candied angelica desserts bring a subtle herbal note and are part of the classic selection of candied fruits pastry.

For recipe ideas and inspiration:

👉 Recipes with candied fruits

📜 Origin & candying method

Candying is a traditional preservation technique. Candied angelica is obtained by progressively immersing the plant in sugar syrups of increasing concentration, preserving both texture and flavour.

👉 Candied fruits: origin, candying methods and uses

📦 Packaging & storage

All our candied fruits pastry, including candied angelica, are vacuum-packed to ensure optimal hygiene and product protection.

Shelf life: up to 12 months. For best results, store in the vegetable drawer of the refrigerator.

After opening, keep in an airtight container.

❓ FAQ – Candied angelica desserts and cakes

Is candied angelica suitable for desserts?

Yes, candied angelica desserts are widely appreciated for their delicate herbal flavour and refined appearance.

Can candied angelica be used in cakes?

Yes, candied angelica cakes are traditional in pastry thanks to the product’s texture and stability.

How should candied angelica be stored?

Candied angelica can be stored for up to 12 months. Keep refrigerated in the vegetable drawer, then transfer to an airtight container after opening.