I can describe all three of these with one word: Disappointing.

Let's start with Joséphine, which I characterise as the pastry equivalent of a human bimbo – all looks and no substance. The choux had evidently been frozen, as the pastry was terribly tough and stiff, while its stuffing of raspberry compote was quite gummy and more like a gelée.

The Mont-Blanc Praliné, I also disliked for its unappealingly sticky texture that reminded me of a mooncake's lotus paste filling. Hidden layers of hazelnut cream, whipped cream and crumbly meringue did nothing to alleviate the already saccharine weave of chestnut cream on top.

Finally, the Cheesecake Mangue-Passion – an unexciting specimen of mango and passionfruit cheesecake that tasted very pedestrian. Even the assembly of the cake's layers – toasted coconut and almond biscuit base, mango and passionfruit jelly, and cream cheese mousse – was shoddy and did not reflect the high-end image that Angelina projects of itself.

At an average of $13 per confection, this is exactly the type of food I would pay for once and never again.