Marrons glacés

Marrons glacés

By
From
A la Mere de Famille
Serves
10
Prep
45 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
1kg chestnuts, in their shells
2 litres water
2kg sugar
1 vanilla bean, split lengthways

For the icing

Quantity Ingredient
400g icing sugar
100g chestnut syrup

Method

  1. Preparing the chestnuts

    Wash the chestnuts in a sink filled with water; remove any that float. Make a cross-shaped incision in the base of each chestnut. Place in a saucepan of water, bring to the boil and boil for 3 minutes. Drain the chestnuts, then remove the first skin (the shell). Return the chestnuts to the boiling water and allow them to cook for a further 15 minutes. Turn off the heat. Take a chestnut out of the water and immediately remove the thin skin. Repeat with the remaining chestnuts, leaving those that are not peeled in the hot water. Arrange the chestnuts in a pressure cooker basket or similar to facilitate draining.
  2. Making the syrup

    Put the water and sugar in a saucepan. Scrape the vanilla seeds into the pan, add the bean and bring to the boil. Place the basket of chestnuts in the syrup and simmer gently for 3 minutes. Set aside overnight at room temperature. The next day, remove the chestnuts and bring the syrup to the boil for 5 minutes to concentrate its sugar content. Immerse the chestnuts in the syrup and simmer again for 3 minutes. Set aside until the next day and repeat the process a further five times. The chestnuts are candied when a drop of syrup reaches the centre of each chestnut. Drain on a rack for 1 day before icing; reserve the syrup.
  3. The icing

    Combine the icing sugar and the reserved chestnut syrup. Ice each chestnut all over and return it to the rack to drain. Place the chestnuts in a preheated 220ºC oven for 2–3 minutes to harden the icing. Allow to cool. Store in an airtight container away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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