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Title: Marrons Glaces
Yield: 1 Servings

Ingredients

      2 lb chestnuts (choose the large
           -type)
      3 c  sugar
  2 1/2 c  water
    3/4 c  glucose (to prevent sugar
           -from crys; tallizing)
      2 ts vanilla

Instructions

It is considered nearly impossible to attain the perfection of the Marrons
Glaces made by the famous glacier, Faugier, but this recipe produces very
adequate and inexpensive ones.

Start 4 days before you want to use them, as that's how long the process
takes.

Slit 1/2 lb. chestnuts down one side and drop them into boiling water for
10 minutes. Lift out with a slotted spoon or wire spatula, and, trying to
keep the chestnuts whole, peel off both the outer shell and inner skin, as
quickly as you can, while they are still hot. Once cold, the skin begins to
adhere to the nut, so keep the unpeeled chestnuts in hot water. Repeat with
the rest of the chestnuts, boiling 1/2 lb. at a time. The broken pieces
will taste just as wonderful as the whole chestnuts, so it is worthwhile
preserving them, as well.

When all the chestnuts have been shelled, fill a saucepan half full of
water with 1/4 cup of sugar - bring to boil. Put the chestnuts in
carefully, bring to the boil again, then turn the heat down so that the
water just barely simmers. Cook the chestnuts until nearly tender. This
takes 10 to 20 minutes, depending on the freshness of the chestnuts, so
check occasionally; if overcooked, they tend to break up in the boiling
water. Drain and place in an earthenware dish or a saucepan.

Make a syrup with 1 1/2 cups of the sugar, all the glucose and the water;
stir, and bring to the boil; cook for 10 minutes. Pour this syrup over the
chestnuts, cover with a teacloth and leave overnight or all day.

Drain off the syrup into a saucepan and add 1/4 cup sugar; stir, and bring
to the boil - cook and cook for 5 minutes. Pour onto the chestnuts and
leave overnight or all day, again. Repeat this last procedure 4 more times,
every morning and evening, adding 1 tsp. of vanilla the last two times.

Leave the chestnuts in the syrup another half day, turning occasionally,
then drain off the syrup, reserving it. Spread the chestnuts out on a dish
or rack to dry off. Pick out the small broken pieces, add to the reserved
syrup and use as a garnish for desserts such as Nesselrode Pudding or
vanilla ice cream.

Pack the chestnuts individually in cellophane or saran wrap; put into
little crinkle-edge paper sweet cases, and keep in an airtight container.
If kept more than a week or so, the sugar in the chestnuts may start to
crystallize; in this case, it is better to preserve them in their syrup,
draining them before use.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia
McGibbony-Mangum on Oct 22, 1997

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