Marron Glacé

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December 16, 2015 by Smock Alley

When life gives you chestnuts, why not make Marron Glacé or candied chestnuts.

Normally done with fresh chestnuts, this version uses the pre cooked variety and produces the same results. However this is still a process that takes a few days. While it may seem laborious and time consuming it is in fact the work of 2-3 hours, spread over 4 days.

Day 1- Make a sugar syrup of equal quantities water and sugar, and boil. Place 500gIMG_1207 chestnuts in the boiling syrup and reduce to a simmer for 10 minutes. Leave to cool in the syrup overnight.

Day 2-Reboil the syrup and chestnuts, take off the heat and leave cool again.

Day 3- Repeat day 2, but twice in 1 day.

Day 4-Repeat day 2, this should result in all the syrup being absorbed. When cool spread the chestnuts on a baking sheet with parchment paper, then into a very low oven, about 80 degrees for 2 hours. The chestnuts should be firm at the end of the oven time.

Marron Glacé are delicious sliced and stirred through meringue and cream, then frozen until just set. A semi Mont Blanc.

We’ll post an update as soon as ours are done. Fingers crossed.


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