Marrons Glacé - Candied Chestnuts Recipe Marrons Glacé - Candied Chestnuts Recipe Sign Up for Our Free Newsletters Thanks, You're in! There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Candied Chestnuts. Jose A. Bernat Bacete - Getty Images Updated January 04, 2017. If chestnuts roasting over a crackling fire evokes happy times and holidays, then candied chestnuts are their luxurious cousins, served only as the most indulgent of treats. So beloved is the flavor in France, that the Berthillon Glacier in Paris usually sells out of their dreamy marron glacé within hours. Bring the unique, warmly sweet flavor into your own kitchen with this easy candied chestnuts recipe. It takes a time commitment of a few days to get to the delicious finish line, but active cooking time is less than 30 minutes, in total. Yield: 2 pounds approx 18 servings Preparation Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.

Drain the chestnuts and discard the cooking liquid. Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful they will be a little warm, but that's how they need to be to remove the skin easily. In a separate pan, bring the 2 1/2 cups water, granulated sugar, and the vanilla to a boil stirring constantly. Continue cooking the sugar mixture for five minutes, but this time stirring occasionally. Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil. Continue cooking the chestnuts , frequently stirring, for 10 minutes. Pour the candied chestnuts, along with the vanilla sugar syrup into a large container, and loosely cover it. Allow the chestnuts to soak in the syrup for 12 to 18 hours. Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes, and then soaking the mixture, loosely covered, for 18 to 24 hours. Repeat the entire process a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts.

Preheat an oven to 250F and arrange the candied chestnuts on a parchment-lined baking sheet. Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour, until they have firmed up and the surfaces of the nuts are dry. Store the marrons glace in an airtight tin or if making for gifts, put into paper cases and box, or wrap in cellophane. Give to friends and family; they will love them. This marrons glacés recipe makes 2 pounds. Related Articles marron glacé - definition of marron glacé in English | Oxford Dictionaries Definition of marron glacé in English: marron glacé A chestnut preserved in and coated with sugar.

Example sentences ‘The idea of adding marrons confits (aka marrons glacés or glazed chestnuts) to the pears was inspired by the delicious crumble they currently serve at the restaurant, to which I went back on a couple of happy occasions recently.’ ‘The verb ‘to candy’ today indicates a method of preservation using sugar syrup; candied fruit, marrons glacés, candied ginger, and candied angelica all use this process.’ ‘Sprinkle the brown sugar and the remaining chocolate and marrons glacés over the top of the batter.’ ‘I told him about my passion for marrons glacés and he took me to the shop in the ninth which has been candying chestnuts since the Revolution.’ ‘It is also the occasion to rediscover the marron glacé of Ardèche and chestnut cream as well as other by-products, purée, flour, the sweet chestnuts which one crunches with an aperitif and even beer!’ Origin Which is the correct spelling? organizasion Which is the correct spelling? commosion Which is the correct spelling? apprehension Which is the correct spelling? compassion Which is the correct spelling? extention Which is the correct spelling?

relaxation Which is the correct spelling? tension Which is the correct spelling? explotion Which is the correct spelling? exersion Which is the correct spelling? stasion You scored /10 practise again? Retry Most popular in the world Australia Marron Glace | Marrons Glaces | Marrons Glacés Menü nesnesi Marron Glace Marrons Glacés TURKEY TO BUY BEST MARRON GLACE PRODUCTS MARRON GLACE IS A CHESTNUT CONFECTION ORIGINATED FROM TURKEY. IT CONSISTS OF CANDIED CHESTNUTS IN GLAZED AND SUGAR SYRUP. About Us We offer the best marron glace made from the best quality of chestnuts. We select the best chestnuts for our wide range of products according to its variety, taste, and hygiene qualities. All of our chestnut products, candied chestnuts, chestnut puree, marrons confits, and chestnut cream have unrivalled texture and taste, combined with excellent neutrality allowing kitchen professionals to use it according to their preference.

Marron Glace BEST QUALITY OF CHESTNUTS PRODUCTS If you looking for genuine chestnut treats, we offer the best marrons glacés made from the best quality of chestnuts. No doubt why marronsglace.com Candied Chestnuts,Chestnut Puree, Marrons Confits, and Chestnut Cream are delicious, good choice for gift and nutritional choice for the daily and holidays taste. Now is the perfect time to enjoy the wonderful feeling of eating these chestnuts products. Marron Glacé - Products PRODUCTS MARRON GLACÉ CLASSIC The magic of this product stems from both its nature as well as its production process. Only about ten of the more than 80 varieties of chestnut found in Galician forests are suitable for developing making Marron Glacé. A rigorous selection and 240 hours of dedication in order to attain excellence in all of the Marron Glacé varieties: Classic, Brandied, flavoured with Williams pear liqueur or covered in dark chocolate. MARRON GLACÉ PREMIUM SELECCIÓN "Premium Selection" is an exclusive collection that brings together the best and largest forest chestnuts.

A magnificent treasure of Nature that we candy in delicate ginger-scented nectars or macerate in Pedro Ximénez sherry, packaged in unique and luxurious presentations. CUEVAS CHEF Our proposal for breaking with monotony and adding a bit of sparkle to everyday life. Cuevas Chef will allow you to take an everyday dish and transform it into something special with a "magic touch"...with minimal effort and without major culinary skills. The "Cuevas Chef" awakens culinary creations and takes them to the sublime. CUEVAS HORECA A wide variety of ingredients and products made with chestnuts. All of them packaged in special presentations adapted to the needs of the food industry and the Canal Horeca distribution channel. CLASSIC MARRON GLACÉ Our most famous product, the original. A 100% natural product, a master recipe perfected with over more than thirty years of our experience. Marron Glacé, the perfect starting point for discovering the flavours of Cuevas. Marron Glacé individually wrapped, vacuum packed. Gluten free. Chestnuts (57%), sugar, glucose syrup, natural vanilla flavouring and preservative E223 (sulphites).

RSI: 20.38188/OR Contains oxygen absorbent sachet (do not consume). Product subjet to desiccation. Keep in a cool and dry place. Refrigerate after opening. Nutrition facts (g/100g): Energy: 271 Kcal - 1.156 kJ Fat: 0,5 g (of which saturates: 0,0 g) Carbohydrate: 65 g (of which sugar: 44 g) Protein: 1,0 g Shop Online CLASSIC MARRON GLACÉ Our most famous product, the original. A 100% natural product, a master recipe perfected with over more than thirty years of our experience. Marron Glacé, the perfect starting point for discovering the flavours of Cuevas. Marron Glacé individually wrapped, vacuum packed. Gluten free. Chestnuts (57%), sugar, glucose syrup, natural vanilla flavouring and preservative E223 (sulphites). RSI: 20.38188/OR Contains oxygen absorbent sachet (do not consume). Product subjet to desiccation.

Keep in a cool and dry place. Refrigerate after opening. Nutrition facts (g/100g): Energy: 271 Kcal - 1.156 kJ Fat: 0,5 g (of which saturates: 0,0 g) Carbohydrate: 65 g (of which sugar: 44 g) Protein: 1,0 g Shop Online CLASSIC MARRON GLACÉ BOX Our most famous product, the original. A 100% natural product, a master recipe perfected with over more than thirty years of our experience. Marron Glacé, the perfect starting point for discovering the flavours of Cuevas. Marron Glacé individually wrapped, vacuum packed. Gluten free. Chestnuts (57%), sugar, glucose syrup, natural vanilla flavouring and preservative E223 (sulphites). RSI: 20.38188/OR Contains oxygen absorbent sachet (do not consume). Product subjet to desiccation. Keep in a cool and dry place. Refrigerate after opening.

Nutrition facts (g/100g): Energy: 271 Kcal - 1.156 kJ Fat: 0,5 g (of which saturates: 0,0 g) Carbohydrate: 65 g (of which sugar: 44 g) Protein: 1,0 g Shop Online CLASSIC MARRON GLACÉ BOX Our most classic product, the most select and exquisite Marron Glacé, presented in the perfect box to share with your friends and family...and also ideal to give as a gift to those, who like you, share a taste for the very finest. This box is large enough that no one will miss out on enjoying their exquisite taste...or a second helping. Marron Glacé individually wrapped, vacuum packed. Gluten free. Chestnuts (57%), sugar, glucose syrup, natural vanilla flavouring and preservative E223 (sulphites). RSI: 20.38188/OR Contains oxygen absorbent sachet (do not consume). Product subjet to desiccation. Keep in a cool and dry place. Refrigerate after opening.

Nutrition facts (g/100g): Energy: 271 Kcal - 1.156 kJ Fat: 0,5 g (of which saturates: 0,0 g) Carbohydrate: 65 g (of which sugar: 44 g) Protein: 1,0 g Shop Online MARRON GLACÉ WITH BRANDY The traditional taste of our exclusive Marron Glacé paired with the strength and aroma of a fine brandy, offering a unique experience for the palate. Marron Glacé macerated in Brandy, individually wrapped vacuum packed. Gluten free. Chestnuts (57%), sugar, glucose syrup, Brandy (2%), natural vanilla flavouring and preservative E223 (sulphites). RSI: 20.38188/OR Contains oxygen absorbent sachet (do not consume). Product subjet to desiccation. Keep in a cool and dry place. Refrigerate after opening.

Nutrition facts (g/100g): Energy: 279 Kcal - 1.181 kJ Fat: 0,5 g (of which saturates: 0,0 g) Carbohydrate: 65 g (of which sugar: 40 g) Protein: 1,1 g Shop Online DARK CHOCOLATE COVERED MARRON GLACÉ A tribute to lovers of chocolate and Marron Glacé. A product that blends aromas and flavours in a way that will make a lasting impression. The result: discover it for yourself. Marron Glacé covered with dark chocolate. Individually wrapped, vacuum packed. Jar. Net weight: 160g Ingredients and nutrition facts Ingredients: Marron Glacé 75% (Chestnuts, sugar, glucose syrup, natural vanilla flavouring and preservative E223 (sulphites)) and chocolate cober 25% (cocoa, sugar, cocoa butter, emulsifier:soy lecithin and flavour: vanilla). May content milk and nuts traces.

RSI: 25.01901/OR Contains oxygen absorbent sachet (do not consume). Product subjet to desiccation. Keep in a cool and dry place. Refrigerate after opening. Nutrition facts (g/100g): Energy: 333 Kcal - 1.401 kJ Fat: 9,7 g (of which saturates: 5,7 g) Carbohydrate: 56 g (of which sugar: 39 g) Protein: 2,7 g Shop Online MARRON GLACÉ WITH WILLIAMS PEAR LIQUEUR The traditional taste of our exclusive Marron Glacé candied in exquisite Williams pear liqueur, which gives it a uncommonly delicate and fruity flavour that surprises the palate. Marron Glacé macerated in Williams pear liqueur, individually wrapped vacuum packed. Gluten free. Shop Online MARRON GLACÉ CRÉME Créme of Marron Glacé, ready to make a quick and different dessert paired with ice cream, yoghurt mousse or a piece of cheese, or as a filling for crepes and cakes.

Marron Glacé Créme. Gluten free. Preservatives and colorants free. Jar. Net weight: 285g Ingredients and nutrition facts Ingredients: Marron Glacé (61%) (chestnuts, sugar, glucose syrup and natural vanilla flavouring), watrer, sugar, che3stnut and sweetener (sorbitol). May contain sulphites. RSI: 21.00553/OR Gluten free. Refrigerate after opening. Nutrition facts (g/100g): Fat: 0,6 g (of which saturates: 0,1 g) Carbohydrate: 49 g (of which sugar: 35 g) Protein: 0,9 g Shop Online CHESTNUT GARNISH Use it as an original garnish for roast meats and in stuffed poultry dishes. Give your recipes a whole new taste. Chestnut garnish. Gluten free. Preservatives and colorants free. Bags. Vacuum packed.

Net weight: 300g (2x150g) Chestnuts RSI: 21.00553/OR Contains 2 sachets of 150 g each. Vacuum packed. Ready to use. Keep in a cool and dry place. Refrigerate after opening. Nutrition facts (g/100g): Energy: 188 Kcal - 792 kJ Fat: 2,1 g (of which saturates: 0,4 g) Carbohydrate: 36 g (of which sugar: 2,3 g) Protein: 2,3 g Shop Online CHESTNUT GARNISH WITH PRUNES, PINE NUTS AND MUSHROOMS Liven up your recipes by serving this deliciously original garnish with your meat-based roasts or stews. It's also excellent also as a stuffing for poultry. Chestnut garnish with prunes, pine nuts and mushrooms. Preservatives and colorants free.

Ingredients and nutrition facts Ingredients: Chestnuts (72%), stone prunes (14%), olive oil, pine nuts (4%) and dry mushrooms (marasmius oreades) (1%). May contain peanuts and nuts traces. RSI: 21.00553/OR Contains 2 sachets of 200 g each. Vacuum packed. Ready to use. Keep in a cool and dry place. Refrigerate after opening. Nutrition facts (g/100g): Energy: 284 Kcal - 1.186 kJ Fat: 13 g (of which saturates: 1,9 g) Carbohydrate: 37 g (of which sugar: 8,6 g) Protein: 2,5 g Bottomless Tummy » The marron glacé, a holiday treat from France The marron glacé, a holiday treat from France Saturday, December 31, 2011 Note: Since this post was first published on 31/12/2011, I’ve tried a few more brands of marron glacés.

I’ve added more pictures and notes to the original post so please scroll down to read the new content. Thanks! When I was lining up at Bernachon last week, I finally caved and bought one of those individually wrapped marron glacé, candied chestnuts. As expected, it was a bit sweet but I was surprised by the addicting dense bite it had. The chestnut flavour was also quite well-preserved. It was delicious. After returning to Paris and reminiscing about that marron glacé from Bernachon, Nelson and I decided to seek out the best marron glacé in Paris. Since he was planning to buy a box home as a souvenir, we decided that doing some research would be well worth it. After all, they do come at a hefty price of €2-4 per chestnut. So why so expensive you ask? Well, first of all, only the largest and highest quality marrons are chosen to be sold as individual marron glacé. The candying process can take days and sometimes weeks of cooking and soaking in sugar syrups of different concentrations. Before candying, the shell and skin are carefully hand removed to keep the chestnuts whole.

The grooves in the chestnuts make it hard to remove the thin membrane (skin) that adheres to the chestnut inside the shell. Then, you have to eliminate the imperfect looking ones, and those with deep grooves which will break the chestnut into pieces during the candying process. In total, we tried 13 different brands, beginning with Bernachon and Tourtiller in Lyon, and La Maison du Chocolat , Jean Paul Hevin , Ladurée , Pierre Hermé , Café Pouchkine (inside Printemps), Jacques Genin , Sadaharu Aoki , Lenôtre , Henri Le Roux , Patrick Roger , and one from my corner boulangerie (€2.50 per piece). We analyzed each in their appearance, texture, taste, and even packaging quality. Although they don’t taste too different from one another, we found our favourite ones to have a strong chestnut flavour, a dense bite, and not being overly sweet. So far, our favourites have been Bernachon (€2.60 per piece) and Jacques Genin (€4 per piece).

Unfortunately, we didn’t taste both of these on the same day so we can’t say which was better for certain. Here are our notes and photos from our research. These tiny gold and silver packaged delicacies pop up in most confiserie and pâtisserie in late fall and winter when chestnuts are in season. Here are the 5 brands we tried on the same day. First up, La Maison du Chocolat. Here's the marron glacé from La Maison du Chocolat. It was one of the smaller ones, and also not the best looking one. You don't see the nice shallow grooves that they are supposed to have. The packaging was my favourite, a bronze tinted textured foil paper that unwrapped nicely. It was also one of the cheaper ones, at €2.60 per piece. For taste, we found the flavour of icing sugar to be most prominent. There was a crunchy glaze covering the chestnut. It's got a good dense bite to it, but overall it was too sweet and lacked in chestnut flavour. Next up, Jean Paul Hevin, coming in at €3.20 per piece. It was a medium sized chestnut.

The packaging was poor and didn't unwrap nicely (bad adhesive) and there was no cardboard base for the chestnut. As for taste, it had the most chestnut flavour of the 5 we tasted on the same day. It did have a heavy coat of crunchy glaze, but on the whole, it wasn't too sweet. Here's the marron glacé from Jean Paul Hevin cut in half. Onto Ladurée, at €3.10 per piece. Good packaging, there was a cardboard base for the chestnut. As for taste, I felt it didn't live up to its name. I would rate this similar to the one from La Maison du Chocolat. The marron was covered with a crunchy glaze. Again, the chestnut flavour was lost in the taste of the icing sugar. This one, however, did have the most memorable dense bite to it. From Laduree. Next up, marron glacé from Pierre Hermé at €3.20 per piece. Good packaging, unwrapped nicely, had a cardboard base. This was one of the prettier marron glacé, partly due to having a wet glaze.

You can see the nice grooves on the surface of the chestnut. On taste, it was quite sweet but the sweetness did not have the flavour of icing sugar which was nice. It's too bad that the chestnut flavour was a bit lacking as well. The texture was softer than the others. And finally, the last marron glacé of that day. From Café Pouchkine, at €3.40 per piece. Poor packaging again, did not unwrap nicely due to bad adhesive, like the one from Jean Paul Hevin. This one wins the prize for the most beautiful marron glacé. You can see the characteristic shallow grooves that run from the base of the marron to its tip. This is what differentiates a true marron from a regular chestnut which has deep grooves that cause the chestnut to break apart when cooked and handled. As for taste, it was unfortunate that the flavour of icing sugar was again more prominent than the taste of chestnut. That being said, it wasn't the sweetest one and it did have a good texture and bite to it. On a another day, we bought a marron glacé from Jacques Genin.

These were the most expensive, at €4 per piece. When I bought it, I thought in my mind, this better be good. And it was. Average packaging, didn't unwrap as nicely as some of the others due to the adhesive but it did have a cardboard base. It was one of the larger chestnuts that we sampled. It was covered in a thin, wet glaze. As for flavour, it had the most chestnut flavour of all that we sampled except for maybe Bernachon. I'd have to try that one again to really say who's the winner. It was moist and sticky without being too sweet. No taste of icing sugar here. As for texture, it had a nice dense bite to it. Note: The following content below was added on February 5, 2012. When I heard that my friends were going to Lyon for the weekend, I took up this opportunity to ask them for a favour. LN brought me back some some Bernachon marron glacés (€2.60 per piece) and chocolate bars, thanks! After tasting their chestnuts for a second time, I can surely say that this one is definitely my favourite.

Bernachon's marron glacés comes in gold paper-foil packaging that is easy to unwrap. However, there is no base for the chestnut. Compared to the others, it's average in size and appearance. You can see there's a slightly deep groove on the bottom of the chestnut. The Bernachon marron is covered in a thin, crunchy glaze. There's no taste of icing sugar. It has a very good dense bite and it's also moist and very smooth in texture. Although it's sweet, the chestnut flavour is the most pronounced and well-preserved of all that I've tried. The next one is from Sadaharu Aoki (right). You can see in the picture just how big the Aoki marron glacés is. It's the largest and most beautiful of all the marron glacés for sure. It's no wonder they use a clear packaging to show it off. As you can see, it's just beautiful with barely any grooves. It also looks quite different from the other chestnuts. As you can see, there are no shallow streaks like the other chestnuts.

It's actually quite smooth on the surface which makes me wonder if it's a completely different type of chestnut used. The Aoki marron glacé is covered in a crunchy, dry glaze without the taste of icing sugar. It's the least sweet of all that I've tried, but I found the texture a little dry and crumbly. Unfortunately, it also fell short on chestnut flavour. Overall, a bit disappointed by its taste given it's size and beauty. Next, marron glacé from Lenôtre. It's wrapped in the typical gold paper-foil again. There's no base for the chestnut. It's average in size and quite pretty. No deep grooves. Lenôtre's has a thick, crunchy glaze which made it quite sweet. There is no taste of icing sugar and the chestnut flavour is well-preserved. The texture is soft and overall, it was better than the average. While buying caramels at Henri Le Roux, I picked up a marron glacé to try as well. Again, typical gold paper foil and a base for the chestnut. It's a good looking chestnut, no deep grooves.

It's got a wet glaze, not too sweet, but carries a slight taste of icing sugar and egg white. It has a medium bite with good chestnut flavour. And finally, the last one I tasted was one from Patrick Roger, the chocolatier. The wrapping was the worst, unfortunately. It did not unwrap nicely (poor adhesive) and I had to rip the paper. The chestnut, however, was quite large and decent looking. There's a few deep grooves. It's covered in a wet glaze, not too sweet, and has no taste of icing sugar. The texture is soft and there's good chestnut flavour as well. | January 1, 2012 i can't wait to get back to palo alto so i can pick one up at teuscher. they look tasty! oh, and happy new year, guys! Recipe for Marron Glacés, candied chestnuts @ Not Quite Nigella Facebook Twitter Pinterest Email I think the first sign of a food blogger's madness is seeing a recipe that takes 4 days and delightedly rubbing your hands with glee.

Which is exactly what I did (ok perhaps I did not rub my hands with glee, that seems a little old school villain) but when I saw this recipe for these sweet candied little chestnut morsels I had to try and make them. I am not foolish enough to think that mine will turn out as perfectly as Clément Faugier's but I was happy to give it a go and see how it would turn out. I was also working from home this week so the requisite 4 day cooking time was no problem. Get Free Updates Every morning I send my friends the latest restaurant , recipe or travel story from my blog. If you'd like to wake up to a delicious email just enter your email address below. I used a hybrid of different recipes and the biggest problem I had was shelling them and I think I perhaps boiled them for too long (one recipe specified 20 minutes which I think is too long, they became too soft and break up). So all in all, I only got about 12 whole marron glaces and a whole lot of tiny pieces.

However this is not a complete loss, the broken up pieces are delicious served in a Mont Blanc style dessert served as they are on top of a mountain of whipped cream. Trust me, this is heaven. And don't discard the chestnut flavoured syrup, it's a wonderful alternative to maple syrup on pancakes or ice cream. In fact I ate it with home made crumpets and my husband concurred that it was a fabulous combination. This is my last chestnut recipe for this season, I am departing soon to warmer lands for a holiday where chestnuts are out of season. So I shall say a sad goodbye to chestnut and will await your return next Winter! Marron Glacés (Candied chestnuts) 3/4 cup Water 1teaspoon Vanilla bean paste or vanilla bean Step 1 - Start 4 days before you want to use them, as that's how long the process takes. Step 2 - Peel chestnuts of their outer shell. 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. The broken pieces will taste just as wonderful. Step 3 - When all the chestnuts have been shelled and the membranes removed, using a large pan, cook the sugar, water and the vanilla bean over low heat, stirring all the while until the sugar dissolves. Allow to gently simmer for 5 minutes, then add the chestnuts. Bring to the boil and cook 10 minutes. Remove from heat and discard the vanilla bean. Day 3 Step 4 - Cover the saucepan and allow to steep over night or at least 12 hours. Bring again to the boil and cook 1 minute more. Again allow to stand this time for 24 hours. Repeat again from * to * until all the syrup has been absorbed (shouldn't take more than 3-4 times). My syrup did not fully absorb after 4 days so I just drained the pieces.

Cooking over the time may inhibit the crystallization process - which is dependent on the above steps. Step 5 - Drying process: preheat oven to 65°C (about 150F), cover an oven rack or baking rack with parchment paper (or waxed). Distribute the crystallized chestnuts evenly and allow to dry out for 2 hours with the oven door propped open a few centimeters or until they are firm. I stuck a pair of long tongs in the oven door to prop it ajar a few centimeters. Baked and ready to eat or store Step 6 - 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.

Adapted from recipes: Cooking with Chestnuts - The Epicentre Cooking with Chestnuts / 0 comments Cooking with Chestnuts Anyone who has visited Europe in the winter will recall the aroma of roasting chestnuts in the cities, the European variety known as Sweet or Spanish, originated in Asia Minor. 3,000 years ago the Greeks began growing the trees, and as the Romans conquered the known world, they spread chestnut cultivation throughout Europe and England. Before the arrival of potatoes from the New World, chestnuts were a staple in the European diet, providing the basic starch for the poor. Wild chestnuts were ground into flour to make bread in regions where the soil was poor. Varieties of Chestnuts Today mostly the Chinese variety is cultivated in North America, but those found in stores are usually imported from Europe. Grafting techniques and hybrids are allowing some competition for the domestic market. There are two types of chestnut. The Marron, the finest variety, has one nut in each husk, and the common domestic chestnut, or Chataigne, has two to three nuts in each husk. Don’t confused either with the common, inedible Horse Chestnut.

The biggest and best of the Marrons become the famous Marrons Glacés – chestnuts candied in sugar syrup – a popular Christmas gift. Selection and Storage Choose large heavy chestnuts with smooth glossy shells. Look carefully to make sure there is no mould. Watch out, too, for tiny holes-they indicate bugs. Stored in an airtight container in the refrigerator, they will last several weeks. Two lbs (1 kg) fresh chestnuts equals 1 lb (500 g) shelled or about 2 cups (500 mL). Prepartion Chestnuts take time to prepare-they have a glossy shell and secondary skin that are difficult to remove. Before cooking, make a slit in the shell or else they will explode. The best tool for this is a Stanley knife (available at hardware and art stores). Make a slit around the middle circumference of the nut. Place four to five nuts at a time into boiling water. Boil five to ten minutes, then remove one at a time. Remove both layers while the nut is still hot. If the second skin is difficult to remove, return to boiling water for several more minutes.

How to Roast Chestnuts Make a slit in the nuts as described above and place in a 350SF (1 80′ C ) oven for about 20 minutes or until shells crack open. Remove and wrap in a towel for 5 minutes. Peel and serve sprinkled with a little sea salt. To roast in a fire, take an aluminum pie plate and punch rows of holes. Make cuts in chestnuts or puncture them to release steam and place on a grill over white hot coals. If you have a chestnut roaster for the fireplace, all the better. Chestnut Products Chestnuts can be found dried, canned or vacuum-packed (the latter is the best substitute for fresh). When buying the canned product read the label-some are packed in syrup and purées are not always pure, containing corn syrup, and vanilla . Chestnut flour is available in specialty stores and is used as a thickener and in some Italian pastas and desserts. How to make Marrons Glacés Marrons glacés are chestnuts which are candied in a syrup solution and then dried.

They are extremely popular in France, a nation of avid chestnut consumers, and they can be found in other regions of the world as well, especially during the holiday season. A true marron glacé takes several days to cook from start to finish, making it an expensive delicacy, although some people cheat on the cooking process; fans of this traditional French food claim to be able to taste the difference. The recipe for the marron glacé appears to have emerged in the 16th century, around Lyon. To make this dish, chestnuts are peeled and blanched to remove their fibrous membranes before they are soaked in a sugar syrup. The syrup and chestnuts are periodically heated to encourage absorption of the syrup, and when all of the syrup has evaporated or been absorbed, the chestnuts are dried. The finished product is a chestnut with an outer coating of sugar and a rich, candied interior. A marron glacé can be a delicious food as-is, and these candied chestnuts are also used as garnishes on desserts, especially during the holidays.

To make marrons glacés, start by peeling around two and a half pounds (one kilogram) of chestnuts, and then blanch them in lightly salted water to loosen their membranes. Peel the membranes off the chestnuts, discarding the water, and set them aside. In a heavy saucepan, heat one quart (one liter) of water along with two heaping cups of sugar and a crushed vanilla bean until all of the sugar has dissolved, and then simmer for five minutes. Add the chestnuts, bring the mixture to a boil, and cook for 10 minutes. Then cover the saucepan and allow it to sit undisturbed for 12 hours. After 12 hours, heat the mixture again, bringing it to boiling for one minute and then covering the saucepan and allowing it to sit for 24 hours. At the end of this time period, heat again, hold at boiling for a minute, cover, and let sit for 24 hours again. Repeat this process until all of the syrup has been absorbed, and then lay the marrons glacés out to dry in a warm oven. Allow them to cool completely.

Our Top 10 Recipes Using Chestnuts in no particular order… Amazon.com : Marrons Glaces - Candied Chestnuts 260 g : Gourmet Fruit Gifts : Grocery & Gourmet Food Marrons Glaces - Candied Chestnuts 260 g Sorry, this item is not available in Image not available To view this video download Flash Player Each candied chestnut is individually wrapped New Retro Art Nouveau packaging More Add all three to Cart Add all three to List Some of these items ship sooner than the others. Show details Buy the selected items together This item:Marrons Glaces - Candied Chestnuts 260 g $45.69($0.18 / gram) Only 10 left in stock. Sold by DEAL26 and ships from Amazon Fulfillment. FREE Shipping on orders over $49. Details Only 16 left in stock. Sold by French Touch and ships from Amazon Fulfillment. FREE Shipping on orders over $49. Details Customers Who Bought This Item Also Bought Page 1 of 1 Start over Page 1 of 1 This shopping feature will continue to load items.

In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Page 1 of 1 Start over Sponsored Products are advertisements for products sold by merchants on Amazon.com. When you click on a Sponsored Product ad, you will be taken to an Amazon detail page where you can learn more about the product and purchase it. To learn more about Amazon Sponsored Products, click here . Special Offers and Product Promotions Size: 1 PACK Product Description Size:1 PACK Candied chestnuts are without question a labor of love. The chestnuts are first sorted to eliminate those that are not perfectly round or smooth. They are then boiled, peeled by hand, and sorted once again. Finally, the chestnuts are cooked for two days in a rich vanilla syrup until the flavor and sugar seeps into the very heart of the chestnut. Product Details Shipping Weight: 15.2 ounces ( View shipping rates and policies ) ASIN: B004FO99BS Chesnuts preserved with sugar - Corn syrup - Vanilla Legal Disclaimer Actual product packaging and materials may contain more and different information than what is shown on our website.

We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below. Sponsored Products Related To This Item (What's this?) Page 1 of 1 Start over Sponsored Products are advertisements for products sold by merchants on Amazon.com. When you click on a Sponsored Product ad, you will be taken to an Amazon detail page where you can learn more about the product and purchase it. To learn more about Amazon Sponsored Products, click here . By CL on February 19, 2013 Size: 1 PACK Verified Purchase Not worth the money. Received these today and was so excited to enjoy my childhood delicacy. I grew up with these around Christmas time every year since my Grandfather lives in France. Every year around the holidays we would get a couple of boxes in the mail and it was such a delight, so you can imagine just how excited I was to find these online! They come individually wrapped which for me was a little different but didn't seem like cause for worry. I opened one up and noticed that the glaze was different...it has a sheen to it as opposed to a frosted look.

That's when I started to question the taste. I tasted it and as I bit into it I noticed that the texture was different too. This was a total disappointment. I will not be spending this much money (considering that in France they only cost upwards of $5 a box) but unfortunately we don't live in France so I have to make due with what I can find online) ever again with this company for this particular product. The closest thing to a perfect Marrons glace has been by a company that no longer has them available (Vergani). BBC Food - Recipes - Chocolate and marrons glacés tart Chocolate and marrons glacés tart Preparation time Method Roughly chop two thirds of the marrons glacés. Place the rum and caster sugar into a saucepan over a medium heat. Bring to a simmer, then cook until the sugar is melted. Remove from the heat and add the chopped marrons glacés. Stir well and allow the rum syrup to cool. Take a 2.5cm/1in thick slice of the chocolate cake and place it into the bottom of a 25cm/10in round tart case. Repeat to cover the base of the tin.

Pour the soaked marrons glacés and rum evenly over the chocolate cake. Pour the melted chocolate into a bowl. Add the sweetened chestnut purée and whisk to combine. Pour the cream into the chestnut and chocolate mixture and whisk to combine. Pour the chocolate and cream mixture over the marrons glacés and cake and smooth over. Transfer to the fridge to chill for at least two hours, preferably overnight. To serve, remove the tart from the tin. Dust with icing sugar and decorate with the remaining whole marrons glacés. Find a recipe on BBC Food Quick & Easy

Question: Marron Glacé is what, preserved and coated in sugar?
Answer: Chestnut