Marron glacè, the recipe based on chestnuts

THE Marron glace they are delicious desserts made using the chestnutsAnd. The preparation is very long due to the time that must pass between the various steps (about 4 days), for this reason this product can be found at exorbitant prices in pastry shops. By following our guide we will try to help you make it as simple as possible the making of these autumn treats. The recipe is not very difficult, the hardest part is undoubtedly that of being able to do not break chestnuts during processing. The authorship of this recipe is fought between France and Piedmont, however there are French documents from the 1500s that mention these chestnut processing techniques. To prepare this recipe buy very large brown chestnuts.

Ingredients for 4

Large brown chestnuts: 800 g
Water: 1 l
Granulated sugar: 700 g

Preparation: 72 hours
Cooking: 35 minutes
Total: 72 hours, 35 minutes
Calories: 390 Kcal / portion

Preparation

Buy very large chestnuts Score the chestnuts around the entire circumference.

Put them in a bowl with water, cover them all and leave them to soak overnight.

The next day, bring a pot with plenty of water to a boil and put the chestnuts inside for 20 minutes from when it starts to boil.

Now with a lot of patience remove the peel and the skin, being careful not to break the chestnuts. Do it with the still hot chestnuts.

Gently place them on a plate.

If some of these remain the skin attached, put a saucepan with water to boil and dip the chestnuts for a few minutes in this way it will come off better. Do not use the water that you cooked the chestnuts because it would dye the chestnut. Take a large saucepan as large as the chestnuts by adding ¾ of the water and ¾ of the sugar, turn on the high heat and melt the sugar.

Put the chestnuts gently into the saucepan and cook for 5 minutes from when it comes to a boil. On medium heat they must not boil otherwise they will break.

Turn off the heat and let the chestnuts cool in the syrup for 24 hours and repeat the operation the next day. After 24 hours turn on medium heat for another 5 minutes after boiling and turn off. Allow another 24 hours to pass.

After another 24 hours you will notice that the water no longer covers the chestnuts so add the remaining sugar and the remaining water, turn on the low heat and cook for 5 minutes.

Turn off and let cool, remove the chestnuts and place them on a wire rack to dry them.
It will take 12 hours.

Advice

Considered the high probability of breaking the chestnutsif you are at the first experience with Marron Glacè it is better to prepare many more browns than you really need.

To make it easier to remove the skin from chestnuts, you can freeze them first.

To be sure that the chestnuts are cooked just try to test them piercing them with a needleif the needle does not enter easily it means that they are not ready yet.

If the skin just doesn’t want to come off, we can boil some water and dip the chestnuts in it.

storage

Marron Glacè can be stored in the refrigerator for 2 weeks.