Marron Glaces

24 Nov

Arrrggggggg, its raining again. What happened to the snow and colder weather???? I sound like snoopy or Charlie Brown complaining ha ha. Anyways, Vancouver has been getting plenty of rain within the past week and it ain’t looking pretty. We only had 1 day of sunshine yesterday and resulted in a nasty cold. Which leaves me sitting at home catching up on some videos.

Back to the good stuff. I had always been a fan of chestnuts. Up until a few years ago, I never had marron glaces until I sampled it at a department store. Love at first bite. Sweet and soft, with hints of vanilla, it was to die for. Unfortunately they were a bit too expensive, thus my quest to find a recipe and make some of the glaces myself. They are excellent as topping for ice cream, cakes and especially the Mont Blanc.

Tips to Making Marron Glaces
-it takes 4 days to make a good marron glaces, so don’t hurry or the chestnuts will over crystallize and one will get candied rocks
-1st day boil and peel the chestnuts and then place them in a water/sugar solution to boil 10 minutes and set over night.
-next 3 days, re-boil them for approx 1 minute and let them soak overnight. The key is gradual candying. The Chestnuts will soak up the sugar mixture. But OMG, the smell of vanilla, sugar and chestnuts are unbelievable.
-4 day, dry them in a low temperature oven around 150 F for about 2 hours.


Marron Glaces (from here)

500g Chestnuts (choose the larger type) which for me made 300grams of chesnut meat

300g Sugar

3/4 cup Water

1 teaspoon Vanilla bean paste or vanilla bean

Results: The Long wait was worth the wait. The chestnuts tasted great, not to sweet but all the goodness of a Marron Glace. I am now excited to make a Mont Blanc. They are perfect gifts for the holidays.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Butter Baking

A blog of baked goods, custom cakes and desserts

Jo the tart queen

food, travel & photography


Teresa Floyd Food & Photography

Hello Sweet Dessert

baking . cooking . et al

Jay Voclain - A sweet story

A Young pastry chef who aspires for more, decides to push her luck by moving to Los Angeles and starts her own company.


Life is short. Eat well.

Mon Voyage Culinaire

Nana's Culinary Journey

My Baking Cottage

where sweet & savory meets!

The Curious Baker

Gluten Free . Seasonal Recipes . Alternative Flours . Interesting Combinations



Cooking Without Limits

Food Photography & Recipes

My husband cooks

A tasty look at the food he makes, and I eat

The Pleasure Monger

Telling It As It Is


adventures in food, travel, and photography

Liege Waffle Recipe / Gaufre de Liège Recette Blog

Liege Waffle Recipe / Gaufre de Liège Recette

Bicil The Baker


My kitchen of love ~

What's behind my kitchen door


Homemade Memories

Leelabean Bakes

Cakes, cookies, dessert! Learn how to bake!

%d bloggers like this: