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.

DSC_0623

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.

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