dessert - chestnuts, crystallized, glazed, marron glacé, recipe
These recipes are for your personal use only and may not be added in any form to archives other works.
Chestnuts (Marrons Glacés)
Also called 'Glazed Chestnuts', an expensive luxury (but worth it) - here is how you can make your own!
1 kilo chestnuts, shell and membrane removed
1 kilo sugar
650 ml. water (+-2-1/2 US cups)
1 vanilla bean
Remove the shell from the chestnuts according to instructions in the Food Focus section under 'Chestnuts'.
After you have removed the shells you must remove the membrane. Using a large pan, cover chestnuts with water, bring to the boil and cook 8 minutes or so. Drain and discard the water. Rub between a kitchen cloth until the skins come off.
Using again 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 5 minutes, then add the chestnuts. Bring to the boil and cook 10 minutes. Remove from heat and discard the vanilla bean.
Now, cover 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). Cooking over the time may inhibit the crystallization process - which is dependant on the above steps.
Drying process: preheat oven to 65°C (about 150"F), cover an oven rack or baking rack with parchment paper (or waxed). Distribute the crystallized chestnuts evenly and allow to dry out with the oven door propped open a few centimeters for 2 hoursor until they are firm.
Cool completely. Store in a container with parchment or waxed paper between the layers and they will keep about 2 weeks...but I think they will be eaten up by then!
Note: chopped crystallized chestnuts can be added to any pound cake recipe. Flavour with a little rum or rum flavouring and fold in bits of chocolate if you like. Just a simple powdered sugar glaze topped with pieces of chestnut is all you need to decorate.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant