Marron glacé is a French dessert made from chestnuts. The preparation can take up to two months, as the chestnuts must be slowly candied in sugar syrup.
How To Make Marron Glace
Making marron glacé is a lengthy process that results in a delicious, sweet treat. The process begins with selecting fresh chestnuts and removing the shells. The nuts are then boiled in sugar syrup and cooled. They are then packed in syrup and left to mature for a few months.
A pot of water 1 pound of sugar 1 cup of light corn syrup 1/2 cup of marron glace puree
- In a food processor, pulse the marrons until they are broken into small pieces
- Preheat oven to 375 degrees f
- Spread the marrons onto a baking sheet and bake for 20 minutes. remove from
-Choose the right marrons -Soak the marrons overnight -Boil the marrons with sugar and water -Strain the cooked marrons -Puree the cooked marrons -Add glucose or corn syrup -Add vanilla extract -Add Kirschwasser (cherry brandy) -Chill the mixture in a ice bath -Pour the mixture into an ice cream maker and churn
Frequently Asked Questions
What Is A Marron Nut?
A Marron nut is a type of chestnut that grows in the United States. They are large, sweet, and have a hard shell.
What Is The Main Ingredient Of A Marron Glace?
The main ingredient of a marron glacé is a chestnut that has been peeled, boiled, then dried.
What Are Marrons?
Marrons are chestnuts that have been roasted and peeled. They are a popular winter snack in France.
Making marron glacé is a lengthy but rewarding process. The end result is a delicious, subtly sweet and richly flavored candy that is perfect for gift giving or enjoying on its own.