Impossible to resist such sweetness. I am the marron glacé, that chestnut treasure wrapped in a treasure chest of sugar: what more can I say! They can be found in the best pastry shops in this period, but for those who want to take on challenges that offer great satisfaction, we offer you a recipe for homemade marron glacé.
Marron glacé: a little history
As he writes Carlo Petrinifounder of Slow Food, the first codified recipe for marron glacé appears in the treatise “The Piedmontese confectioner who teaches how to confect fruit in different ways, will cookiesmarzipans, canestrelli, brandy, sorbets and many other things belonging to this art”printed in Turin in 1790 and full of recipes that are still very current. Its origins, however, are older, dating back to Five hundred and have always been disputed between France and Italy: specifically, the city of Wedgewhere it is said that it was a court chef of the Duke of Savoy Carlo Emanuele I who made them for the first time.
Care and patience, two indispensable ingredients
Preparing marron glacé at home is a matter of great care and patience. Care is taken when handling the chestnuts, which are tender and delicate, and patience with the glazing process, which takes several days. In the end, however, the result will repay you for so much attention. Below is the recipe, good work.
The recipe for marron glacé
- Score each brown horizontally and place them all in one basin full of water For a night.
- Do them the next day boil for 20 minutes in water, placing a few at a time in the pot.
- Once ready, remove them with a slotted spoon and, without burning yourself, remove their peel and skin, being careful not to break them.
- Meanwhile, prepare a syrup with 500 ml of water and 500 g of sugar. Place the chestnuts in a large, low pan, cover them all with the syrup, bring the pan to the heat, let it boil for a minute and then turn off. Let it rest for 24 hours.
- The next day, repeat the same procedure, boil for 1 minute and then turn off. Leave to rest for 24 hours.
- Proceed like this again for 5 daysadding the vanilla pod on the third day and then removing the fourth.
- On the seventh day, after you have boiled the chestnuts for a minute, remove them from the pan and place them on a baking tray covered with baking paper.
- Bake at 120° and let it dry for about ten minutes. Your marron glacés are ready, serve them cold or keep them to prepare tasty desserts.
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