How to make marron glacé? We tell you the recipe

Making Marron Glacé at home is a culinary project that requires time and patience, but the result is an exceptional dessert that is sure to impress your guests or simply provide a moment of genuine delight. Enjoy the process and, above all, the taste!

Marron Glacé: we tell you how to make the recipe

Marron Glacé is an exquisite dessert of French origin that turns chestnuts into a true culinary gem. This sweet treat, known for its soft texture and deep, sweet flavour, is ideal for special occasions or simply to enjoy as a treat. Here we tell you how to prepare this delicious recipe from scratch.

What is marron glacé?

Marron Glacé is a sweet preparation made from candied chestnuts in syrup and glazed. This dessert has its roots in France and Italy, where it has been perfected over the centuries. The process of candied chestnuts involves slowly cooking them in a sugar syrup, which gives them a soft texture and a sweet, delicate flavour. Finally, they are coated with a layer of glaze that gives them a characteristic shine and a slightly crunchy consistency on the outside.

What ingredients does it have?

To prepare this delicacy at home, you will need the following ingredients:

• 1 kg of chestnuts (preferably large and of good quality)
• 1 kg of sugar
• 1 liter of water
• 1 vanilla pod or 1 teaspoon vanilla extract
• 1 pinch of salt
• Parchment paper or baking paper (for drying)

How to make marron glacé?

The process of making Marron Glacé is laborious, but the end result is worth it. Follow these steps:

1. Preparation of chestnuts :
• Make a cross-shaped cut in the shell of each chestnut to make peeling easier.
• Place the chestnuts in a large pot with boiling water and a pinch of salt. Cook for about 10 minutes.
• Remove the chestnuts from the water and carefully peel them, making sure to remove both the outer shell and the inner skin. This step is crucial to achieving a smooth marron glacé without any hard bits.
2. Preserve the chestnuts :
• In a large pot, mix the sugar and water, and add the vanilla pod (previously cut lengthwise to release the seeds) or vanilla extract. Bring the mixture to a boil and allow the sugar to dissolve completely, forming a syrup.
• Add the peeled chestnuts to the syrup and reduce the heat to low. Cook the chestnuts in the syrup for approximately 2 hours, making sure they remain covered with liquid at all times. Do not allow the mixture to boil vigorously, as this could break the chestnuts.
• Turn off the heat and let the chestnuts rest in the syrup for 24 hours.
3. Frosting :
• The next day, carefully remove the chestnuts from the syrup and place them on a rack to drain.
• Bring the syrup back to a boil until it reduces and thickens slightly.
• Dip each chestnut into the reduced syrup to coat it with a layer of glaze. Place it back on the rack on parchment paper to dry. This step can be repeated if you want a thicker layer of glaze.
• Allow the glazed chestnuts to dry completely for several hours before serving.

Accompaniments for the marron glacé dessert

Marron Glacé is a versatile dessert that can be enjoyed alone or with a side dish. Here are some ideas to enhance its flavor:

• Vanilla Ice Cream : The contrast between the coldness of the ice cream and the softness of the brown glacé creates a delicious experience.
• Whipped cream : A little unsweetened whipped cream perfectly complements the sweetness of the marron glacé.
• Dark Chocolate : A few shavings of dark chocolate or a touch of ganache can add a deep, bitter flavor that balances the sweetness of the dessert.
• Fresh fruits : Strawberries, raspberries or fresh orange slices add a fresh and slightly acidic note that contrasts nicely with the marron glacé.

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