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Window nº 2
Marrons glacés (French crystallized chestnuts) One of the traditional and very expensive Christmas indulgences can actually be made at home with much less trouble now that vacuum-packed cooked whole chestnuts are available in stores. Time-consuming (yes, it’s four days) but worth the effort if you really like marrons glacés (think Nesselrode pudding, vanilla ice cream, pureed chestnut Mont Blanc with whipped cream etc.). They also make excellent presents. 300 g cooked chestnuts 600 g sugar 0.6 l water a vanilla pod or some vanilla essence 100 g icing sugar 1st day Boil regular sugar with water and some vanilla seeds or a few drops of vanilla essence. Plunge chestnuts into the syrup and bring back to boil gently over a very slow fire. Remove from fire and let the chestnuts macerate in their syrup at room temperature for 24 hours. 2nd day Take chestnuts out of the syrup with a slotted spoon. Bring the remaining syrup back to boil, get the chestnuts in and repeat the 1st day procedure. 3rd day Repeat the 2nd day procedure. 4th day Take chestnuts out of syrup with a slotted spoon and drain as well as possible. Heat the remaining syrup, mix it with icing sugar and plunge cryztallized chestnuts into the mixture. Dry them on a rack and then put them in the oven at 250 F for several minutes to make the glaze more firm. Your marrons glacés are done. |
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