Marron glacés

1 1
Marron glacés

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 kg o Chestnuts peeled
1 ½ kg Brown sugar
1 ½ litre of bottled water
1 natural vanilla or 2 vanillin
  • Medium

Ingredients

Directions

Share

Authentic Italian recipe for glacés chestnuts or otherwise marron glacés that is starring worldwide in Christmas sweets.

Although the recipe was first introduced in France and especially in Provence, I tasted its best version at the famous historic Cafe Greco Rome.

The cafe is designated a historic place by the Italians since it “exists” from 1760, in the heart of Rome, next to Piazza di Spania and specifically in Via Contoti, the road that haute couture is “born” and showed.

The recipe was given to us by the confectioners like the one of the real tiramisu and panakota with forest berries that we will introduce to you.

Marron glacés

From the Historical Cafe Greco, Rome

 

 

 

 

 

 

Steps

1
Done
15 minutes

In a pot of water simmer the chestnuts for 15 minutes.

2
Done

Strain and leave in a small strainer to completely dry.

3
Done

Prepare the syrup.

In a saucepan put the water and sugar and boil them at a low temperature, stirring constantly until the sugar dissolves.

4
Done
3 minutes

Add the vanilla and let the syrup to "thicken", boiling for 3 more minutes.

5
Done
1 minute

Then we "soak" the chestnuts in syrup, along with the strainer to stay crisp and simmer for 1 minute.

6
Done
24 hours

Remove the casserole with the chestnuts from the fire and leave in a cool place for 24 hours.

7
Done
3-4 minutes

The next day drain the chestnuts and boil again the syrup for 3-4 minutes.

8
Done
3 minutes

We place back the strainer with the chestnuts and let simmer for 3 minutes. We repeat the procedure for two more days.

9
Done
30 minutes

On the 5th day we put the pan with the caramelized chestnuts for 30 minutes in the refrigerator and immediately afterwards with a slotted spoon we remove the chestnuts from the pot and we put them in a baking pan lined with greaseproof paper.

10
Done
40 minutes

We preheat the oven at 190o C and then we turn it off. Then put the pan with the chestnuts and leave for 40 minutes.

11
Done

If we want we sprinkle with an orange liqueur or ouzo that is perfect.

12
Done

The marron glacé are ready.

13
Done

If we want to keep them up to three months we wrap them in protective papers or otherwise during the celebrations we serve them a nice platter.

14
Done

Small Secrtets

The syrup that is left from the chestnuts is awesome with goat cheese on the Christmas table or on yogurt and it gives us a winter festive touch.

TasteDriver

lamb-in-a-clay
previous
Lamb in a clay casserole with rice
firiki-sweet
next
Firiki spoon sweet from Pilion
lamb-in-a-clay
previous
Lamb in a clay casserole with rice
firiki-sweet
next
Firiki spoon sweet from Pilion

Add Your Comment