Picture succulent chestnuts, delicate sugar syrup, and an exquisite glaze that adds a glossy finish to these delightful treats. Look no further, a marron glacé is a confection, originating in northern Italy and southern France consisting of a chestnut candied in sugar syrup and glazed. The making process of candying chestnuts from scratch is prohibitive. It requires steaming, peeling and cooking into different sugar density syrup each day for days. The truth of the matter is that no pastry chefs in the world really want to get through this venture. Confit/candied marrons are rather outsourced from various trustworthy suppliers such as Agrimontana and then glazed in kitchen. Confit chestnut are categorized according to their origin and calibers. Marron confit au sirop Grand Cru Turin 50/60 (25g each) from Agrimontana are the star of this recipe.