Marron Glacé

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.

Marron Glacé

Course: confectionnery

Cuisine: French

Keyword: Agrimontana, confectionery, confit chestnuts, Turin

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings: marrons

Calories: 50kcal

Cost: $55

The ultimate treat

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Equipment

2 Baking trays
2 Cooling racks
1 Pastry bowl
1 Whisk

Ingredients

2000 g chestnuts candied/confit

Glaze

250 g candied chestnut syrup from the can
600 g powdered sugar
100 g water
10 g lemon juice
5 g vanilla

Instructions

Chestnuts in Syrup

Draining Chestnuts

Prepare a baking tray mounted with 4 tall small cake rings or similar devices, and place a cooling rack on top. Open the can's top completely but leave the metal disk in contact. Flip can and open the other side. Then carefully remove the lid and can. Let drain for an hour or so. Save syrup for the glaze and use leftover to sweeten your beverages and cakes. Note that candied marrons for garnishing (Mont Blanc Cake) don't need to be glazed.

Glaze

In a large bowl and with a whisk, combine syrup, water, lemon juice, vanilla, and powdered sugar. Do not incorporate too much air. Pass glaze through a sieve. Cover and set aside. Leftover glaze can be kept refrigerated for weeks or frozen for months.

Glazing Candied Chestnuts

Set fan oven temperature to 330ºF/160ºC. Cover countertop with plastic wrap. Meanwhile, arrange ≈40 candied chestnuts onto a cooling rack leaving 0.5''/2cm space in between. Heat up marrons in the oven for 4 minutes.
Place hot marrons on countertop lined with plastic wrap, and glaze marrons.
Put glazed marrons back in the oven. Turn oven off and leave them to set for a couple or longer.

How To Store Marrons Glacés

Store the marrons glacés in an airtight tin, or if making for gifts, put into paper cases and box or wrap in wax or candy paper. Marrons glacés can also be frozen. Place the marron glaces in a zip lock bag and places it in the freezer. Remove as many air pockets as possible before placing them in the freezer. They will last up to 6 months. Best enjoyed at room temperature.