Bruno Albouze Marrons Glacé

Marrons Glacés

Yields1 ServingPrep Time30 minsCook Time5 minsTotal Time35 minsDifficultyBeginnerRating


 1000 g Medium size chestnuts in syrup (marron au sirop/confit)
 200 g Chestnut syrup (from can)
 600 g Powdered sugar
 150 g Water
 5 g Lemon juice
 3 g Vamilla paste or seeds from a bean


Marrons Glacés / Candied Chestnuts History

A marron glacé is a confection, originating in northern Italy and southern France consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés can be enjoyed year-around but it is certainly one of the most appreciated delicacy during the holiday season in Europe.
Though, the making process of candying chestnuts from starch is quite complex. But not only, just a couple of varieties only can be used for that purpose. It requires steaming, peeling and cooking in different sugar density syrup each day for 3 days... the whole procedure takes a week. It discourages many chefs including myself to attempt the experiment. It's not worth it. Purchase candied chestnuts in syrup online from Agrimontana or Clément Faugier. 3 sizes are available: small ≈(40 ea. per can), medium ≈(25 per can) and large ≈(12 per can) / the larger the more expensive but the better.

How To Glaze Marrons

Drain marrons glacés and arrange onto a cooling rack leaving 1/2 inch (2cm) space in between.
Meanwhile, make the glace mixing syrup, water, lemon juice, vanilla, and sugar and sieve. Transfer glaze in a loaf pan; it'll be easier to glaze.
Heat up oven to 400F (190C) and pop marrons in the oven for 4 min to heat up. Glaze immediately and let set in the oven for one minute. Turn oven off, leave door a few inches open – let marrons to dry out for a few hours.. the oven door can be shut off as soon as the temperature drops; about 30 min after oven is turned off. Marrons glacés can be wrapped individually in candy wrap or placed in small baking cups and sealed containers in a dry and cool area or refrigerated for weeks. Enjoy!

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