Ingredients
Equipment
Method
Confit Chestnuts
- Purchase the largest and best quality marrons in syrup. Drain the confit chestnuts before using them. You can also consider using marrons glacés as a substitute. That being said, for the best results, using confit chestnuts straight out of the can is highly recommended. Marrons glacés have already been worked twice; the long process of being confit and glazing.
- Save syrup for the cognac syrup and other future pastries. It can be frozen for months.
Cognac Syrup
- Cut vanilla bean lengthwise, and scrap out the seeds.
- Put the saved chestnuts syrup in the saucepan along with the water, vanilla seeds and pod. Bring to a boil, remove from the heat and stir in the cognac; cool off. Taste the syrup and add more cognac if desired.
- Carefully arrange chestnuts in a jar along with vanilla pod. Cover chestnuts with the room temperature cognac syrup to the top.
Storage
- Properly stored, chestnuts in cognac can be kept for up to 5 years.
Pairings
- When it comes to elevating a simple dish into a sophisticated and delectable dessert, the combination of chestnuts in cognac with vanilla ice cream, lemon, orange, or cassis sorbet is truly a match made in culinary heaven. This tantalizing treat seamlessly blends rich, earthy flavors with creamy sweetness and bright, citrusy notes for a truly unforgettable experience. Chestnuts, with their nutty and slightly sweet flavor profile, are beautifully enhanced by the warm, complex notes of cognac.
Mont Blanc Bûche de Noël
- The ultimate yule log.
