Marron glacé, how to prepare them at home

Marron glacé, how to prepare them at home

Homemade marron glacé: there original recipe for marron glacé, an authentic delight of Italian and French pastry.

Marron glacé: origins

THEMarron glacethey are not simpleglazed chestnuts, therecipein fact, it does not require a simple glaze but rather elaborate.

For theoriginal recipea particular variety of chestnuts is used, the so-calledbrowns which are first in syrup and then glazed ... in short, to obtain thehomemade glazed chestnutsknown around the world asMarron glace, you will have to work a little.

Theoriginsof theMarron glaceare not yet very clear: theoriginal recipeit is attributed to different areas of northern Italy (especially Piedmont) as well as to various locations in the south of France.

Theorigins of marron glacéas we know them today, they date back to the 16th century… the problem is that both the city of Cuneo and Lyon are competing for the title! Why theoriginsof this recipe are so mysterious? Because in Piedmont they were widespreadchestnuts in syrupsince the fifteenth century, it is the last touch, that of the glazing that determines the preparation ofMarron glaceand for the French, it happened right in Lyon!

The first documents that refer toglazed chestnuts(hence aiMarron glaceas we know them today) date back to the 16th century and have been attributed to an Italian cook who worked for Charles Emmanuel I, Duke of Savoy (1580), the same recipe was then also documented by a cook of the court of Versailles of Louis XIV, but we were in 1643. According to the documents, theorigins of glazed chestnuts or marron glacéthey would all be Italian but doubts are not lacking.

François Pierre La Varenne, French chef and known for the movement ofnouvelle cuisine, in 1667, he published a book “Le parfaict confiturier” where he described in detail how to prepare theMarron glace. In short, if those of the chef from Savoy were perhaps more generic, albeit much earlier, notes, François Pierre La Varenne was lucky enough to propose the recipe in a more meticulous and irrefutable way.

Marron glacé or glazed chestnuts

If theorigins of the marron glacé recipeare doubtful, however, we Italians let ourselves be influenced by the name, adopting the French wording and forgetting that basically it ischestnuts in syrup and then glazed!

Marron glacé recipe, how to make them at home

How to make marron glacé at home?With a lot of patience. First find these ingredients and then, follow the steps described below.

  • water
  • 500 grams of granulated sugar
  • 1 vanilla pod
  • 1 kg of large chestnuts

Step 1: peel the chestnuts

The recipe begins with a "scalding" ofchestnutsor godsbrownsengraved on the surface (the incision must not affect the pulp). THEbrownsthey should be left in boiling water for 2 minutes, the time to make them easier to peel. THEbrownsthey must be peeled while still hot, for this reason they must be blanched a few at a time.

Step 2: cook the chestnuts

The peeled chestnuts will need to be put in a saucepan, covered with cold water. From when it starts to boil, cook the chestnuts by simmering them for 12 minutes. Drain the chestnuts and let them dry.

Step 3: prepare the syrup

This is easy, you just need to add 500 g of granulated sugar to 300 ml of water and a vanilla pod. Simmer for 5 minutes without stirring.

Then incorporate the chestnuts very gently -if you are not equipped with patience it will be difficult not to make them break.Turn off the heat and let it rest for 24 hours by covering the pot with a lid.

Step 4: stabilize the glazed chestnuts

The following day, boil the syrup containing the chestnuts again (in both cases you have to continue on a very low heat), then turn off and let it rest again for another 24 hours.

On the third day, repeat the process again and wait another 24 hours.

Step 5: the marron glacé are ready

After the last 24 hours, all you have to do is drain theMarron glaceone by one, placing them on a rack to dry them. You can also dry them in the oven, as long as you leave the door open. How long? Don't worry, this time 3 - 4 hours are enough ... then thereoriginal recipe for marron glacéwill finally be over!

How to preserve homemade marron glacé

THEMarron glaceprepared in this way, they can be stored in the refrigerator for two or three weeks. If you want to keep them longer, you can place them in hermetically sealed jars but this time you will have to completely cover them with the sugar syrup. In this case you can keep them for several months.

Marron glacé, how to make them well

To make everything easier, the important thing is to choose the right variety of chestnuts. Those that "Improperly" we callBrown are a variety ofchestnutswhich have the characteristic pulp without cavities and which easily separates from the episperm (the skin that separates the pulp of the chestnut from the peel, more properly called the pericarp), choosing the right variety will make it easier to peel the chestnuts to prepare Marron glace.

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