Glazed Chestnut. Can anyone tell me if you can make marrons Glaces with frozen Chestnuts?

Question

Also what is the best kind of chestnut for that? and best recipe for it too. thanks

Answer 1

The Euorpean Chestnut is most commonly used, althought most of them now are grown in China and Korea, as far as frozen chestnuts, go ahead, defrost them in the frig first,

The way to glaze them is the make a sugar syrup, 50%, 2 cups of sugar and 1 cup of water, a little vanilla when you add the chestnuts.

Cook the sugar until it coats the back of a spoon or when you drop some in a cup of cold water, and the piece sets, then add the chestnuts cook until when you stir them the syrup again sets in the water. You can save them in one of those snaptop jars, in the frig. you can make a dessert called Mont St Michel, by pureeing the chestnuts and folding them into whipped cream.

We served this is a few of the restaurants I was a chef in, as a treat if this is not serve to children, add a shot of Frangelico liquer.

Answer 2

Ingredients

225g/8oz Chestnuts, blanched

¼ Vanilla Pod

270ml/8fl.oz. Water

450g/1lb. Loaf Sugar



Instructions



1. Peel the chestnuts (keeping whole), place in a saucepan , cover with fresh boiling water and a little sugar and cook until tender but not broken.



2. Meanwhile, place the sugar and water in a saucepan, bring to the boil and continue to boil rapidly without stirring, until the syrup just begins to discolor, at hard crack stage 150C/300F. Remove from the heat.



3. Drain the chestnuts well then dip them into the syrup. Leave for 5 minutes, remove them very carefully and place in a sieve in warm place (reserving the syrup).



4. The next day reheat the syrup and repeat the dipping and drying process.



5. The next day prepare the jars (see notes below)



6. Reheat the syrup once more, adding the vanilla pod and bring to the boil.



7. Pack the warm jars with the chestnuts, pour over the boiling syrup, cover seal and label (see notes below).



Notes: See also General preparations



Jars - Use jars which are free from cracks, chips or flaws. Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1). Fill whilst still warm.



Filling the jars – Fill with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar, alcohol etc.) to within 1cm/ ½ inch of the top, making sure the fruit are completely covered with the liquid. Cover with a waxed disc (wax side down), Immediately place a cellophane disc over the top then cover with a screw top lid.



Store in a cool dark place.









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