french marron glacee?

Question

pls
i need to know how to make marron glacee .( chestnut with sugar )
thank you very much
yaseen

Answer 1

2 pounds chestnuts (marrons)
3 pounds sugar
1 and a half liter of water
vanilla (optional)

Cook chestnuts about 10 to 15 mins in shimmering water. They should be slightly firm, or else they break apart.

Bring to a boil water and sugar until syrupy. Add the vanilla at this point if you want. Let boil 4-5 mins, and pour in the chestnuts.

Let shimmer 1 minute. Turn off heat, and set it aside for one day. (24 hours)

Next day, drain chestnuts, but keep the syrup and boil for about 4 minutes, and dip in the chestnuts again. Shimmer for 3 minutes. Turn off heat and set aside 24 hours again.

Next day, and day after, repeat the process.

Finally, after the last 24 hours, drain chestnuts, put them in a baking paper covered pan and let air dry.

You can conserve them in a tin.

Don't throw away the syrup! You can use it over pancakes, brownies, ice cream, etc:)

Hope this helps!

Answer 2

Crystallized Chestnuts (Marrons Glacé)

1 kilo chestnuts, shell and membrane removed
1 kilo sugar
650 ml. water (+-2-1/2 US cups)
1 vanilla bean

Remove the shell from the chestnuts .
After you have removed the shells you must remove the membrane. Using a large pan, cover chestnuts with water, bring to the boil and cook 8 minutes or so. Drain and discard the water. Rub between a kitchen cloth until the skins come off.

Using again a large pan, cook the sugar, water and the vanilla bean over low heat, stirring all the while until the sugar dissolves. Allow to gently simmer 5 minutes, then add the chestnuts. Bring to the boil and cook 10 minutes. Remove from heat and discard the vanilla bean.

Now, cover and allow to steep over night or at least 12 hours. *Bring again to the boil and cook 1 minute more. Again allow to stand this time for 24 hours*. Repeat again from * to * until all the syrup has been absorbed (shouldn't take more than 3-4 times). Cooking over the time may inhibit the crystallization process - which is dependant on the above steps.

Drying process: preheat oven to 65°C (about 150"F), cover an oven rack or baking rack with parchment paper (or waxed). Distribute the crystallized chestnuts evenly and allow to dry out for 2 hours with the oven door propped open a few centimeters or until they are firm.

Cool completely. Store in a container with parchment or waxed paper between the layers and they will keep about 2 weeks...but I think they will be eaten up by then!

Note: chopped crystallized chestnuts can be added to any pound cake recipe. Flavour with a little rum or rum flavouring and fold in bits of chocolate if you like. Just a simple powdered sugar glaze topped with pieces of chestnut is all you need to decorate.

Answer 3

here youll find what youre looking for

http://freerecipes.8m.com/Recipes/marron_glaces.htm

Answer 4

dont'know