Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, marron glacé (christmas flavouring). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Marron glacé (Christmas flavouring) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Marron glacé (Christmas flavouring) is something which I have loved my whole life. They’re fine and they look fantastic.
Peel the hard shell of chestnuts and soak them in salted water overnight. Marron Glacé are chestnut Christmas sweets - easy to make and a great gift! A chesnutty christmas treat, perfect as a stocking filler!
To begin with this recipe, we have to prepare a few components. You can cook marron glacé (christmas flavouring) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Marron glacé (Christmas flavouring):
- Make ready 1 kg chestnut
- Prepare 600 g white sugar
- Take 2 g salt
- Make ready 3 sticks cinnamon
- Prepare 7 cloves
- Get 4 strips orange peels
- Take 2 shots brandy
- Prepare 2 teaspoons vanilla paste
The name of the delicacy originates from French language. A famous French indulgence ever since the days of Louis XIV, candied in sugar and Bourbon vanilla, the « Marron Glacé » from Mariage Frères is a perfect delight alongside a festive high tea. A marron glacé (plural marrons glacés) is a confection, originating in northern Italy and southern France consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own.
Instructions to make Marron glacé (Christmas flavouring):
- Peel the hard shell of chestnuts and soak them in salted water overnight
- Scrub off the brown layer and put the clean chestnuts in a large pot filled with water just to cover all chestnuts and bring it to the boil with low heat
- Add sugar, cloves and cinnamon, gently simmer it until the liquid is reduced to 1/3 (avoid vigorously stiring to keep the chestnutss intact),
- Add orange peels and vanilla paste, continue simmering until the syrup is reduced to half, the chestnuts should look slightly translucent and shiny by this time
- Turn off the heat and transfer the chestnuts into the jar with the syrup, store in the refrigerator until Christmas
Recently marrons glacés have become trendier than ever, but they still have a long rich history behind them. If you want to make your festive displays stand out this year, this sweet is an undeniable essential, having quickly become an integral part of Christmas tradition. Making marrons glacés is actually quite easy, the only problem is to find the "right" chestnuts. They need to be big and of good quality. I am sorry to say, I haven't found the perfect chestnuts yet… here, they are not very big and are very brittle, so they tend to break when making marrons glacés.
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