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Marrons Glaces



18oz                Chestnuts( weight after peeling)*

1#                    Sugar

1#                    Powdered glucose


  1. toast the chestnuts in an oven until lightly browned
  2. Place chestnuts in a sauce pan and cover with cold water
  3. Simmer until tender 20-30 minutes
  4. Drain
  5. Place the sugars and 1 pt of water in a saucepan with the chestnuts and bring to a boil
  6. Remove from heat and allow to cool in the pan overnight
  7. Repeat the process on day 2
  8. On day 3 add 1 tsp of vanilla and bring to a boil
  9. Allow to cool to room temp before gently removing the nuts and draining on a wire rack overnight*
  10. Glaze the chestnuts warming briefly with a torch or in the oven and coating with superfine sugar. allow to cool, optional
  • If the chestnuts are shell on score and blanche for 5 minute to facilitate the peeling and then proceed with step 1
  • Drying chestnuts can be placed in the dehydrator

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  1. Day 21: Chestnut Vanilla Latte « From Scratch - June 27, 2012

    […] Marrons Glaces (grantklover.wordpress.com) […]

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