Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, marron glacé (christmas flavouring). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Marron glacé (Christmas flavouring). This recipe was inspired by a Japanese movie called Little Forest: Summer/Autumn by Jun'ichi Mori. To spice up the grey of autumn. Our wonderful recipe for candied chestnuts brings their unique and warmly sweet flavor into your kitchen.
Marron glacé (Christmas flavouring) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Marron glacé (Christmas flavouring) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have marron glacé (christmas flavouring) using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Marron glacé (Christmas flavouring):
- Prepare 1 kg chestnut
- Make ready 600 g white sugar
- Make ready 2 g salt
- Get 3 sticks cinnamon
- Prepare 7 cloves
- Get 4 strips orange peels
- Make ready 2 shots brandy
- Get 2 teaspoons vanilla paste
Marron glacé are basically candied chestnuts, covered in a sugar glaze which gives them a shiny and inviting look. The name itself derives from that particular characteristic. In fact, in French "glacé" means "iced" and refers to the glazing process which gives these sweets their crystallized glassy-look surface. Well, one is because they're a terribly rich food, and the other reason is that they're very, very expensive.
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
In fact, in French "glacé" means "iced" and refers to the glazing process which gives these sweets their crystallized glassy-look surface. Well, one is because they're a terribly rich food, and the other reason is that they're very, very expensive. I'd always… It takes at least four days for a marron glacé to be candied all the way through. Afterwards, a stabilization phase lasting several days finalizes the confectioning. GLAZING Marrons glacés (candied chestnuts) are a refined delicacy especially appreciated by the French around Christmas and New Year's time.
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