Glazed Chestnuts – Marons Glaces

For the preparation of this sweet requires special care and patience, because the chestnuts break easily while working.

Preparation: Rinse the chestnuts, boil them briefly and remove only the outermost hard shell.

Place the prepared chestnuts in a sieve with a sufficient amount of water (bind it with a little potato flour). The water should always be drawn gently (never bubble). If the cooking water has turned brown, pour it off and replace it with fresh hot water.

Cooking time: 3/4 to 1 1/2 hours, i.e. until you can easily pierce the chestnuts with a needle. Next, pull off exactly all the brown skins without breaking the chestnuts. (Take them out one at a time, as they peel best when hot.) Glazing: a) Bring the sugar syrup to a boil in a wide saucepan with the vanilla pod cut in half. Place the chestnuts on a sieve tray (e.g.

Place the chestnuts in the syrup on a sieve (e.g. from a pressure cooker) and simmer (do not make) until the syrup thickens and the chestnuts are coated with a layer of sugar. Remove them one by one and place them on a lightly oiled parchment paper or possibly pie plate.

b) Dip the chestnuts one by one in the thick sugar syrup using a metal ring or perhaps a potato skewer and place them on the cake plate (as above). Repeat this dipping in the syrup three or four more times. Place the marrons glaces in the

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