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March 10, 2013

MARRON GLACE MADE EASY

5. Then simmer several times in saturated sugar cane syrup infused with vanilla, at least 6 times at intervals. Cool and then simmer.
4. Boil and them simmer for at least one and a quarter hour or until totally soft.
3. Peel and soak for another time to soften the brown skin and scrape.
2. Soak chestnuts overnight to soften shell in cold water.
1. Select the big and more rounded ones.

You can cover them with powdered sugar glace with a dash of vanilla if you like. Enjoy!

8 comments:

  1. Welcome back!.....a delicious marron glace....I love it!.....Abrazotes, Marcela

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  2. Good to see you back, can I come and try these please. Take care Diane

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  3. Love your blog! I'm happy to follow you, you can visit my blog when you find time :)
    http://kitchenista-welcometomykitchen.blogspot.com

    ReplyDelete
  4. Looks like we have a mutual admiration society forming.
    michelangelo marble

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  5. Welcome back! These are beautiful- I have missed your blogging!

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  6. Hey, you're back! Fantastic! Love Marrons Glace so can't wait to try this recipe.

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  7. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back

    here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as

    much info as I can at the moment. Thanks for sharing.

    Mango Drinks

    ReplyDelete


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