MARRON GLACé VERY EASY

Identity Card of the Recipe

215 KCal Calories per serving

Ingrediants

350 g of chestnuts
260 g of sugar
150 ml of water
A few drops of vanilla essence

Materials Needed

Knife
Microwave
Small saucepan
Optional: Latex gloves
Table spoon
Optional: slotted spoon
Grill
Paper cups

Preparation

Please note
The original recipe for marron glacé involves cutting the peel of the marrons, cooking them in water for about ten minutes and peeling them.
Chestnuts, like chestnuts, are delicate fruits and, when cooked in water, would tend to break and flake, weighing on the aesthetics of marron glacé. For this purpose, in this recipe we suggest an alternative cooking method (in microwave) , thanks to which it will be possible to obtain a firmer and more compact cooked brown.
In traditional recipes, chestnuts are boiled in syrup for a short time and are then removed and reinserted to prevent the pulp from breaking. With the method described here, this problem does not exist precisely thanks to the alternative cooking.

With a small knife with a short, flat and sharp blade, engrave the browns by making a cut in the middle of the concave part, following the direction of the length.

Attention!
It is recommended to be very careful in this phase and to sink the blade of the knife sufficiently, to completely engrave the hard brown skin, touching the pulp (avoiding to engrave deeply). In this way, peeling will be even easier.

Place 6-7 chestnuts on the microwave turntable, taking care to turn the engraved part upwards. Close the microwave and cook at 800 W for 30-120 seconds. Remember that the more chestnuts you cook at once, the longer it will take for these to break apart.
Immediately remove the chestnuts from the microwave and, possibly wearing protective latex gloves, peel them quickly.

Did you know that
For best results, chestnuts must be peeled when boiling.

Taste the chestnuts: if they are raw, combine the chestnuts in a bowl, cover with a little boiling water, put them back in the microwave and continue cooking for another 2-3 minutes.
The chestnuts are ready to be candied.
Prepare the syrup. In a saucepan, pour the water and bring to the boil. Add the sugar and vanilla essence. Cook everything for about 5 minutes, taking care to mix often.
Dip the cooked and peeled chestnuts into the syrup, wait for the boil to resume and cook for 1-2 minutes. Turn off the heat and let it rest for 24 hours.
Repeat step 7 for another two or three times, making sure that the syrup always covers the chestnuts. If the chestnuts are discovered, it is advisable to add more syrup (respecting the proportions recommended in the recipe).
On the fourth day, the chestnuts went candied (marron glacé).
Remove the chestnuts gently from the syrup and let them drip onto a wire rack. After 2-3 hours, the marron glacé are ready. They can be served on paper cups or glazed, for a better presentation.

Icing of the marron glacé
For a further glaze, at the end of the 4th day it is possible to prepare a glaze by mixing 2 tablespoons of icing sugar with a spoonful of marron glacé syrup and brush them gently to make them more shiny and shiny.

Consume the marron glacé within 5-6 days. For longer storage, it is advisable to gently place the marron glacé in previously sterilized glass jars (boiled in water for 30 minutes with the respective screw caps), to cover them entirely with the cooking syrup and to plug them. The jars are then immersed in cold water, boiled for 20 minutes and left to cool completely until vacuum-sealed. The marron glacé thus pasteurized can be kept for 6-10 months in a dark and cool environment.

Alice's comment - PersonalCooker

Here are our pastry morsels: ready to delight the palate of those who have the pleasure of tasting them. If the marron glacé breaks and you don't want to keep it to present, you can use it to make fantastic creams or to enrich cakes!
If you like candied fruit, miss the Cremonese mustard recipe!

Nutritional values and Health Comment on the recipe

The Marron Glacé Very Easy are a food that can be included among the desserts.
They have a high calorie intake; calories are mainly provided by complex carbohydrates (even if the portion of simple carbohydrates is still very high), followed by very few proteins and lipids.
Fiber is abundant and cholesterol is absent.
The Marron Glacé Very Easy are a product not to be contextualized in the diet for the overweight subject, the diabetic and the hypertriglyceridemic.
They are suitable for diet against celiac disease and lactose intolerance. They lend themselves to vegetarian and vegan nutritional regimes. The average portion of Marron Glacé Easy is about 30g (65kcal).