MARRONS GLACES



Maroons from Turin, Lyon, Ardèche. Remove the first raw bark, then plunge chestnuts for 2 minutes in boiling water to remove the second rind.

 Wrap the chestnuts 2 by 2 in muslin and cover them with cold water in a saucepan.

 To carry almost boiling for 2 hours, without ever cooking.

 They're on point when a pin goes through them easily. 

Take out the small bags and plunge them into a boiling syrup (700 g-1,54 lbs of sugar for 1 liter (33,80 oz) of water, 1 vanilla pod). 

The syrup must reach 25°-77 at the syrup weight, carry on slowly cooking to reach 32°-89,6.

Open the muslin. 

Bring the syrup to 37°-98,6 concentration and add the chestnuts one by one for 1/2 hour with a spatula soaked in syrup rub the wall inside the basin (only part) on contact the syrup will whiten. 

Push the syrup and repeat the operation, in 4 or 5 times a whole corner of the basin on the surface will  come trouble. 

Push the chestnuts in one by one, remove them with a spatula and put them to dry on a

grill, lukewarm, for a few hours.

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