Our marrons glacés: trade secrets
As the festive season approaches, La Grande Épicerie de Paris reveals the secrets of making one of its most iconic confectioneries: marrons glacés. Made in France with the greatest respect for tradition, these precious morsels are the result of a unique expertise.
The chestnuts are thoroughly cleaned before being swathed in fine tulle so that they retain their beautiful, round shape. Once cooked they are candied; over several days, in a Madagascan vanilla syrup that gently flavours their fondant flesh.
Next, each chestnut is coated with a fine layer of sugar. Crystallising them in the oven gives them the characteristic brilliance of marrons glacés.