marrons glaces

Published Jun 1, 2022 at 17:31pm ET

marrons glaces

Food Material List

1 Chestnut 900g (after shelling)

Operational steps

1 Shell the chestnuts.
2 Chestnuts are not easy to shell early. Chestnuts are easy to oxidize and blacken. The chestnuts plucked overnight on the right are black. The left is dialed on the spot. If the shell is removed by the method of 1, it will be very easy, very fast.~~
3 Chestnut water after shelling, boil.
4 Fine sugar and vanilla pods (I use vanilla pods in ready-made vanilla sugar) gently mix with a wooden spoon and boil.
5 Cool for 1 hour after boiling. This is repeated three times. (During this period, no stirring is needed to prevent the sugar from boiling the chestnuts completely and rotting.)
6 Take out chestnuts and vanilla pods.
7 The syrup is boiled and evaporated about a third.
8 Put 6 chestnuts and vanilla pods in a pot and boil until boiling.
9 Cool and pour into bowl with juice.
10 If stored in cold storage, it is better to have juice over the chestnuts, so that the sugar boiled chestnuts are not easy to dry. (If frozen, it will last longer.)

Tips

Tips: After boiling the water in the pot, put the chestnuts in it for "hot" for a while, and take out the hot chestnuts with a knife to cut the bottom of the chestnuts (hard section) with a butter knife or with a spoon handle, even the skin to open) hot chestnuts, it will be easy to remove the skin together.

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