Marrons glacés

Chestnuts aren’t just a treat when roasted. They’re also irresistible when candied. And they pair perfectly with a warm cup of tea. Let autumn rage outside; we’re perfectly cozy indoors with this sweet comfort snack.

According to the French, marrons glacés are typically French, but naturally the Italians dispute that. This is the family recipe of Paolo’s nonna, the Italian husband of Hong Kong-born tea expert Amanda Yiu.

Marrons glacés are very simple to prepare, but they do require some patience. In other words, a zen-like attitude. Too much effort? If you’re lucky, Amanda Yiu serves them at her tea shop Formocha Premium Tea & Comfort Food.

Method

Place the peeled chestnuts in a pan with a very shallow layer of water. Add the sugar and the seeds from the vanilla pod. Cover the pan and place it over medium heat. As soon as the water starts bubbling and steam rises from the pan, turn off the heat immediately. This should take no more than a few minutes.

Leave the chestnuts to cool in the pan. Without the lid, so that the moisture can evaporate. Then set the pan with the completely cooled chestnuts aside. This time, cover it with the lid.

Repeat these steps the following day, then set the cooled pan with the chestnuts aside again with the lid on.

Repeat these steps on the third day as well.

Once the chestnuts in the pan have cooled completely again, place them on a rack to dry for about two hours. Then place the rack in the oven for approximately one hour at 120 degrees Celsius, with the oven door slightly ajar.

It is important not to cook the chestnuts for too long or too vigorously each time, as they will become tough. They are ready when they are glossy and tender.

Amanda Yiu likes to drink winter golden Alishan oolong tea with them.

Tip

 Keep any leftover chestnuts for around three days, individually wrapped in baking paper. This is also how they are sold in pastry shops.

Recipe: Amanda Yiu
Image: Marjan Ippel