A marron glacé or candied chestnuts is a confection consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés may be eaten on their own. They are also the basis for many desserts, among which is the famous “crème de marrons”, flavoured with a hint of vanilla, and itself a staple ingredient for other desserts, such as the Mont Blanc (puréed with cream), ice creams, cakes, sweet sauce or garnish for other desserts.
Candied chestnuts appeared in chestnut-growing areas North of Italy and South of France, shortly after the crusaders brought sugar back with them as one result of their endeavours. A candied chestnut confection was probably served around the beginning of the 15th century, among other places in Piedmont, a northwestern area of Italy close to the border of Switzerland and France. But marrons glacés as such (with the last touch of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real Marron glacé.
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Marron glacé, wikipedia.org
Paris Specialities, europe-cities.com
Recette Marrons glacés, cuisine.journaldesfemmes.com