After watching other videos on marrons glacés, this really felt like a religious experience. Being half Japanese myself, I really felt the craft of my own people watching this work. I salute you, and hope you continue to post great food videos! :)
+TheZenomeProject Musik Religious experience it is indeed. Even God devoted just 6 days to create the world and then rested on the seventh. But I am also reminded of the words of the Buddha: DESIRE (craving) IS THE CAUSE OF ALL SUFFERING. It made me think and wonder, if every single human on this earth were to desire just one glazed chestnut (and surely we cannot deny them that in our democratic, egalitarian world), how many man hours, how many kilowatt hours of electricity, and how many tons of sugar would it require to satisfy that desire?
NOVEMBER 2024 ~ SO THANKFUL FOR THIS CHESTNUT RECIPE STILL BEING ON TH-cam, 10 YEARS LATER!! 100% WILL PREPARE THESE FOR COMING HOLIDAYS !! COSTCO SELLING PEELED NATURAL CHESTNUTS... & THEY ALREADY ARE DELICIOUS! I’M SO EXCITED TO COOK BAKE & PREPARE THIS CHESTNUTS TOO, AS ELEGANT SURPRISE GIFT FOR THOSE WHO ARE SPECIAL TO ME!! THANK YOU FOR THIS RECIPE! I’M THRILLED! ♥️
I have to admit, I want this in my mouth right now. And not only this (perfect, golden, delicious, amazing, outstanding) marrons glacés, but the syrup too. Even the piece of paper on the top looks gorgeous and delicious. Probably one of the best TH-cam's Cooking channel. Thank you for all the time, the effort and the passion you put on your videos.
Wow, this is amazing. I never did them this way (only the easy way with dipping into syrup a few times and then drying in oven on low heat over night) But these look so precious and I won't dare to eat them, since I feel unworthy of such a treat, haha
Can I use your pressure cooker method for peeling fresh chestnuts before cooking them in the sugar syrup instead of peeling them like you did in this video? Thanks. Your video is awesome. I've had marrons glace in France and Italy, but these look by far the best. Only a Japanese chef can take a classic French desert and make it better!
Hi!! A fantastic guide video. Can I know what is the purpose of adding flour in the water when soaking the chestnut overnight ? Thank you and really appreciate your reply. :) Keep making great videos!!
Ferdian Lie Hi! Ferdian! I am really glad to have your message!Japanese chestnuts are very difficult to remove inner skins.The water of flour will help to soften the inner skins.
I understand that Japanese housewives/girls(ok female in general) has lots respects to the food they eat and the food they feed their family, but some small snack taking up that amount of time to prepare really shows their love and respect to everyday life, food, and their family.
I grow chestnuts, and if you take them early, just before the burr splits, the nutmeat is the same, but the peel is still soft and comes off easily. No way would I try all this until I retire, and then I will do it. Thanks!
Hey John, The peel is yellowish inside the burr until about a week before the burr would naturally split open. It darkens and hardens after that and the inner peel becomes tighter. It is easy to peel off when yellow and the inner skin comes off very easily too. The nut quality is still good, but taken any earlier than a week, it is not fully developed. Taking them early, peeling them out and allowing them to cure for a few days to increase sugar might be a great way of processing them. I don't really know what you mean about Fuzzy skin.
In fact i tried sevral methods and recipies for making maron glace , non of them worked right for me except this method. , but the only difference is that my maron color after finished following this method has not the same color in the picture, it is much darker , i dont know why . I hope to know the reason
Thanks for the comment, I appreciate it! Sometimes I too sometimes end up with a darker color, not like in the picture. Probably depends on how good the chestnuts are that year and the type of chestnuts. In fact, this year's Japanese chestnuts did not do well and this year's marron glacé turned out very black and hard. It is unfortunate, but unavoidable.
Oh my all that work and then you didn't even eat one of them! I have never seen these before and now want to try one, to bad we can not reach threw the screen and get one Ha ha ha
hi, I liked your video a lot, and made several trials which were way more successful than other European receipes. I need to know what is the benefit of the Rum?Also if the glacage operation is done at the 7th day, can I skip the last two days?one last thing: putting the chestnuts in flour and water for two days makes the peeling process for the inner skin better, but not perfect, still there are challenges, and it is really difficult to be removed. is there another solution for this inner skin removal?thank you very much.
It absorbs the syrup and makes sure the chestnuts are covered in syrup on the top bit sticking out when they float, otherwise you'd have to flip them over and kepp them in the pot for a few more days.
Very few American families can afford to feed their kids marrons glacées, and the recipe is originally Italian. This doesn't have anything to do with America.
![[Marron glacé] How to easily peel the demon skin & how to remove the scum #veganfood](http://i.ytimg.com/vi/FK2oOYB7ra0/mqdefault.jpg)
![[Marron glacé] How to easily peel the demon skin & how to remove the scum #veganfood](/img/tr.png)
遠回しの告白とも言える程の繊細料理やな
After watching other videos on marrons glacés, this really felt like a religious experience. Being half Japanese myself, I really felt the craft of my own people watching this work. I salute you, and hope you continue to post great food videos! :)
Thank you for your kind comment.
I'll do my best to live up to your expectations!
+TheZenomeProject Musik Religious experience it is indeed. Even God devoted just 6 days to create the world and then rested on the seventh. But I am also reminded of the words of the Buddha: DESIRE (craving) IS THE CAUSE OF ALL SUFFERING. It made me think and wonder, if every single human on this earth were to desire just one glazed chestnut (and surely we cannot deny them that in our democratic, egalitarian world), how many man hours, how many kilowatt hours of electricity, and how many tons of sugar would it require to satisfy that desire?
Amazing! ご苦労様です!!!
I think after all that trouble those chestnuts should be put in a museum, not eaten :)
NOVEMBER 2024 ~ SO THANKFUL FOR THIS CHESTNUT RECIPE STILL BEING ON TH-cam, 10 YEARS LATER!! 100% WILL PREPARE THESE FOR COMING HOLIDAYS !! COSTCO SELLING PEELED NATURAL CHESTNUTS... & THEY ALREADY ARE DELICIOUS! I’M SO EXCITED TO COOK BAKE & PREPARE THIS CHESTNUTS TOO, AS ELEGANT SURPRISE GIFT FOR THOSE WHO ARE SPECIAL TO ME!! THANK YOU FOR THIS RECIPE! I’M THRILLED! ♥️
Thanks for the comment!
Making marron glace takes a long time and is a lot of work, but the joy when it's done is priceless!
Good luck!😀
I have to admit, I want this in my mouth right now.
And not only this (perfect, golden, delicious, amazing, outstanding) marrons glacés, but the syrup too. Even the piece of paper on the top looks gorgeous and delicious.
Probably one of the best TH-cam's Cooking channel.
Thank you for all the time, the effort and the passion you put on your videos.
I was encouraged by your comment! Thank you!
今回で3回目です。
手間ひまかかりますが、本物のマロングラッセです。
ありがとうございますとてもおいしいです。
うわ～！！もう3回目ですか？
素晴らしい！本当に嬉しいです😊
マロンも今年は2回作りました。
お友達も毎年楽しみにしてくださっています。
おすそ分けでほとんど無くなります😅
マロングラッセが好きなので、でも高いから買えません。栗の時期はお友達にたくさんいただけるので作れます。今は手に入らないので冷凍を使っています。
手間ひまかけるとおいしいものができますね。
@@大塚朱美-l3m 手間ひまという点では，マロングラッセの右に出る手作りお菓子はそう多くはないでしょうね。
でも，おっしゃるとおり，手間ひまかけた分，出来上がった時の喜びはひとしおです。
カットしたガーゼから出てくる宝石のように輝くマロングラッセを見るとき，すべての労が報われます😊
今は、生の栗がないので、冷凍の栗で挑戦しています。あと5日で食べられます。これが美味しかったら、私は1年中、マロングラッセが食べられます。
@@大塚朱美-l3m なるほど！冷凍の栗ですか。ナイスアイデア😊
結果を教えてくださいね。
これは工芸の世界ですね
渋皮煮より難しいんだなあ
はい。それだけに出来上がった時の喜びは格別です。
ぜひ、挑戦してみてください。
今日、おすすめ動画で出会ってチャンネル登録しました😊
説明と動画がとてもわかり易く、下拵えからの丁寧な動画に出逢えて嬉しいです
季節の手仕事は大好きですが、こんなに本格的なのは初めてです
( いつもはお正月用の栗の甘露煮を作る程度なので )
頑張って作ってみようと思います
チャンネル登録，ありがとうございます！
とても励みになります😊
マロンも数日前に作り始めて，今，砂糖煮の真っ最中です。
毎年作りながら「来年はもう作らんぞ～！！」って思うのですが，家族やお裾分けした友人たちの喜ぶ顔がもう一度見たくて，毎年作り始めてしまいます。
ま，去年の苦しみを忘れているのもあるんですけどね😅
かたちゃんさん！頑張ってくださいね！！
Wow, this is amazing. I never did them this way (only the easy way with dipping into syrup a few times and then drying in oven on low heat over night)
But these look so precious and I won't dare to eat them, since I feel unworthy of such a treat, haha
マロングラッセが高いはずですね。強い意思の力がないと作れない！
本当に。手間がかかりすぎますね。高級なはずだ
Slice a line around the nut then place them in a microwave for 20 seconds, the shell can then be removed much more easily!
I like the scrubbing gloves
Merci😊
Merci beaucoup pour votre commentaire.
Can I use your pressure cooker method for peeling fresh chestnuts before cooking them in the sugar syrup instead of peeling them like you did in this video? Thanks. Your video is awesome. I've had marrons glace in France and Italy, but these look by far the best. Only a Japanese chef can take a classic French desert and make it better!
I appreciate the effort & meticulous method, but for an easier life just follow a classic French recipe!
waaaw amazed again ........... all your marron videos are amazing, and now i get it why they are so expensive ....... great job ,thank you
Thanks a lot!
I am glad to see your comment.
大変、勉強になりました。
ありがとうございます！！
ありがとうございます。
大変なお菓子作りですが，よかったら挑戦してみてください！😊
以前から作ってはいたのですが色んな工程を
理解して作っていなかったので…
ふとこの動画を見たとき正直、凄く感動しました。
今度、作ろうと思います。ありがとうございます(*´ω｀*)
@@kukku14yuuma71 そんなふうに言っていただいて，ほんとうに励みになります。
先日，やっと完成したマロングラッセをお友達に配りました。
毎年，みなさん楽しみにしてくださっていて，その笑顔を見たくて作っています。
その瞬間に10日間の疲れも吹き飛びます。
kukku14 yuumaさんもおいしいマロングラッセができますように。
Complimenti,una lezione di alta cucina
IT IS ABSOLUTELY FANTASTIC!!!
YOU are GREAT!
CONGRATULATIONS
Wow you really gotta have A LOT of patience lol that was amazing to watch... Thank You.. Hopefully one day I'll get chance to eat it😋😆
Thank you for looking at my long long video!
You are enduring more than I am :)
Very good 💜💜💜💜
Thanks!
O my God! This is just perfect! Thank you for sharing your great work!
Thank you very much!
I am glad to see your message.
レシピ教えていただきありがとうございます！栗仕事初心者です🌰
鬼皮剥いて一晩つけています😊これから薄皮がうまく剥けるか心配ですが、何度もこの動画見返して頑張ります🌱
ありがとうございます！
今，マロンも銀寄🌰で作っているところです。
昨日，鬼川と薄皮むきを終了しました。これから気の遠くなるような作業が待っています😅
一緒に頑張りましょうね～！！😊
A lot of slow careful preparation and cooking. However the end product looks beautiful. Worth all your effort. Well done
Thanks for your comment!
I'm so glad to hear that.
I continue to try my best with that!
Hi!! A fantastic guide video.
Can I know what is the purpose of adding flour in the water when soaking the chestnut overnight ?
Thank you and really appreciate your reply. :)
Keep making great videos!!
Ferdian Lie Hi! Ferdian! I am really glad to have your message!Japanese chestnuts are very difficult to remove inner skins.The water of flour will help to soften the inner skins.
I think the starch helps loosen the skin.
That is seriously time consuming. Way too much work but admirable that you made them.
Hi! Neropatti!
I hope you are all well.
It's just as you say, that is a hard job!
But it is very rewarding!
Please try it! :)
GREAT
I understand that Japanese housewives/girls(ok female in general) has lots respects to the food they eat and the food they feed their family, but some small snack taking up that amount of time to prepare really shows their love and respect to everyday life, food, and their family.
This Is an italian recipe, Not japanese ahah
I grow chestnuts, and if you take them early, just before the burr splits, the nutmeat is the same, but the peel is still soft and comes off easily.
No way would I try all this until I retire, and then I will do it. Thanks!
Qingeaton I was wondering what time of year(month) would the fuzzy skin still be easy to peel while still raw, or a quick blanch in hot water?
Hey John, The peel is yellowish inside the burr until about a week before the burr would naturally split open.
It darkens and hardens after that and the inner peel becomes tighter.
It is easy to peel off when yellow and the inner skin comes off very easily too. The nut quality is still good, but taken any earlier than a week, it is not fully developed.
Taking them early, peeling them out and allowing them to cure for a few days to increase sugar might be a great way of processing them.
I don't really know what you mean about Fuzzy skin.
I love it!!!
I really wanted to see you cut it in half to see the inside....I wonder if it's layered? lol
thank you for sharing 😀
In fact i tried sevral methods and recipies for making maron glace , non of them worked right for me except this method. , but the only difference is that my maron color after finished following this method has not the same color in the picture, it is much darker , i dont know why . I hope to know the reason
Thanks for the comment, I appreciate it!
Sometimes I too sometimes end up with a darker color, not like in the picture.
Probably depends on how good the chestnuts are that year and the type of chestnuts.
In fact, this year's Japanese chestnuts did not do well and this year's marron glacé turned out very black and hard.
It is unfortunate, but unavoidable.
これからマロングラッセを
食べるときは有り難くいただきます^_^;
ありがとうございます。
今年もネットで栗をいっぱい買って、今、製作中です。
毎年、今年はやめとこう、今年はやめとこう、と思うのですが、やっぱり作ってる自分がいます。
出来上がったら、ほとんどみんなにあげちゃうんですけどね😅
@@栗林マロン
返信ありがとうございます。
貰った人はうらやましい。
動画を見て作ってもうまくいかないかも。
私はタケノコ動画みてつくりました。
本当にありがとうございます。
めちゃくちゃ助かってます。
@@kangsoja うれしいです！😊
これからもどうぞよろしくお願いいたします。
凄い・・・頭が下がる・・・
いえいえ、sanbarikiさんの粘土人形にこそ頭が下がります。
It's hard work but well worth it. :D
Thank you!
Yes! It's worth the extra trouble!
Oh my all that work and then you didn't even eat one of them! I have never seen these before and now want to try one, to bad we can not reach threw the screen and get one Ha ha ha
こんなに時間かかって、砂糖もたくさん😳💦作る勇気無いわ…😅💦
hi, I liked your video a lot, and made several trials which were way more successful than other European receipes. I need to know what is the benefit of the Rum?Also if the glacage operation is done at the 7th day, can I skip the last two days?one last thing: putting the chestnuts in flour and water for two days makes the peeling process for the inner skin better, but not perfect, still there are challenges, and it is really difficult to be removed. is there another solution for this inner skin removal?thank you very much.
はじめまして(*^-^)
マロングラッセのレシピを探していてこちらにたどり着きました❗
どのお料理も丁寧に作られていて、大変尊敬いたします。
最近は、動画をupされていないのですか？
マロンさんのレシピで、いろいろトライします🎵
まずは、マロングラッセです(*^^*)
ありがとうございます♡
ありがとうございます！
マロングラッセは完成まで10日ほどかかる大変なお菓子ですが，出来上がったときの喜びはひとしおですよ😊
頑張ってくださいね！
また，結果など教えていただければ嬉しいです。
For how long do you cook the sugar to be dissolved between each session
amazing recipe, where can i purchase the gauze you use ?
Thank you for making a comment.
You can buy it drugstores and home improvement stores.
これ作り終わって余った砂糖水なにかに使えたりしますか…？
仮に作れたとしても残ったものがもったいなさ過ぎる…
Is it possible to do it without rum or any other alcohol?
煮汁の量に関係なく73g毎回足していけばいいんですか？？🙇🏼♀️
栗を下ゆでした後、煮汁の重さを測ります。このレシピの場合733グラムありました。まず、これと同量の砂糖を煮汁に入れて糖度が50％の砂糖液にして栗を浸けます。
そして、翌日から5度ずつ糖度を上げていき、およそ75度にまでします。単純計算すると、砂糖をもう366g入れるということです。5度というのは、このレシピの場合、73gの砂糖です。最初に入れた砂糖の10%と考えて下さい。5回（5日）入れると、シロップ糖度は25度アップします。
それで、最初の煮汁の重さから、その後の砂糖の量を計算してください。
詳しくは下のリンクのレシピをご覧ください。
marron-dietrecipe.com/desert/dessert_marronglace.html
marronrecipe そーゆーことだったんですね!!
詳しくありがとうございます!!!!
Is leftover syrup reusable?
Please strain so there may be a lint.
You can use syrup instead of sugar for coffee or cooking.
This is the most ridiculously long winded and overly engineered chestnut peeling solution I have ever seen.
Welcome to the Japanese ;-).
Can we not omit rum? I don't wanna use any alcohol
That's no problem at all.
You can made it without rum.
@@栗林マロン thanks!! Will give it a try
@@berfin5865 Thanks a lot!
I hope that you will do make it well
do you cover pot with a breathable screen, cloth, to keep insects(fruit fly) away?
What's the purpose of the paper?
It absorbs the syrup and makes sure the chestnuts are covered in syrup on the top bit sticking out when they float, otherwise you'd have to flip them over and kepp them in the pot for a few more days.
This dessert is actually Turkish not French it was made in Bursa in the start of Ottoman.
Bu necə şabalıddır ki zülümnən təmizlədi
Ah, so this is why these things are so expensive.
ものすごく手間暇かかってますね。マロングラッセが値段結構する理由がわかりました。大好きなので作りたいと思う反面、クリを包丁で剥くのを見て絶対私は手を切っちゃうような気がする。あー、でも手作りしたマロングラッセの味も知りたい〜。
いや，お気持ちよく分かります。
マロングラッセ作りはなんと言っても皮むきが一番大変です。
実は少し小さくなりますが，「栗くり坊主」を使うという方法もありますよ。
下のリンクをご覧ください。
marron-dietrecipe.com/washoku/washoku_kurimukikata.html#kurikuribouzu
毎年，私も今年はやめとこうかなぁ～って思いますけど，出来たときの喜びとお裾分けした皆さんの嬉しそうな顔が浮かんで，結局毎年作っています。
お作りになるなら，どうぞくれぐれもお気をつけくださいね。
difficult way
And a lot of sugar..
... this looks so damn hard... so damn hard...
its better to buy readiest one
Bu Türklere özgü tatlı
Emre e yes it's adana or kaisari very famous and did tried eating it was soo tasty , its called kestane şekeri
@@porcgag7182 Bursa, not Adana or Kayseri.
高いはずですね、気が遠くなります。
I guess now Americans (in general) will understand why their kids has more food-related health problems than other countries. You are what you eat.
Very few American families can afford to feed their kids marrons glacées, and the recipe is originally Italian. This doesn't have anything to do with America.
You do realize the amount of sugar being used in marron glacé, right?
I don't understand Japanese...
no wonder they cost so much to buy, what a pain in the ass to make lol
Are you sure?
看着就累啊！
買った方がマシ めんどくさー
砂糖の味で本来の栗の味がなくなる
美味しく無いと思う