Great video. Just a tip for the perfectionist, if you cut some muslin or cheese cloth up and wrap each whole chestnut before you start the cooking process and syrup process it will keep them whole and tidy. It is a bit of a faff, but worth it if you want them kept whole. Once the last day of the syrup has been done and the syrup is cold, you take each chestnut out and unwrap before allowing them to drain. I normally do not mind the broken pieces if making for my famiky, but if making for gifts I want as many as possible looking perfect.
Chère Fixerette, merci pour ta recette! Étant au Japon où le prix des marrons glacés est encore plus cher qu'en France, je pensais à en faire moi-même :) je serai aussi intéressée par la confiture de marrons dont tu parles à la fin, est-ce qu'il y aurait une recette pour cela quelque part? Et si je veux ajouter un alcool, à quel moment dois-je le faire? Merci d'avance :)
Bonjour Aiko, Si tu veux rajouter de l'alcool il faut en mettre 25 grammes dans le sirop dès le premier bain, puis en rajouter 25 grammes dans le dernier bain. Le rhum s'allie très bien à la vanille. L'alcool s'évapore. Il faut toujours l'ajouter avant la fin de la cuisson pour les confitures. Voici le lien pour la recette de confiture de poires et marrons glacés: th-cam.com/video/x4uyvp2-ISs/w-d-xo.html Dis moi comment est le résultat!
I think the problem with trying to have only whole chestnuts like shop bought ones, is in commercial situations the broken ones go for puree or flour and they have tons of nuts so the very finest get sugared, that's probably why I saw eight chestnuts for £15 the other day. I've just picked up 5lbs from the woods and only half are big enough to glace so I must accept some will break up. I'm going to try the microwave as I've been boiling them to get the skins off, Thanks.
In Germany it‘s very hard to buy unpeeled chestnuts. Can I also buy vacuumed chestnuts that are already peeled and cooked? And then follow with the sirup after your recipe?
Well, perhaps 12 minutes could be eight, but what's the hurry? You two, mère et fille, are très charmantes, and you capture the tranquil pleasure of autumn cooking. My only question is, if we gather chestnuts in October, how do I keep from eating them all before Noël? Also, I live in le pays basque español and here we just roast those little guys and eat them with sheeps milk cheese and red wine. Marrons glacés is a fine luxury. But in the end it's a fine thing to make them once a year. Just once.
This delicious french chestnuts recipe I can recommend everyone. The two attractive french girls presented it in an original way which I liked very much. So I will try to prepare the Candied Chestnuts and hope I will be able to manage it. If not I don't mind to watch your movie several times. Maybe there are other french cooking recipes you can prepare for publishing. For example: "Nut cake" (gâteau au noix) or "Bouillabaisse" (it's very popular at Christmas). I look forward to the next video.
Thank you Helmut! Let me know how your Candied Chestnuts turn out. It's a good idea for the "Nut cake" or the "Bouillabaisse". I will put it on the list! I love receiving suggestions! so Thank you!
I have 8 large chestnut trees on my property. Making some right now. 😋
I love this pair. I keep coming back. I grow chestnuts on my hobby farm, and I hope to offer local products in addition to fresh.
Great video. Just a tip for the perfectionist, if you cut some muslin or cheese cloth up and wrap each whole chestnut before you start the cooking process and syrup process it will keep them whole and tidy. It is a bit of a faff, but worth it if you want them kept whole. Once the last day of the syrup has been done and the syrup is cold, you take each chestnut out and unwrap before allowing them to drain. I normally do not mind the broken pieces if making for my famiky, but if making for gifts I want as many as possible looking perfect.
Your recipe is the best. Thank you❤
A wonderful video. Thanks for the excellent recipe, they made a beautiful treat for Christmas.
I tried this recipe and it works perfectly... Very tasty marron glace. Thank you x
Awesome! I'm glad you are enjoying them!
Thats the recipe i found on youtube that makes more sense. Love your little dress too.
I will try it this week and get back to you, thanks :D
Hi Mom, love to you. Keep inspiring.....!
Thank you for this great recipe. Does it work, if we want to candy other fruit like pears or apricots?
Chère Fixerette, merci pour ta recette! Étant au Japon où le prix des marrons glacés est encore plus cher qu'en France, je pensais à en faire moi-même :) je serai aussi intéressée par la confiture de marrons dont tu parles à la fin, est-ce qu'il y aurait une recette pour cela quelque part? Et si je veux ajouter un alcool, à quel moment dois-je le faire?
Merci d'avance :)
Bonjour Aiko,
Si tu veux rajouter de l'alcool il faut en mettre 25 grammes dans le sirop dès le premier bain, puis en rajouter 25 grammes dans le dernier bain. Le rhum s'allie très bien à la vanille. L'alcool s'évapore. Il faut toujours l'ajouter avant la fin de la cuisson pour les confitures.
Voici le lien pour la recette de confiture de poires et marrons glacés:
th-cam.com/video/x4uyvp2-ISs/w-d-xo.html
Dis moi comment est le résultat!
Amazing recipe thank you very much , gonna try it today ! however I have on small question , you don't glaze the chesnuts once they are done ?>
I think the problem with trying to have only whole chestnuts like shop bought ones, is in commercial situations the broken ones go for puree or flour and they have tons of nuts so the very finest get sugared, that's probably why I saw eight chestnuts for £15 the other day. I've just picked up 5lbs from the woods and only half are big enough to glace so I must accept some will break up. I'm going to try the microwave as I've been boiling them to get the skins off, Thanks.
In Germany it‘s very hard to buy unpeeled chestnuts. Can I also buy vacuumed chestnuts that are already peeled and cooked? And then follow with the sirup after your recipe?
Well, perhaps 12 minutes could be eight, but what's the hurry? You two, mère et fille, are très charmantes, and you capture the tranquil pleasure of autumn cooking.
My only question is, if we gather chestnuts in October, how do I keep from eating them all before Noël?
Also, I live in le pays basque español and here we just roast those little guys and eat them with sheeps milk cheese and red wine. Marrons glacés is a fine luxury. But in the end it's a fine thing to make them once a year. Just once.
Please if i do not have a microwaved what to do
What does one Michael Buble amount??
C BON THANKS SWEETY
This recipe is also really famous in Turkey. It is made in Bursa and i'm so surprised that French and Europeans eat it too.
This delicious french chestnuts recipe I can recommend everyone. The two attractive french girls presented it in an original way which I liked very much. So I will try to prepare the Candied Chestnuts and hope I will be able to manage it. If not I don't mind to watch your movie several times.
Maybe there are other french cooking recipes you can prepare for publishing. For example: "Nut cake" (gâteau au noix) or "Bouillabaisse" (it's very popular at Christmas).
I look forward to the next video.
Thank you Helmut! Let me know how your Candied Chestnuts turn out. It's a good idea for the "Nut cake" or the "Bouillabaisse". I will put it on the list! I love receiving suggestions! so Thank you!
Can any one wrote the recipe steps please
Seriuosly?
You can’t do it yourself ?
Can I help you right now or is it too late?
broken chestnuts, REAL professionals.
oh shut up a*shole
Fransa değil Bursa Bursa
It's Turkish not French