Marrons Glacés - THE REAL DEAL - Bruno Albouze

Marrons Glacés Recipe (Glazing process)

Order chestnut in Syrup online from Agrimontana or Clément Faugier.

3 sizes are available: small ≈(40 ea. per can), medium ≈(25 per can) and large ≈(12 per can) / the larger the more expensive.

2 medium size chestnuts in syrup (marron au sirop/confit).

Glaze

1 cup (200g) Chestnut syrup

0.6 cup (150g) water

1.3 lbs. (600g) powdered sugar

A few drops of lemon juice (optional).

Mix all ingredients together and sieve ad reserve glaze in a large bread loaf pan.

Heat up oven to 400F (190C). Arrange chestnuts onto a cooling rack to drain leaving ≈1/2 inch (2cm) space in between. ...

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Chocolate Orangette / Candied Orange Peels - Bruno Albouze - The Real Deal

Chocolate Orangette / Candied Orange Peels Recipe
In addition to be the perfect long shelf life holidays gift, candied orange (oranges confite) are also widely used in the pâtisserie world; it sublimates the final product. Indeed, orange confit like lemon and ginger can be blended to the butter while making pouncake and cookies, or added to the panattone dough, brioche, spice bread, scones, icecream, custard, nougat as well as used as a garnish for many regional specialties and confectioneries. Enjoy!

5 ea. organic oranges ≈ 1 lb. (450g) of orange strips
2 lb. (900g) sugar (twice the amount of the strips)
1.6 l...

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