Crystallized Chestnuts -Marrons Glac Recipe

How to make it

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• Remove the shell from the chestnuts.(See illustrated pictures).
• After you have removed the shells you must remove the membrane. Using a large pan, cover chestnuts with water, bring to the boil and cook 8 minutes or so. Drain and discard the water. Rub between a kitchen cloth until the skins come off.
• Using again a large pan, cook the sugar, water and the vanilla bean over low heat, stirring all the while until the sugar dissolves. Allow to gently simmer 5 minutes, and then add the chestnuts. Bring to the boil and cook 10 minutes. Remove from heat and discard the vanilla bean.
• Now, cover and allow steeping over night or at least 12 hours. Bring again to the boil and cook 1 minute more. Again allow standing this time for 24 hours. Repeat this step again until all the syrup has been absorbed (shouldn't take more than 3-4 times). Cooking over the time may inhibit the crystallization process.
• Drying process: preheat oven to 65°C (about 150"F), cover an oven rack or baking rack with parchment paper (or waxed). Distribute the crystallized chestnuts evenly and allow to dry out for 2 hours with the oven door propped open a few centimeters or until they are firm.
• Cool completely. Store in a container with parchment or waxed paper between the layers and they will keep about 2 weeks...
• N.B : The 4 in the preparation and cooking time is 4 DAYS!!!
• Enjoy!!