Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
I've tried making them using RTE Chinese chestnuts from Costco with varying success:
One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
I have also tried soaking the chestnuts in hot water prior to beginning the candying process. The nuts, once again, developed a tough skin after a few days. To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
While some pieces have a tough skin, many of them have taken on a candied texture.
Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
Please share any feedback ypu may have. Thanks!
Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need.
I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
By Anonymous Modernist 16589
I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
Happy Bastille Day!
As I was thinking of cooking something appropriate for today and have the music playing in the background.
I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny.
I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.
Anyone have ideas?
Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
Recently Browsing 0 members
- No registered users viewing this page.