Food & Drink
How to Use Marrons Glacés in Your Favorite Dessert
These candied, glazed chestnuts have been popular since Louis XIV's court.
By Seattle Mag September 16, 2011
This article originally appeared in the October 2011 issue of Seattle magazine.
What they are: The earliest recipe for marrons glacés, or candied and glazed chestnuts, originates from 16th-century France, and gained in popularity in Louis XIV’s opulent Versailles court. Thousands of years of careful breeding have made the choicest chestnuts—also called marrons—less bitter and naturally sweeter.
How I discovered them: I have always loved chestnut desserts—one of my favorite sweets is mont blanc, a creamy, sweetened chestnut dessert popular in France and Japan. Years ago, I had a memorable marron glacé ice cream at Mora’s on Bainbridge Island—it was a delight to find, since the flavor is not wildly popular locally. On a recent trip to Paris, I eagerly spooned up marron glacé ice cream on multiple occasions, from the iconic Berthillon on Rue St. Louis to acclaimed bistro Le Comptoir. Of course, I purchased a large box of delicious glazed chestnuts to enjoy at home.
How to use them in the kitchen: Marrons glacés are perfect for any fall or winter-inspired dessert—their dark, sweet flavor marries well with wintry fruit like persimmons, and heady spices like nutmeg, cloves or cinnamon. Try this month’s recipe for marron glacé ice cream as a lovely dessert on its own or a wonderful accompaniment to your first pumpkin pie of the season.
Where to find them: DeLaurenti Specialty Food & Wine ($21.99–$36.99; Pike Place Market, 1435 First Ave.; 206.622.0141; delaurenti.com)