- Number of people : 10 people

- List of ingredients :
- Vegetables : No
- Dried fruit :
- Fresh or vacuum-packed whole chestnuts: 1.5 kg
- Dry grocery :
- Granulated sugar: 1 kg
- Vanilla pods: 2 units
- Liquids :
- Water: 1.5 L

- Fresh or vacuum-packed chestnuts (1.5 kg): €30
- Semolina sugar (1 kg): €1
- Vanilla pods (2 units): €4
- Water (1.5 L): Negligible

Total cost of raw materials: €35

Estimated labour (3h30): €45
Energy estimate (gas/electricity): €5

Total cost of recipe for 10 people: €85

Cost per person: €8.50

Recommended retail price (coefficient x3): Between €20 and €25 per person.

- Total active time : 1h30
- Total passive time : 72h (including resting and maceration stages)

- Preparing the chestnuts (30 mins / 0 mins) :
Ingredients needed: Fresh or vacuum-packed whole chestnuts (1.5 kg)
Techniques used: Peeling, cooking in boiling water.
Tools required: Paring knife, saucepan.
Detail : Score the chestnuts with a paring knife. Plunge them into a pan of boiling water for 10 minutes to make peeling easier. Remove the outer shell and the thin inner skin. Set aside.

- Pre-cooking the chestnuts (15 mins / 15 mins) :
Ingredients: Peeled chestnuts, water (1 L).
Techniques used: Low heat cooking.
Tools required: Saucepan, skimmer.
Detail : Cook the peeled chestnuts in simmering water for 15 minutes until tender but still whole. Drain gently with a skimmer to prevent them breaking.

- Making the vanilla syrup (10 mins / 0 mins) :
Ingredients needed: caster sugar (1 kg), water (500 mL), split vanilla pods (2).
Techniques used: Dissolution, infusion.
Tools required: Saucepan, wooden spatula.
Detail : In a saucepan, combine the sugar and water. Add the split and scraped vanilla pods. Bring to the boil to dissolve the sugar, then reduce the heat to obtain a slightly thickened syrup.

- Maceration of chestnuts in syrup (15 min / 48 h):
Ingredients: Pre-cooked chestnuts, hot vanilla syrup.
Techniques used: Cold maceration.
Tools required: Gastronorm tray or airtight container suitable for refrigeration.
Detail : Carefully dip the pre-cooked chestnuts into the hot syrup. Leave to cool completely before covering tightly and placing in the fridge for 48 hours to allow the chestnuts to soak up the syrup.

- Chestnut crystallisation (20 min / 24 h) :
Ingredients: Chestnuts macerated in syrup.
Techniques used: Dripping, sugar icing.
Tools required: Pastry grid, food brush.
Detail : Drain the chestnuts and arrange them on a baking tray. Brush each chestnut with a thin layer of hot syrup to form a glossy glaze and leave to dry at room temperature for 24 hours.

- Arrange the marrons glacés on an elegant plate or platter, alternating shiny and matt textures to create a visually appealing effect.
- Add a sober decoration such as a vanilla pod or a few pieces of granulated sugar to remind you of the main ingredients.
- Use tongs to handle the chestnuts to avoid leaving fingerprints on the glaze.

- Information :
- Calories per portion (approx. 100 g): 250 kcal
- Carbohydrates per portion: 60 g
- Protein per portion: 2 g
- Fat per portion: 0.5 g

- Allergens :
- No major allergens present in the basic recipe.

- Techniques:
- Take care to peel the chestnuts carefully to prevent them breaking.
- Always handle them with care after cooking to preserve their integrity.

- Presentation:
- Play with symmetry when dressing to create a neat look.

- Hygiene :
- Respect the cold chain during chestnut maceration.
- Store the marrons glacés in an airtight container at room temperature or in a cool place for as long as you like before serving.

- Anti-waste:
- Reuse the remaining syrup as a base for sauces or cocktails.
- The broken pieces can be used in homemade ice cream or chestnut cake.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr