A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings. Marron glacé is also an ingredient used to make other desserts, most notably Mont Blanc, which consists of pureéd chestnuts formed into a mound and topped with whipped cream.
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