Marron glacé

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A marron glacÃÆ' Â © (plural marrons glacÃÆ' Â © s ) is a confection, originating from southern France and northern Italy consisting of cauliflower with syrup and glossy sugars. Marrons glacÃÆ' Â © s are ingredients in many desserts and also eaten by themselves.

Video Marron glacé

Histori

Candied beans appear in chestnut growing areas in northern Italy and southern France as soon as the crusaders return to Europe with sugar. Cooking with sugar allows the creation of new confectionery. A candied chestnut sweets may be served around the beginning of the 15th century in Piedmont, among other places. But such marrons glacÃÆ' Â © s (with the last touch of 'glazing'), probably made only in the 16th century. Lyon and Cuneo debated the title for the addition of glass, or the ice sheet, which actually made marron glacÃÆ'Â © .

The earliest record of the recipe for marron glacÃÆ'  © was written during the XVI century by an Italian cook who worked for Charles Emmanuel I, Duke of Savoy [1580], and by France at the end of the 17th century in the Louis XIV Versailles court. In 1667, FranÃÆ'§ois Pierre La Varenne, a ten-year cooking chef for Nicolas Chalon du Blà © ©, Marquis of Uxelles (near Lyon and chestnut producing areas), and the most prominent figure of the nouvelle cuisine movement at the time, published his bestselling book < i> Le parfaict confiturier . In it he describes "la faÃÆ'§on de faire marron pour tirer au sec" ("how to make (a) chestnut (so) to 'draw dry'"); this may be the first record of the recipe for marrons glacà ©. "Tirer au sec" means, in the context of confectionery, "to remove (what is sweet) from syrup". The book La Varenne was edited thirty times for seventy-five years.

However, the book was not mentioned (or indeed there was nothing else) when the recipe was applied to cocoa beans, in 1694 it was forwarded to Jean-Baptiste Labat, a French missionary in Martinique. That year Father Labat wrote in the recipe letters for the sweets and ice cubes he tasted while eating at M. Pocquet's. Another early quote, still in French, is from 1690.

Towards the end of the 19th century, Lyon suffered a collapse of the textile market, especially silk. In the midst of this crisis, ClÃÆ'  © ment Faugier, a bridge engineer and road repairer, is looking for ways to revitalize regional economies. In 1882 at Privas, ArdÃÆ'¨che, he and a local sweetmeat maker established the first plant with technology to produce glacier mushrooms (though many of the nearly twenty steps required from harvesting to finished products are still done manually). Three years later he introduced the crème de marrons de l'ArdÃÆ'¨che, sweet sweet chestnut made from marrons glacà © broken during the production process, peppered with vanilla. (Then came Marrons au Cognac in 1924, Purà © à © de Marrons Nature in 1934, Marrons au Naturel in 1951, and Marpom's in 1994.)

The same process was used by JosÃÆ' © Posada in Ourense (Spain) in 1980. He was the first businessman in Spain to build a factory to produce marrons glacà © Spain using Galician raw chestnuts, previously exported to France to produce snacks. Posada uses French and Italian formulas to produce marrons glacà ©. Today, there are two factories that produce mace marrons in Spain.

Maps Marron glacé

ChÃÆ' Â ¢ taigne or marron

The French call chestnuts as chÃÆ'  ¢ taigne or marron . Both terms refer to sweet chestnut Castanea sativa . However, marron tends to show a higher quality, larger fruit that is more easily peeled. The fifth edition of the dictionary Dictionnaire de l'AcadÃÆ' © nie franÃÆ'§aise. The revu, corrigÃÆ'  © et augmentÃÆ'  © published in 1798 states that marron glacÃÆ'  © is a marron confit covered in caramel. The 1767 book L'agronome, ou dictionnaire portatif du cultivateur claims that the best marrons come from the DauphinÃÆ' © in southeastern France, and contain instructions for preparing marron glacà ©.

Chestnuts are covered with membranes, known as pelicles or epispers, which are closely attached to the flesh and should be removed due to its astringency. Marron beans have a particle that is "superfluously attached to a nut", making it easy to get out of the fruit. Some chestnuts have two cotyledons which are usually separated by deep grooves penetrating almost all the way through the fruit; this makes them too fragile for the necessary manipulation during the cooking process. There are also other grooves on the surface, which means more embedded pellicles that must be painstakingly discarded. "Marron" - quality nuts have no separation into two cotyledons; it appears in one piece and it shows some very shallow grooves.

In Italy, the term marron denotes a certain high-quality cultivar Castanea sativa that carries an oval with reddish and reddish epicles and often shows small rectangular scars. As with the use of the French term, there should be no division of cotyledons.

Marron quality beans for marrons glacà © s may be three or four times more expensive than chÃÆ' ¢ taigne because they also have lower yields because the skin usually contains only one or two nuts and plants have sterile male flowers.

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Usage

Marrons glacae may be consumed by themselves.

CrÃÆ'¨me de marrons is a staple for other desserts, such as Mont Blanc (purÃÆ'Â © ed with cream), ice cream, cakes, sweet sauces or other dessert decorations.

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Cultural reference

In Saki's short story Regined (1901), the narrator leaves Reginald "near a marrons glacà © teasing dish" at a garden party in the hopeless hope that this delicacy will distract him from wreaking social catastrophe.

In Overture to Swann's Way , Marcel Proust refers to M. Swann who brings Marcel's grand aunt on New Year's Day, a packet of glacial marrons.

In the children's book Patrick Skene Catling, The Chocolate Touch , marrons glacÃÆ'Â © s is one of the sweets listed as a sweet candy young tooty young protagonist.

In the 1936 film Camille, Greta Garbo's character asked for "candy", and Robert Taylor's character had trouble finding a fresh marrons jar for her.

In 1899 Kate Chopin's The Awakening novel, on a comfortable night Edna Pontellier ate alone, she described the marrons glacÃÆ'Â © as "just what she wanted".

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Local variant

Turkish

Candied sweets are a specialization of Bursa, Turkey, where they are called kestane? Ekeri 'chocolate candy'.

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See also

Media related to Marron glacà © in Wikimedia Commons

• Lyonnaise Cuisine

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Note

Source of the article : Wikipedia