A marron glacé (plural marrons glacés) is a confection consisting of a chestnut candied in sugar syrup and glazed.
The differences between a chestnut and a marron are in the fruit structure (for its ease of peeling as well as that it better holds in one piece), the size, and the taste.
Both types of fruit are covered with a pellicle, or membrane, which closely adheres to the fruit’s flesh and which must be removed because of its astringency. The chestnut fruit clearly shows two cotyledons usually separated with deep grooves going nearly all the way through the fruit; this makes them too fragile for the necessary manipulations during the cooking process. There also are other grooves on the surface, which means more embedded pellicle that must be painstakingly removed (although there is a trick to it). The marron does not have the separation in two cotyledons; it appears in one piece and it shows few very shallow grooves. After thousands of years of breeding many varieties are also sweeter. These are the material for marrons glacés which are three or four times more expensive than the châtaigne because they also have a lower yield.
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