For 1 kg of candied chestnuts
Cooking: 1:30
Cooking: 1:30 Rest: 24
1 kg of brown
1 tsp. tablespoon salt
For the syrup:
1.5 liters of water 1 kg sugar
4 packets of vanilla sugar 1 vanilla pod
1 tsp. tablespoon salt
For the syrup:
1.5 liters of water 1 kg sugar
4 packets of vanilla sugar 1 vanilla pod
Peel the chestnuts:
First an incision in each chestnut.
Boil a cauldron of water with a tablespoon of salt.
Dive chestnuts in boiling water for 5 minutes.
Remove and drain blanched chestnuts.
It will be easier to peel by removing the two skins.
Rinse with cold water chestnuts.
Cook chestnuts:
Place chestnuts in a cooking pot and cover with cold water.
Bring water to simmer but not boil.
Cook chestnuts 1/2h.
Watch for this firing.
Chestnuts are fragile and should not break.
Prepare the syrup:
In a large cooking pot, mix and half a liter of water, sugar white, vanilla sugar and vanilla bean which you have previously brushed the grains in water.
Bring to boil and boil for 5 minutes.
The syrup is ready when you are measuring 20 ° with your scale syrup.
Make candied chestnuts:
Place chestnuts in a basket and then soak the chestnuts in boiling syrup.
Cook over very low heat until the syrup reaches the 25 ° (envriron 10mn).
Then remove from heat and let cool all overnight (for 20 to 24).
The next day, carefully remove the brown syrup.
Bring to boil.
Then plunge into the chestnuts and cook over very low heat until the syrup rises to 35 °.
Remove the chestnuts syrup: they are preserved.
Glaze chestnuts : Play thicken the syrup by bringing it to boil until it becomes solid.
Dive chestnuts in syrup and then place them always carefully on a rack to cool at room temperature: the chestnuts are glazed!
0 comments:
Post a Comment