Marron Glacé in Milan

Written By Hang nguyen

A Jewel in a Pastry Window

I first saw marron glacé in Milan.

It sat in the pastry shop window like candy but more refined. Larger than I expected. Shiny. Perfectly glazed. Almost too beautiful to eat. I had never seen anything like it before.

At first glance, it looked simple: just a chestnut coated in syrup. But the moment I tasted it, I understood.

It was soft and tender, yet structured. Sweet, but not cloying. Rich with that deep, earthy chestnut flavor that feels both rustic and luxurious at the same time. The glaze shimmered under the lights, catching my attention like a gemstone.

It wasn’t flashy. It didn’t scream for attention like colorful macarons or towering cakes. It just sat there—quietly elegant.

And I wanted another one immediately.

Marron glacé felt very Milan to me. Refined. Polished. Understated but sophisticated. A simple ingredient transformed through patience and technique into something extraordinary.

Even now, I can still picture that glossy surface, that first bite, the delicate sweetness giving way to buttery chestnut. Some desserts fade from memory. This one didn’t.





What Is Marron Glacé?

Marron glacé is a whole chestnut that has been slowly candied in sugar syrup and then glazed to create a glossy, jewel-like finish.

Originating in France and Northern Italy, it’s traditionally made using large, high-quality chestnuts (marroni), carefully peeled, simmered repeatedly in syrup over several days, and gently dried until tender, translucent, and beautifully shiny.

The result?

  • Soft and buttery inside

  • Sweet but not overpowering

  • Slightly earthy, nutty depth

  • A delicate sugar glaze on the outside

It looks like candy.
It tastes like patience.

Home-Style Marron Glacé (Simplified Version)

We are not doing the 4-day pastry-shop method. We are civilized people with schedules.

Ingredients

  • 500g cooked, peeled chestnuts (fresh roasted or vacuum-packed)

  • 1 cup (200g) sugar

  • 1 cup (240ml) water

  • ½ tsp vanilla extract (optional but lovely)

Instructions

1. Make the Syrup

In a saucepan, combine sugar and water.
Bring to a gentle simmer until sugar dissolves completely.

Add vanilla if using.

2. Candy the Chestnuts

Place chestnuts gently into the syrup in a single layer.

Simmer very gently for about 10–15 minutes.
Do not stir aggressively chestnuts are fragile and dramatic.

Turn off heat and let them cool in the syrup.

3. Repeat for Texture

The next day (or after several hours), bring the syrup and chestnuts back to a gentle simmer for another 5–10 minutes.

Cool again.

This step deepens sweetness and helps create that tender, rich interior.

4. Dry & Glaze

Remove chestnuts carefully and place on a rack lined with parchment.

Let them dry at room temperature for several hours until the surface becomes slightly glossy and tacky.

If you want extra shine, brush lightly with a bit of warmed syrup.

Result

You’ll get:

  • Soft, sweet chestnuts

  • A delicate sugary glaze

  • That Milan pastry-shop feeling (minus the designer handbag)

Home-style Chestnut Candy

Store in an airtight container for a few days or eat immediately while standing in your kitchen pretending you’re in a European pastry boutique. 

 

 

 

 

 

Hang nguyen
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