Two weeks ago my mother and we went into the forest to look a bit 'chestnut, only the biggest of course had already been harvested, but still we managed to bring home a bit' of weight than those more tiny. Among other things, these are of a quality that is peeling very well, and flesh is firm, do not become powdery.
here's the recipe:
1kg brown or chestnut large
500 g of sugar
1 vanilla bean or vanilla essence liquid
Wash the brown cross and engrave on both sides, trying not to damage the pulp. Plunge in boiling water and leave for 3-4 minutes. Drain and peel. If the inner skin is still attached, to dive into a clean pot with boiling water and peel immediately. Once all
peeled, put them in a pot, cover with cold water and place the whole on fire. When the water boils, reduce heat and simmer for 15 minutes. After 10 minutes, however check the area with a needle, the tip should penetrate easily.
As soon as they are cooked, drain and set aside. Put sugar in a pot with 300 g of water and the vanilla pod or few drops of essence. Heat and simmer for 5 minutes. Combine brown, count 1 minute recovery from boiling and switch off. Let stand 24 hours in the syrup.
next day and repeat it the third. The fourth day, drain the chestnuts, place them on a wire rack and leave for 3 hours in a warm place, away from dust.
For frosting: In a saucepan heat 75 g of water with 250 g of sugar. Stir until melted and boil for 5 minutes. Prepare a saucepan of boiling water. Place the chestnuts on a fork and a time to plunge into the water first, then in the glaze ( I did not understand what use is the first plunge into the water ... but I would not have made these one at a time, but in groups of 3 -4 chestnuts in a small metal strainer ). Place them on the grill and place in oven on 60 ° for 3-4 hours.
The result is good, but not quite good enough to reach those pastries, and even beauty, as my tiny castanets were tiny, not big brown!
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