Whole Naples Candied Chestnuts
(Marrons au Sirop)

Probably one of the first foods eaten by man, chestnuts date back to prehistoric times. The chestnut tree was first introduced to Europe via Greece. Although we refer to them as nuts, the meat inside is soft and starchy, more akin to grains than crunchy like traditional nuts. It is the only nut primarily treated as a vegetable due to its starch content. These nuts were given to the poor as a symbol of sustenance on the Feast of Saint Martin and are also traditionally eaten on Saint Simon's Day. Legend has it that the Greek army survived on its stores of chestnuts during the retreat from Asia Minor in 401-399 B.C.
Chestnuts contain twice as much starch as potatoes. It's no wonder they are still an important food crop in China, Japan, and southern Europe where they are often ground into a meal for breadmaking, thus giving rise to the nickname of "bread tree."
Chestnuts are known as "marrons" in France. These first-choice Naples Chestnuts are the biggest available on the market (3/4 oz. each) and are the best to make Marrons Glaçés.

Marrons Glaçés (ma-ROHN glah-SAY) - the favorite delicacy of the aristocrats

Open the tin, unmold each fruit on a grid and let them dry for an hour. Heat them for 15 minutes @ 100°F. Mix 2.2 lbs Fondant* with 10 fl. oz. of syrup from the tin and heat it @ 120°F (81 brix for réfractomètre). Dip the marrons in the mix and lay them on a grid with aluminum foil underneath. Place in the oven @  360°F and remove them as soon as the icing starts to drip. Let them cool. 

Gâteau à la crème Châtelaine (Cake with Chestnut Sabayon) - an ethereal dessert.  

Prepare a sponge cake (Atlas Mixes*) on a 8 by 10-inch baking sheet. When cool, cut into 3 even rounds to fit mold. Soak with crème de cacao and Gel Rum*.

For the Sabayon: 6 egg yolks - 4 tblsp. superfine sugar - 4 tsp. water - 1 cup marsala* or Madeira* - 1/2 tsp. almond extract - 1 1/2 cup heavy cream, whipped - 4 marrons glacés

Place sugar, egg yolks, water, and Marsala into double boiler. Add almond extract and whisk for 5 minutes on low heat  so that the egg yolks cook as they thicken into a light, foamy custard. Remove from heat and cool. Fold in whipped cream. Place marrons, in the bottom of a greased mold, , then add 1/3 of Sabayon, then a layer of cake. Repeat: Sabayon, cake, 2 more times. Cover with plastic film and freeze for 24 hours. To serve, dip mold into hot water and invert onto dish. Traditional Sabayon must be made just before serving. This warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry.